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Articles by to Bon Appétit
How to Make Rick Martinez's Birthday Cake Recipe
Test Kitchen-Approved Watch This Recipe Rick's Birthday Cake Prep time 1 hour Cook time 40 minutes makes one 18x13-inch cake Ingredients For the Cake: Nonstick spray 1 1/2 cups Dutch-process cocoa powder, sifted, plus more for the pans 3 cups unbleached all-purpose flour, plus more for the pans 3 cups demerara or granulated sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 2 1/2 teaspoons kosher salt 4 large eggs plus 2 yolks, room temperature, beaten 1 1/2 cups low-fat...
Salsa Blanca Recipe-How to Make Salsa Blanca
Author Notes Serrano cream with lime and cilantro. —Rick Martinez Test Kitchen Notes Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (Clarkson Potter, May 2022). This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
Tacos Capeados Recipe
Author Notes Corn-fried fish tacos with papaya, tomatillo, and a spicy cream sauce. For crispy fried fish, I use a mixture for the batter that has a 50/50 mix of wheat flour to corn flour or masa harina because the corn adds extra flavor but also creates a crispier crust that actually will hold its crunch even when cooled to room temperature. Before I started eating tacos capeados here in Baja and México generally, I was guilty of over-spicing my batter.
Salsa de Aguacate Recipe on Food52
Author Notes Avocado cream with serranos and jalapeños —Rick Martinez Test Kitchen Notes Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (Clarkson Potter, May 2022). This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
Chiles Jalapeños en Escabeche Recipe on Food52
Author Notes Pickled jalapeños with carrots —Rick Martinez Test Kitchen Notes Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (Clarkson Potter, May 2022). This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
Curdito Recipe
Author Notes Lightly fermented cabbage with carrots, onion, and jalapeños —Rick Martinez Test Kitchen Notes Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (Clarkson Potter, May 2022). This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
Strawberry-Rhubarb Icebox Cake With Pistachio Brittle Recipe on Food52
Test Kitchen-Approved Watch This Recipe Strawberry-Rhubarb Icebox Cake With Pistachio Brittle Prep time 6 hours 30 minutes Cook time 40 minutes makes One 9-inch icebox cake Ingredients Strawberry-Rhubarb Jam 1 1/2 pounds strawberries, hulled and quartered, divided 1 pound red ripe rhubarb, leaves trimmed and discarded, thinly sliced 1 1/2 cups granulated sugar 1 pinch kosher salt 3 wide strips orange zest 1 teaspoon freshly squeezed lemon juice, plus more if necessary Icebox Cake, Pistachio...
Tortillas de Maíz Recipe on Food52
Author Notes I was in my early 20s when I finally tasted a real corn tortilla made with fresh corn masa. Before that moment, I thought of corn tortillas as mere delivery vehicles for taco fillings. And then I took a bite of a taco made with a good tortilla and I understood. The tortillas had an almost custardy mouthfeel on the inside with a toasted exterior that contributed to the different textures of a taco.
Arroz Blanco Con Mantequilla Recipe
Author Notes Buttery rice with poblano, carrots, and corn There are a few recipes in this book that have become my “go-to” and this is definitely one of them. It was very unexpected, too, because I love arroz rojo and eat it exclusively with all Mexican food. Or, rather, I used to. But this rice—slightly sweet from the carrots and onions and almost creamy thanks to the starchiness of the rice combined with the richness and incredible flavor of the butter—hit me hard and has stayed with me.
Tacos Gobernador Recipe on Food52
Author Notes Buttery shrimp tacos with toasted flour tortillas and melted cheese. In 1987, the governor of Sinaloa, Francisco Labastida, planned a visit to Mazatlán and made a reservation to eat at Los Arcos. Eduardo Angulo, the owner, began to plan a menu and remembered that the governor loved his wife’s shrimp tacos. Trying to outdo the governor's wife, Eduardo and his chef created this taco, and when the governor asked the name of the taco, he replied, tacos gobernador.
Torta de Lechón Recipe-How to Make Torta de Lechon
Author Notes Garlic and lime slow-roasted pork sandwiches with salsa and pickled jalapeños There is a man named Rudy in Aguascalientes who is famous for his lechón—this incredibly succulent, marinated, slow roasted pig. He serves it by the pound, or in tacos, or in a torta. I asked which he thought I should try and he said torta. This thing was almost obscene, completely loaded with tender and juicy pork and almost drowning in a salsa verde.
Uliche Mole Blanco Recipe-How to Make Uliche
Author Notes I love this mole because it uses masa as the base, which adds not only flavor and richness but also thickens it to the consistency of a cream or pureed soup. Uliche is a pre-Hispanic dish and is very Tabasqueño. It was consumed by the indigenous people living along the Gulf Coast and is also an example of a white mole, which most Americans have never seen or tasted.
Pork Cabbage Rolls With Peaches & Herbs
Photo by JULIA GARTLAND. PROP STYLIST: VERONICA OLSON. FOOD STYLIST: ERICKA MARTINS. Author Notes This warm and comforting recipe is based on a dish my mother used to make when I was growing up in Texas. I remember the first time she made it, when I was about six or seven years old—the cabbage smelled bad to me, and I was prepared to hate it. But, in a shock to both me and my mom, I loved the cabbage rolls. She didn’t make them that often, but it was very special when she did.
Spicy Steak Empanadas
Photo by PHOTO BY TY MECHAM. PROP STYLIST: BROOKE DEONARINE. FOOD STYLIST: ADRIENNE ANDERSON. Author Notes I grew up in Austin, Texas and every weekend, my dad would fire up the Weber Kettle and grill T-bone steaks over a charcoal and pecan wood fire for extra flavor. Steak in Texas is practically a religion, and my dad was old school: Steak was for the grill and the grill alone. So when I told him that I was going to grill a ribeye and put it in an empanada, he was a little suspicious.
Chocolate-Covered Marranitos Recipe on Food52
Photo by MJ Kroeger. Food stylist: Lauren Lapenna. Prop stylist: Molly Fitzsimons. Author Notes Rick's Cookie Tips: 1. Stay ahead: Make the dough months ahead; make the cookies the night before and decorate day of. 2. Be realistic: If you have 2 hours, don’t get over ambitious—make a simple cookie and spend the extra time decorating. 3. Get creative: Don’t buy gold leaf (unlike me) and use what you got in the pantry to decorate 4.
Tex-Mex Enchiladas With Dad's Porky Refried Beans Recipe on Food52
Photo by Food52 Test Kitchen-Approved Author Notes My dad used to play football at Austin High School—it’s practically a requirement down in Texas. While he loved playing, he hated that he had to work after practice and games. He and my uncle used to work at this Mexican restaurant, El Patio, on the Drag (Guadalupe Street, near the University of Texas campus). They sold very typical Tex-Mex food—chile con queso, guacamole, salsa and chips, crispy tacos and enchiladas.
Pork Ribs in Chile Verde
Photo by James Ransom. Food stylist: Anna Billingskog. Prop stylist: Megan Hedgpeth. Test Kitchen-Approved Author Notes This is a recipe that I get so many requests for—it's one that I love and one that, for whatever bizarre reason, I haven’t written down until now. I have been eating this dish for decades. The first time I tried it, I went to L.A. to visit my uncle. Growing up in Austin, Texas, this dish just wasn’t that common nor were tomatillos until the ’90s.
The Tequila Old Fashioned Rick Martinez Is Toasting With This Holiday
Photo by Rocky Luten. Prop Stylist: Megan Hedgpeth. Food Stylist: Kate Buckens. We teamed up with Tequila Don Julio to share the recipe for a classic old fashioned, with a little tequila twist. Starring Don Julio Reposado Tequila, this cocktail’s simple to stir up yet filled with cozy-warm flavors. The best part? Have all the ingredients you need, including a full-size bottle of Don Julio, delivered straight to your door with this Cocktail Courier kit.
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