Rick Martinez
Senior Food Editor, Emeritus
Rick Martínez is a former senior food editor for BA and currently hosts the companion video series to his debut cookbook Mi Cocina and Sweet Heat, both on the Food52 YouTube channel and Pruébalo on the Babish Culinary Universe channel. He cohosts the Borderline Salty podcast with Carla Lalli Music, is a regular contributor The New York Times, and teaches live, weekly cooking classes for the Food Network Kitchen. He currently resides in Mazatlán with his dog, Choco, where he cooks, eats, and enjoys the Mexican Pacific coast. rick-martinez.com
Curtido (Salvadoran Cabbage Relish)
The longer this cabbage relish ferments, the better it’s going to taste.
Chicken Enchiladas Verdes
Want to make it vegetarian? Just swap in roasted veggies (squash, peppers, onions, mushrooms, etc.), and instead of chicken stock, use vegetable stock or water.
BA's Best Guacamole
This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it.
Churros with Bittersweet Chocolate Sauce
The shape of pastry tip you use for this churros recipe is very important. If the tip isn’t closed, or rounded off, the churros may break as you’re frying them (we used size 845 tips).
BA's Best Old-Fashioned
A great old-fashioned recipe is all about simplicity, ingredients, and technique. Stick with these steps, and you’re bound to nail it every time.
Huevos Rancheros con Rajas y Champiñones
Crisp tostadas topped with cheesy sautéed poblanos and mushrooms, charred cherry tomato and serrano salsa, and fried eggs.
Marranitos Enfiestados
Rick Martinez’s take on the popular Mexican pig-shaped cookie goes all out with a ginger-spiced dough and tons of sprinkles.
Chicharrones en Salsa Verde
Crunchy chicharrones are ideal for soaking up bright tomatillo salsa, taking on an ultimate crispy-gone-soggy chewy texture.
The Breakfast Recipes That Gave Me Joy During My Quarantine in Mexico
These recipes are an ode to Mazatlán, my time there alone, and my wonderful neighbor who cared for me through food.
Gorditas con Camarones
Rick Martinez’s shrimp gorditas are inspired by his months of quarantine in Mazatlán, Mexico.
Enfrijoladas
Top these creamy, beany enfrijoladas with a fried egg, chorizo or roasted vegetables, and queso fresco!
Caramelized Plantain Parfait
When the plantains are pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy.
Salsa Verde o Roja Cruda
This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.
Frijoles de la Olla
Forget soaking your beans! Make like Rick Martinez and use this smart-cooking method instead.
Black-and-White Conchas
Why have a chocolate- or vanilla-flavored concha when you can have both in this New York–inspired twist on the classic Mexican sweet bread?
Conchas de Vainilla (Vanilla Conchas)
White conchas may look plain, but with a boost of high-quality vanilla, they’re unexpectedly flavorful.
Conchas de Chocolate (Chocolate Conchas)
If you like the sound of a choco-coconut concha, give the classic Mexican sweet bread tropical twist by using virgin coconut oil.
