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Rick Martinez

Casa
Mexico
Mazatlán
Rick Martinez

Rick Martinez is a chef, writer, and digital creator with a deep love of Mexican culture and cuisine.

04/06/2026

New York, I want to fill a room with pan dulce, coffee, conchas, empanadas, cookies, cakes, marranitos, and the people who baked them.

That is the whole idea behind our Panadería Bake-Off.

On Thursday, June 11, I’m teaming up with Erika Kwee, the Pancake Princess, and Creator’s Table at Kitsby Studio for a night of baking, tasting, talking, sharing, and celebrating Mexican panadería culture together.

Here’s how it works:
You bake something inspired by a Mexican panadería.
You bring it to share.
Then we all taste what everyone made.

It can be classic, creative, sweet, savory, simple, nostalgic, beautiful, or completely over the top.

Make conchas. Make empanadas. Make cookies. Make pan de elote. Make cortadillo. Make bolillos. Make something from your family, your favorite bakery, your neighborhood, your memory, or your imagination.

You do not have to be a professional baker.
You do not have to make the perfect version of anything.
You just have to bring something you’re excited for everyone to taste.

Comment BAKE and I’ll send you the link to buy tickets.

30/05/2026

Is it really summer if you’re not eating shrimp?

Next Wednesday, I’m teaching a live class on three of my favorite shrimp dishes from Mazatlán: tacos gobernador, aguachile, and camarón al coco.

Tacos gobernador are cheesy shrimp tacos with flour tortillas that get crisp around the edges.

Aguachile is cold, spicy, lime-cured shrimp with chile, cucumber, onion, and herbs.

Camarón al coco is coconut fried shrimp that tastes like beach food in the best possible way.

I have eaten shrimp all over the world, and the shrimp in Mazatlán is some of the best I have ever had in my life. After six years of living here, eating seafood here, shopping the markets, and watching how much pride this city has in its shrimp, I wanted to teach a class that gives you more than just three recipes.

What I want to show you is how Mazatlecos eats shrimp.

The class is live next Wednesday, June 3 at 8 p.m. Eastern.

Recipes are sent in advance. Video replay is included. You can cook along, or you can just watch, ask questions, take notes, and make everything later.

Comment SHRIMP and I’ll send you the link.

27/05/2026

Shrimp is the perfect food for summer.

It transports you to the beach, even if you are nowhere near it.

One week from today, I’m teaching a live class on three of my favorite shrimp dishes from Mazatlán:
Tacos gobernador, cheesy shrimp tacos with crisp flour tortillas.
Aguachile, cold lime-cured shrimp with chile, cucumber, onion, and herbs.
Camarón al coco, coconut fried shrimp breaded in sweet coconut flakes and fried until golden and crispy.

I’ve eaten shrimp all over the world, and the shrimp in Mazatlán is some of the best I’ve ever had in my life. After six years of living here, shopping the markets, fishing, eating seafood here, and watching how much pride this city has in its shrimp, I wanted to teach a class that feels like an inside look at the way Mazatlán eats seafood.

These are easy, delicious, summer recipes, but the class is really about the place behind them: the markets, the marisquerías, the morning seafood culture, and the dishes people here are proud of.

The class is live next Wednesday, June 3 at 8 p.m. Eastern.

Recipes are sent in advance. Video replay is included. You can cook along, or just watch, ask questions, and make everything later.

Comment SHRIMP and I’ll send you the link.

04/05/2026

Last week was a tough one for me. I lost my mentor, my role model, my teacher, my guide, my friend, my father.

He had been sick for the last nine months. At the end of the Salsa Daddy tour last year in Austin, my stepmom had asked me to stay an extra day to go with them to a kidney doctor appointment. I agreed, thinking that it was a routine visit. He regularly sees lots of doctors. And when I walked in, she said to him, your kidneys are at about 20% functionality, and you probably have about six months to a year left to go. It was like getting hit with a baseball bat.

We spent the next several months trying different diets, adjusting his medications, getting him off of some meds that were really toxic to his kidneys. There was a lot of false hope. But in the end, we knew. His kidneys were failing. There was nothing we could do.

My father would have been 89 in August. He had a great life. He didn’t want dialysis, and I understand and respect that decision.

My mother and I were really close. We talked on the phone almost every day. It got to the point where when I called, if my dad picked up, he would say hello and then just hand the phone to my mom. And I knew it stung, but our conversations were pretty transactional. How’s your day? How was your week? What did you do? What are you doing? What did you eat? Where did you go? Can you get mom?

But when my mom died, the only good thing about it was that it brought me and my dad closer. And over the last 15 years, we developed an incredible relationship.

I am so blessed and so grateful that I’ve spent so much of the last nine months with him. He attended several of my events on my book tour. We’ve cooked together. We’ve made videos together. We’ve been interviewed by NPR together. He’s been so much a part of my life in the last several years and it has been a joy, an honor and a blessing.

He was such a good man. A great father. An amazing husband to both my mom and to my stepmom, Mary.

I miss you so much, Daddy. Thank you for everything that you’ve done for me. I love you so much.

20/04/2026

You don’t need another mole influencer reel.
You don’t need another mole recipe.

If those worked, your mole would be perfect.

What’s missing is the part no reel or video can give you:
being able to ask questions and get answers right then and there.

Is this too toasted?
Is this why it tastes bitter?
How do I know if this ingredient will throw off the flavor?
Can I swap this without breaking the texture?

That’s what this class is.

We cook in real time.
You ask questions in real time.
And I show you exactly what to look for so you don’t ruin a full batch of ingredients trying to figure it out alone.

I’ve spent years cooking mole across Mexico, working in professional kitchens, and developing recipes that actually work. This is everything that doesn’t make it into a recipe or a 30-second video.

Class is this Wednesday, April 22 at 8 PM Eastern.

If your mole hasn’t been working, this is the moment to fix it before you waste another attempt.

Comment MOLE and I’ll send you the link.

17/04/2026

If you’ve never taken an online cooking class, I get it. It can feel a little abstract.

Like… what are you actually seeing? Are you just watching a screen? Can you follow along? Can you ask questions?

This is what my classes actually look like.

You see everything as it’s happening. My hands, the food, the steps, the moments where things can go right or wrong. I’m talking you through it in real time, and you can ask questions while we’re cooking. It’s not a video. It’s not passive. You’re there with me in my kitchen the whole time.

That’s important, especially for the next class, mole poblano.

Mole is one of those dishes where small mistakes early on can ruin the dish. Chiles toast a little too far and it turns bitter. The balance is off and one flavor takes over. The texture gets grainy or greasy. And by the time you realize it, it’s too late to fix it.

The next class: Perfect Mole Poblano

📅 Wednesday, April 22 ⏰ 8 PM EST 💻 Live online class (replay included)

I’ll show you how to control bitterness, balance, and texture from the beginning so your mole comes out smooth, deeply flavored, and something you’d feel proud serving to friends and family.

If you’ve been wanting to make mole but don’t want to waste time or ingredients figuring it out on your own, this is for you.

Comment CLASS and I’ll send you the link to get tickets.

16/04/2026

Most people try to make mole once… and never make it again.

Not because they don’t like it.
Because it didn’t turn out the way they expected.

The chiles were toasted a bit too far and now it tastes bitter.
The balance is off and one flavor takes over.
The texture is grainy or greasy instead of smooth and velvety.

And by the time you realize it, you’ve already spent hours cooking and a lot of money on ingredients. There’s no easy way to fix it.

That’s the problem this class solves.

In this live class, I’ll show you how to control bitterness, balance, and texture from the beginning so your mole comes out smooth, deeply flavored, and balanced, the way it should.

📅 Wednesday, April 22
⏰ 8 PM EST
💻 Live online class (replay included)

If you’ve been wanting to make mole but don’t want to waste time or ingredients figuring it out on your own, this is for you.

Comment MOLE and I’ll send you the link to get tickets.

07/04/2026

“How do I toast dried chiles without burning them?”�“Why do my chiles taste bitter?”�“How long am I supposed to toast them?”

Start here:
– Use a comal, skillet, or griddle over medium heat�– Press the chile flat so it actually touches the surface�– Toast 5 to 15 seconds per side

That’s it. It happens fast.

If they burn, they turn bitter. There is no fix. You have to start over. That bitter flavor will carry through your entire sauce.

So focus on cues, not time:
– Smell: they should smell nutty, like toasted paprika�– Color: slightly darker, not black�– Texture: still flexible, not stiff or crispy

If you’re nervous about burning them, use the oven:
– 350°F for about 5 minutes�– Check early, ovens vary

This gives you more control and lowers the risk.
Most mistakes come from heat that’s too high or walking away for even a few seconds.

Stay close. Use your nose.

Comment CHILES and I’ll send you the link to my Substack Sazón with more techniques like this.

Follow for more answers to the questions you search for when cooking Mexican food.

24/03/2026

24 hours left.

If your chiles rellenos fall apart in the oil, the batter slides off, the chile tears when you peel it, or the filling leaks everywhere, you already know how frustrating this dish can be.

And if they’re coming out greasy and soggy after all that work, it’s not worth it.

I’m teaching a live chiles rellenos class tomorrow, Wednesday, March 25 at 8 PM Eastern, and we’re going to fix all of that in real time.

You’ll see exactly how to: – keep the chile intact – build it so it holds together – get the batter to actually stay on – control the oil so it cooks evenly

You’ll get the recipe today.
You can cook along, or just watch and take notes.

We’ll be taking questions the entire time, so if something has gone wrong for you before, you can ask me directly and I’ll walk you through it while we’re cooking.

And if you can’t make it live, you’ll get the full recording after, with all the answers and troubleshooting included.

Comment Chiles20 and I’ll send you the link to get 20% off.
Don’t keep guessing your way through this dish. Let’s fix it.

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Mazatlán

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https://www.rick-martinez.com/

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