Paid Subscribers: Bring Mexico Into Your Kitchen
Sazón is an invitation to cook with more flavor, more curiosity, and more connection. To taste your way to Mexico from wherever you are. To make something beautiful on a weeknight. To spend a whole weekend on a project. To learn why something works. To understand where something comes from. To feed yourself and the people you love.
That is why I write it every week. Because I love food. I love to eat. And I love when you cook with me.
The Recipe is Only the Beginning
Inside Sazón, you’ll find the food I actually cook and eat: sweet potato and chorizo hash tacos, soups for cold weeknights, mole negro, pipián, fideo, tamales, buñuelos, pan de muerto, chorizo verde, suadero, huaraches, fish tacos, shrimp tostadas, cold ramen, milanesa, beans, mangonada chicken skewers, aguas frescas, veggie tacos, lonches, carne asada salad, and whatever else I am hungry for.
But the recipe is only the beginning.
I’ll show you the history behind the dishes I’m making, the places that inspire them, and the techniques, ingredients, seasoning, texture, and timing that help you cook them with more confidence, like they’re cooked in Mexico.
You’ll get ingredient notes, substitutions, flavor cues, serving ideas, troubleshooting, and the guardrails that help you understand what’s important and what you can change.
I Want You to Trust Yourself More
I want you to know what to do when tomatillos are too tart, when tomatoes are out of season, when you cannot find the exact chile, when your masa feels too sticky, when your salsa needs more acid, when your leftovers need a second life, when your vegetables need to be treated with the same love as meat.
I want you to understand texture, heat, acidity, richness, char, crunch, sweetness, bitterness, and balance.
I want you to feel comfortable changing a recipe because you understand what the ingredient is doing.
I want you to taste as you go.
I want you to trust yourself more.
And I want you to have a good time, because food should be joyful. Especially this food.
Free to Subscribe. Upgrade to Paid to Get Everything
Free subscribers get the weekly Sazón newsletter: stories, essays, guides, cooking ideas, updates, and dispatches from my kitchen in Mazatlán. You’ll also get selected free recipes, 20% off live online cooking classes, and access to the five free Salsa School guides: salsa roja, salsa verde, guacamole, salsa macha, and hot sauce. Each guide is broken into multiple parts so you can go deeper into the recipes, origins, history, troubleshooting, and ways to make each one your own.
Paid subscribers get everything.
That means all the new weekly recipes, the complete recipe archive, cooking guides, and monthly online cooking classes included with your subscription. Paid subscribers also get the class recipes, the class replays, Q&A, and upcoming city guides as they publish, starting with Mexico City and Mazatlán.
There are more than 170 recipes in the archive, with new ones added every week.
A paid subscription is $50 for the year, which works out to about $0.29 a recipe.
Free is where you read along. Paid is where the full kitchen opens up.
Cook With Me Live
Every month, I teach a live online cooking class for people who love Mexican food but want to feel more confident with the ingredients, techniques, and equipment that make it work.
These classes are more than a recipe demo. I show you how I think through the dish: what to look for, what to taste, what to adjust, what to swap, and how to use your own taste, ingredients, and instincts to make it your own.
Free subscribers get 20% off classes. Upgrade to a paid subscriber and get the live class included, plus the class recipe, the replay, and Q&A.
You leave with the recipe, the replay, and the confidence to start cooking with your own sense of sazón: your way of seasoning, balancing, and creating the dish.
You get direct access to my kitchen. You can watch how I cook, ask questions in real time, and learn the details that do not always make it into a written recipe. You’ll learn the place, history, ingredients, and techniques behind the dish, not just how to follow the instructions.
Con Sazón,
Rick
