Subscribe
Sign in
Home
Paid Subscribers
Rick's Cooking School
Recipes
About
Newsletter
Latest
Top
Discussions
A Summer Cocktail Menu With Tequila and Mezcal
Four drinks made with passion fruit, guava and peaches, plus Odette Williams’s guide to tequila and mezcal.
Jul 27
•
Rick Martinez
and
Odette Williams
9
2
Three Aguachiles for Summer
Green, red and black versions of the Sinaloan shrimp dish require no (or very little) cooking and are served cold with chile and lime.
Jul 20
•
Rick Martinez
6
4
The Enchiladas Suizas That Everybody Remembers
Creamy, mild and covered with melted cheese, the Sanborns favorite is tied to childhood meals and family outings across Mexico.
Jul 13
•
Rick Martinez
19
1
A Summer Market Take on Carne Asada
Watermelon, tomatoes and cucumber are dressed with lime and chiltepín, then served with warm grilled beef.
Jul 6
•
Rick Martinez
5
Mexico’s Sandwiches Deserve More Attention
From guajolotas to cemitas to lonches, regional breads and fillings shape one of the country’s most varied everyday foods.
Jun 29
•
Rick Martinez
10
1
2
Vegetable Tacos Deserve the Meat Treatment
Salsa macha oil and a raw strawberry-tomatillo salsa bring depth, acidity and heat to grilled squash, corn and panela.
Jun 22
•
Rick Martinez
7
A Falafel With Mexican and Lebanese Roots
This recipe draws from Lebanese falafel and the Mexican-Lebanese food traditions that shaped tacos árabes and al pastor.
Jun 15
•
Rick Martinez
12
Mexican Drinks Made for Summer
Aguas frescas, from horchata to agua de jamaica, turn fruit, flowers and rice into refreshing drinks for hot weather and gatherings.
Jun 8
•
Rick Martinez
12
1
2
From Mangonadas to Chicken Skewers
Mango, chamoy, lime, orange and habanero bring the flavors of a Mexican frozen drink into a grilled chicken marinade.
Jun 1
•
Rick Martinez
10
1
1
A Smash Burger Taco That Actually Tastes Like a Taco
Keep the crisp tortilla and smashed beef, but add chiles, queso Oaxaca, avocado and pico de gallo.
May 25
•
Rick Martinez
15
2
The Crispiest Chicken Milanesa Starts With Chicharrones
Pulverized chicharrones give this chicken cutlet its crunch, with a simple tomato-ancho salsa to balance the richness.
May 18
•
Rick Martinez
7
My Dad Made the Best Beans I’ve Ever Had
His frijoles de olla fed our family for years, but in his late 80s, he started making a refried version that tasted like frijoles charros.
May 11
•
Rick Martinez
30
7
1
This site requires JavaScript to run correctly. Please
turn on JavaScript
or unblock scripts
