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Bon Appétit
Rick Martinez head shot - Bon Appétit

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

recipes

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. 
recipes

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).
recipes

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.
recipes

Huevos Rancheros con Rajas y Champiñones

Crisp tostadas topped with cheesy sautéed poblanos and mushrooms, charred cherry tomato and serrano salsa, and fried eggs.
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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.
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Chicharrones en Salsa Verde

Crunchy chicharrones are ideal for soaking up bright tomatillo salsa, taking on an ultimate crispy-gone-soggy chewy texture. 
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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.
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Picadillo

This picadillo is inspired by a version found in San Luis Potosí in central Mexico with potatoes and poblanos.
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Gorditas con Camarones

Rick Martinez’s shrimp gorditas are inspired by his months of quarantine in Mazatlán, Mexico.
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Frijoles de la Olla

Forget soaking your beans! Make like Rick Martinez and use this smart-cooking method instead. 
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Caramelized Plantain Parfait

When the plantains are pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy.
recipes

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.
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Iced Café de Olla

A concentrated spiced simple syrup to flavor any cold brew.
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Enfrijoladas

Top these creamy, beany enfrijoladas with a fried egg, chorizo or roasted vegetables, and queso fresco!
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Conchas de Vainilla (Vanilla Conchas)

White conchas may look plain, but with a boost of high-quality vanilla, they’re unexpectedly flavorful.
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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?
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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.
cooking

How to Make Salsa Out of Anything

Strawberries? Tarragon? Rick Martinez shows us the way.
recipes

Beet Tostadas With Fried Eggs

Beets’ sweet earthiness and firm texture are ideal for making meatless chorizo. You have to try it. 
recipes

Duck Carnitas Tacos With Radish Escabèche

Luscious slow-roasted duck confit with crispy duck skin chicharrones are the star of Rick Martinez’s extremely extra carnitas. 
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