From New York to Mazatlán: A Chef's Journey
Seven years ago, Rick Martínez left New York City for a 20,000-mile road trip across Mexico, aiming to reconnect with his roots and capture the diversity of regional cuisines. He never left. The journey resulted in his James Beard award-winning cookbook, Mi Cocina, and a new home in Mazatlán, a coastal city known for fresh seafood and vibrant markets. "Pineapple, papaya, mango, coconut all grow within a mile of my house," he says.
Martínez, who has since published Salsa Daddy, recently launched Rick's Cooking School, offering virtual classes where he teaches how to make birria, chile relleno, and pipián live from his kitchen. "I make a point of telling people, 'I want you to feel like you're in my kitchen with me,'" he says. Here, he shares his tips for bringing Mazatlán into your home.
Essential Tools for Mexican Home Cooking
The Comal: A Game-Changer
"I had regular griddles and cast-iron pans but no comals until I moved to Mexico," Martínez says. These thinner, lighter griddles heat up and cool down faster, crucial for making tortillas with precise heat. His go-to is a 13.5-inch diameter carbon steel comal that fits seven corn tortillas or four large flour tortillas. It's also perfect for toasting dried chilies or charring vegetables for salsa. "I use it almost every day," he adds.
Masa Harina for Perfect Tortillas
Martínez recommends Masienda's heirloom corn masa harinas in yellow, red, and blue. "They are so flavorful and really capture that good Mexican heirloom corn taste," he says.
Molcajete for Guacamole
"Guacamole tastes better if I mash it in a molcajete," a volcanic rock mortar and pestle, Martínez explains. He has several, but the one from his grandfather, given when he was 19, is his favorite.
Pantry Upgrades for Better Dishes
Canned Chipotle and Pickled Jalapeños
Canned chipotle adobo sauce is "liquid gold," adding long-simmered flavor in minutes. Pickled jalapeños and their brine are versatile for soups, stews, and dressings. Martínez also keeps dried chilies like guajillo, ancho, pasilla, cascabel, and morita.
Colima Sea Salt and Piloncillo
Colima sea salt from the Pacific coast is "incredible." Piloncillo, an unrefined sugar with caramel notes, has "completely changed" his baking. "Use a cheap grater to grind it," he advises.
Fresh Manteca (Lard)
Fresh lard from a local market adds nutty, caramelly flavor. Martínez buys it from an older couple in Mazatlán's mercado. In the US, he suggests Mexican or Latin butchers.
Kitchen Appliances and Tools
Vitamix Blender
Martínez's Vitamix A2300 handles chiles, nuts, seeds, and even nut butters. "I've been using it heavily for almost six years, and it's never given me a problem," he says.
John Boos Cutting Board
His walnut cutting board from Bon Appétit days is durable, well-sized, and has a calming aesthetic. "That darker walnut has a calm, grounding quality," he notes.
Miyabi Knife
Martínez evaluates knives by balance: "If the handle or blade is noticeably heavier, you'll feel that over time." His 9-inch Miyabi chef's knife is remarkably well-balanced.
Reducing Kitchen Waste
After failed composting, Martínez uses a Vitamix food recycler that turns waste into mulch in three hours. "I add it to my plants, and they are very happy," he says.
Favorite Tableware
Oilcloths brighten any table setting. Martínez also loves blue peltre spoons and handmade ceramics from brands like Hacha. "For Salsa Daddy, I looked for younger ceramicists doing more contemporary pottery," he explains.
Nail Polish
Martínez wears gel CND nail polish in neons. "Today, I am rocking neon orange. Sometimes I'm in a sparkly mood and need glitter," he says.
