Pambazos inspired by the road
Rick shared the sandwiches he has eaten across Mexico and his own chile-dipped pambazo with potato, chorizo and fresh salsa verde.
chefrickmartinez.substack.comPambazos, From La Marquesa to MazatlánNo notes yet
Rick Martínez
Rick Martínez is a Mexican American chef, cookbook author and cooking teacher in Mazatlán, sharing Mexican food through Mi Cocina, Salsa Daddy and his Sazón newsletter.
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chefrickmartinez.substack.comPambazos, From La Marquesa to MazatlánA pot of pork ribs and beans
His new Sazón recipe simmers pork ribs and beans with guajillo and ancho chiles in a single pot.
chefrickmartinez.substack.comFrijoles con Costilla de Cerdo RecipeNo notes yet
Mole with autumn fruit
Rick published mole manchamanteles with pork, red chiles, pineapple, plantain, apple and pear.
chefrickmartinez.substack.comMole Manchamanteles RecipeNo notes yet
Pan de muerto from Acámbaro
He shared human-shaped pan de muerto flavored with piloncillo, orange and anise, finished with crema glaze and pink dragon-fruit sugar.
chefrickmartinez.substack.comÁnimas de Acámbaro Pan de Muerto RecipeNo notes yet
Reflecting on Día de Muertos
Rick wrote about love, loss and grief through Día de Muertos, exploring how food, flowers and ofrendas help families remember loved ones.
chefrickmartinez.substack.comWhat I Learned About Love, Loss and Grief Through Día de MuertosNo notes yet
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