“Certain cooking tools and ingredients are worth investing in. Others, not so much. Chefs reveal what truly deserves your extra dollars.”

“I had this ceviche while lying on a secluded beach just outside Tulum. I had been driving for weeks and hadn’t taken a day off, so I decided to get an Airbnb for the weekend, and I gave myself one beach day. I rented a cabana, ate ceviches, and swam all afternoon. It was one of the best days of my life.”

“We chat with Rick Martinez about his latest book, Mi Cocina and his decision to move to Mexico City to connect with his culture.”

“(Martínez) shares his version of the capirotada de leche, which incorporates dried peaches and toasted almonds.”

“Between the transportive headnotes and the striking, colorful food photography, it's hard to pick which recipe to make first. This is a beautiful book from start to finish, particularly knowing where Martínez ends up in his journey — happily living in Mazatlán with his lab, Choco, by the beach.”

La gastronomía está en constante movimiento, no te quedes atrás y conoce más sobre ella a través de estos libros

“This is a fun book, and Martínez wants his readers to have fun too: You’re encouraged to mix and match recipes, techniques, and ingredients and add your own personal takes to his personal takes. You’ll want to host a huge dinner party with many of these dishes, and to send him an invite, too.”

“Beloved food writer and host Rick Martinez takes an intimate look at the beauty and bounty of México with over 100 transportive recipes from his once-in-a-lifetime culinary journey that began in Mexico City and spans 32 states, 256 cities and 20,000 delicious miles.”

“Rick Martinez’s Mi Cocina is a party. I love this book for the salsa chapter alone (I have so much salsa de aguacate in my freezer, ready for breakfast tacos and whatever else life throws at me), but it’s also an ambitious collection of regional Mexican recipes based on years of Rick’s research and travels. I love the citrus-filled Yucatàn chapter and can’t wait to make the Oaxacan albóndigas, one of my favorite foods of all time. Pre-order this book, buy some guajillo chiles in bulk, and start dreaming of the tortas that’ll soon be within reach.”