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Sazón

Rick Martinez
Hundreds of paid subscribers

Sazón is your front-row seat (and backstage pass) to the Mexican kitchen. Cook bold recipes, learn the stories behind them, and fall in love with Mexico one meal at a time. Bonus: kitchen wisdom, chisme, mercados, and a few tricks you'll use forever.

Platform
Substack
PricingFreemiumPublishesDaily
Issues278Foundeda year agoLast Issue9 days ago
Active

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Latest Issues

Inside Sazón: Recipes, Cooking Classes, and Stories from Mexico

Sazón has grown a lot since I started it, and you may not know everything that’s waiting for you here. So I wanted to put it all in one place for you.

Inside Sazón, you’ll find the food I actually cook and eat: sweet potato and chorizo has...

9 days ago
10
2

The Enchiladas Suizas That Everybody Remembers

I talked to a lot of people while I was traveling around Mexico researching the food for my first book, Mi Cocina. I’d ask them what their favorite dishes were, and then we’d talk about the food they grew up with, their childhoods, and the...

11 days ago
18

Enchiladas Suizas

Cheesy Baked Chicken Enchiladas with Creamy Tomatillo-Sesame Salsa

For many Mexicans, enchiladas suizas are forever linked to childhood memories of eating with their families at Sanborns. They’re cheesy, tangy, creamy, and really comfortin...

11 days ago
4
1
Paid

A Summer Market Take on Carne Asada

It’s the first week of July and summer is my favorite time of year.

A. I’m a June baby.

B. Summer’s just great.

Produce is amazing, especially now that we are into July, melon and some varieties of tomatoes are in season, and everythin...

18 days ago
5

Ensalada de Carne Asada con Sandía y Tomates

Grilled Steak Salad with Watermelon and Tomatoes

The steak is simple, salt, pepper, and a hard sear, because the flavor is really coming from fresh market produce: watermelon, ripe tomatoes, and cucumber. It’s perfect for when it’s hot and...

18 days ago
7
Paid

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Authors

The writers behind this newsletter.

  • Rick Martinez

    James Beard Award-winning chef and bestselling author sharing the food I cook in Mazatlán: Mexican recipes, stories, techniques, and online classes to help you cook with more confidence, joy, and your own personal sazón.

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