Sazón is my weekly Mexican cooking newsletter, where I share Mexican recipes, cooking techniques, food traditions, and what I’ve learned from more than 25 years of traveling, cooking, eating, and now living in Mexico.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 302 | Founded | a year ago | Last Issue | 8 days ago |
| Active | |||||
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chefrickmartinez.substack.comLatest Issues
A Guide to Carnitas, From the Cazo to the Taco
What are carnitas?
This week, we’re talking about one of my favorite dishes in Mexico, carnitas (literally, “little meats”). I have adored them since I was a kid. Carnitas are pieces of pork cooked until they’re falling-apart tender and...
Carnitas Recipe
Tender, deeply porky carnitas served soft and juicy or fried until golden and crisp.
Carnitas are pieces of pork cooked until tender, then browned in their own pork fat. What you do from there is entirely up to you. You can season them how...
Carne en Su Jugo, a Guadalajara Classic
What is Carne en Su Jugo?
I’m so incredibly excited about this week’s recipe, carne en su jugo (beef cooked in its own juices). It’s an iconic dish from Guadalajara, Jalisco made with thinly sliced beef and bacon simmered in a rich and...
Carne en su Jugo Recipe
Thinly sliced beef and bacon simmered in a savory tomatillo and green chile broth, served with beans and all the toppings.
If you can find diezmillo, either by asking your butcher for it or at a local Mexican market, I highly recommend try...
Rick's Cooking School: Perfect Chiles en Nogada
Watch now | Chiles en nogada season is almost here. Learn to make this beloved dish from my kitchen, live from Mexico.
Chiles en nogada have a reputation for being a big pain in the ass.
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Authors
The writers behind this newsletter.
Austin-born chef and cookbook author in living Mazatlán. I love mercados, road trips, strong black coffee, chocolate labs and very spicy Mexican food.
Your weekly dispatch to make life more delicious. Aussie in New York. 2 x New York Times best cookbooks. Wall Street Journal column, Party Trick.
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