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 | 316 | Founded | a year ago | Last Issue | 6 days ago |
| Active | |||||
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chefrickmartinez.substack.comLatest Issues
Ánimas de Acámbaro Pan de Muerto Recipe
Soft, buttery, human-shaped breads flavored with piloncillo, orange, and anise, then covered with a tangy crema glaze and pink dragon-fruit sugar.
This version of pan de ánimas comes from Acámbaro, Guanajuato, and is shaped like a person l...
The White-Glazed Pan de Muerto of Acámbaro
There are certain foods that only exist during certain times of the year and one of my favorites is pan de muerto. I’ve pretty much resigned myself to the fact that I’ll gain weight during October because every day should start with a piece...
What I Learned About Love, Loss and Grief Through Día de Muertos
I was sixteen years old when I saw my first pan de muerto.
It was sitting in the glass case of a small panadería, La Reina, in Austin, golden brown, brushed with butter, and covered in sugar. I didn’t know what it was, but I knew I had to...
My First Sopes on a Highway in Jalisco
When I was in my early 20s, a group of friends and I were traveling from Guadalajara to Barra de Navidad on the Jalisco coast. We stopped to eat at a tiny roadside fonda, a small, family-owned restaurant serving antojitos.
Antojitos are sm...
Sopes Recipe
Thick, tender corn-masa rounds with crisp, pinched edges are spread with black beans and topped with chorizo, carne asada, or guacamole.
Sopes are thicker than a regular corn tortilla and normally a little smaller, but they’re not quite as...
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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.
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