Sazón by Rick Martínez — Recipes, stories, and the joy of Mexican cooking.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 253 | Founded | a year ago | Last Issue | 9 days ago |
| Active | |||||
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The Crispiest Chicken Milanesa Starts With Chicharrones
My first “professional” cooking job was when I was 16 years old in Manchaca, Texas, at Railroad Barbecue. It looked exactly like it sounds. It was a barbecue joint, and barbecue joints in Texas are typically tin sheds.
It sat near the rail...
Chicharrón Crusted Fried Chicken Cutlets
This dish combines my love of chicken fried steak, milanesa, tonkatsu and chicharrones.
This dish combines my love of chicken fried steak, milanesa, tonkatsu and chicharrones. I’ve been eating and making chicken fried steak and fried cutle...
My Dad Made the Best Beans I’ve Ever Had
This week’s newsletter is also in honor of my father. Two recipes: my dad’s frijoles de olla, and a second recipe I only saw him make very recently: frijoles refritos a la charra. They are refried beans with the bacon, tomato, jalapeño, oni...
Richard’s Frijoles de Olla
These are my dad’s beans.
These are my dad’s beans. This recipe has probably existed unchanged for at least the last 15 to 20 years. When my mom was alive, she made the beans, and after she died 15 years ago, my dad took over and really pe...
Richard’s Tostadas de Frijoles Refritos a La Charra
When I was little, there were always beans in the house.
When I was little, there were always beans in the house. My mom made them at least a couple times a month. She was a nurse, and before leaving for work around 6:30 in the morning, sh...
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| Ranked Keywords | 4.5k | Monthly Search Traffic | Top Keywords |
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Authors
The writers behind this newsletter.
Bestselling Author & James Beard Winner. Showing home cooks how to master Mexican food while I share the heart and soul of México —its people, its history, its flavors— with honesty, pride, and a little bit of chile-laced chaos.
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