Chef Rick Martinez on the dishes to prepare for Cinco de Mayo – Advice Eating

Rick Martinez says that when he was a college student, his mom would make Chili Colorado every time he came home from college. “The smell and the sound were the most inviting food memories of my life,” he says. (Photo: Laura Murray)

Before contributing to Food52, he co-hosted the Borderline salty podcast or wrote Mi Cocina: Recipes and Enthusiasm from My Kitchen in Mexico: A CookbookRick Martinez was a college student on his way home to Texas to eat some of his mother’s home cooking.

His favorite dish on your menu? Chili Colorado.

“My mom used to say, ‘Okay, what do you want me to do when you get home?’ and I always asked her to make me Chili Colorado,” Martinez tells Yahoo Life. “It’s a dish that was very traditional in central Texas, where I grew up, and has roots in northern Mexico. The way my mom made it was a pork dish braised with red dried chilies — guajillos, anchos, and a few pasillas — and I would walk in the door and the smell of pork and dried chilies and cumin and Mexican Oregano would kind of blow my mind.”

“I heard my mom’s rolling pin,” recalls Martinez, who shared his mom’s recipe Good Appetite, who called it “the best recipe ever”. “She was rolling out homemade flour tortillas and the smell and sound was the most inviting food memory of my life.”

Speaking to Yahoo Life as part of his work promoting Corona Seltzerita, Martinez says he would bring plenty of fresh salsa to a Cinco de Mayo party in addition to the canned hard seltzer.

“One of the things I get asked the most is about salsa – how do they improve their salsa playing,” he says. “I find that salsas are easy to make and fun to personalize: whatever you like, whatever flavors you like, whatever fruit or veg you like, you can just put your own stamp on it. “

“I would bring five or six different salsas and a few bags of fries, chicharrones and fried plantains and I would open them up and let people get to them,” he continues. “It’s really fun to stand around a table with salsas and everyone’s standing around munching and having fun.”

For a main meal, however, Martinez says it’s all about the humble taco — with a creamy comfort-food twist.

“One of the recipes I’ve paired with seltzer is rajas con crema,” he says. “Not only is it plant-based and vegetarian, but it’s surprising because it’s filling and super satisfying.”

“It’s essentially a roasted poblano with onions and garlic in a light creamy sauce,” he explains. “The idea of ​​putting that in a tortilla and eating a taco is probably going to be very new to a lot of people, but it’s very satisfying — it’s like a very cozy dish, like being hugged by your grandmother and it’s like that.” calming. “

But what does Martinez eat on a weekday when he’s not partying with friends?

“Because I spend a lot of time cooking for commissions, at the end of the week I have all these random little bits and pieces of recipes, sauces, condiments, appetizers, sides and salad-like stuff,” he says, “so I always have a quart of rice in the Store in the freezer At the end of the week, I like to pull any leftover bits out of the fridge and toss in the leftover herbs or raw veggies.Then I always have eggs on hand so I add eggs and make a really random but delicious fried rice. “

Martinez says that while he notes that most people enjoy Mexican food, there are some parts of the US that lack opportunities for good Mexican food. In a world of sometimes mediocre Mexican offerings, he believes pairing the offering with a good drink, whether it’s a delicious fizzy water or a margarita, can help.

“People are always looking for bold flavors – the idea that Corona took that insight and wanted to bring bold flavors to where there are people who don’t have access to those flavors, that’s what I’m trying to do with my cookbook,” he says. “Seltzeritas are truly margarita flavors in a can and they pair so well with many of the flavors already found in Mexican cuisine. I also love sparkling water and mineral water. Everything with fizz. I think anything with that effervescence in Mexican cooking helps infuse some of the richness and heat in the food.”

(Photo: Corona/Rick Martinez)

(Photo: Corona/Rick Martinez)

Rajas con Crema by Chef Rick Martinez

(For 4 people)

“I was in Durango at a small restaurant that served a dish with rajas con crema as a condiment with other different salsas and chillies en escabeche,” says Martinez. “I tried it and loved it so much I kept asking them to bring me more. It was creamy and flavorful, with a hint of sweetness from the charred chilies and onion… I love the extra spiciness and I go crazy for these rajas as a taco filling or as an accompaniment to grilled meat or fish. But honestly, I could eat this right out of the pan wrapped in a warm flour tortilla. For me, this is pure comfort food.”


  • 8 large poblano chiles (2.2lb/1kg)

  • 2 tablespoons unsalted butter (1 oz/28 g)

  • 1⁄2 of a large white onion (6 oz/180 g), thinly sliced

  • 1 garlic clove, thinly sliced

  • 1 1⁄8 teaspoons kosher salt (0.28 oz/8 g)

  • 1 cup whole milk

  • 3⁄4 cup crema, crème fraîche, or sour cream

  • Flour tortillas for serving


  1. To roast the chiles on a gas stove: Turn all burners to high and place two poblanos on each grate. Char them, turning occasionally with tongs, until all sides are charred, about four minutes per side.

  2. To roast the chillies in the grill: Place a rack on the highest position and preheat the grill to high. Arrange the poblanos on a sheet pan and broil them under the grill, turning occasionally, until all sides are charred, for two to four minutes per side.

  3. To roast the chiles on a grill: Preheat a charcoal or gas grill to high heat. Place the poblanos directly on the wire rack. Using tongs, char them to turn them while they char on all sides, about four minutes per side.

  4. Transfer the chili poblanos to a large bowl, cover the bowl tightly with plastic wrap and allow the chiles to steam for 20 minutes.

  5. Carefully remove the stems, skin, and seeds from each chili (use gloves if you have them—poblanos can be spicy; but don’t try to rinse them with water or you’ll wash away all the flavor).

  6. Slice the chilies lengthwise into ½-inch strips and set aside until ready to use.

  7. In a large skillet, preferably cast iron, melt the butter over medium-high heat.

  8. Add the onion, garlic, and salt and sauté, turning occasionally, until onion is lightly browned, 6 to 8 minutes.

  9. Add the toasted poblanos, milk and crema and stir to combine. Reduce the heat to medium-low and let the mixture simmer until slightly thickened, about 10 minutes.

  10. Make tacos with the warm tortillas and rajas con crema.

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