Rick Martinez

Manhattan

A few weeks back we found out Rick Martinez, James Beard award-winning chef and author based out of Mazatlan, was visiting New York to celebrate his new cookbook, Mi Cocina. As quickly as we could we scrambled to catch him at his pop-up based out of Zou Zou’s, chat through our interview questions, and try a few of his favorite dishes from Mi Cocina. Rick’s not only an amazing chef and dog dad (Choco <<<3), but also the star of his own food show called Pruébalo where he shows his audience where to eat and how to make his favorite dishes. We love a man of many talents!!!

What’s your full name and where are you from?

 Rick Martinez, 50, Austin Texas

What is your title and where do you work?

 Chef, Author, Host. Self employed
Was food a big part of your upbringing?

Yes, my mom was an amazing cook. She taught me to cook with love for the people you care most about. I helped her cook from the time I was able to climb onto a chair and help her stir pots at the stove.

What are your earliest memories of dining out?

There was a place in Austin called The Magic Time Machine, I think it was like a Chili's and they used to make a big deal for birthdays. My parents took me there for my 4th birthday and I remember eating a steak and getting a small cake and ice cream with candles!

If you could give a piece of advice to someone who wanted to pursue your career, what would it be?

Follow your passion, not your desire for fame or money. Cook because you love it and become great at it. Money and sometimes fame will come if you are doing the thing that you love and are great at it.
What is your favorite dish to cook in your new cookbook?

My favorite recipe from Mi Cocina is Pollo al pastor, spicy-sweet chipotle-roast chicken!

What are your go to shoes to cook in?

Dansko black patent leather clogs

Is anything new and exciting coming up for you?

The new season of my show Pruébalo just started, I am cooking and eating my way around Mexico City then going back to my kitchen in Mazatlán to show you how to make the food that I love most from the trip.