Rick’s Favorite Básicos: Rice, Beans & Tortillas | Mi Cocina with Rick Martinez
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- Опубліковано 18 чер 2024
- In the final episode of Mi Cocina, join Rick Martinez as he shares his favorite recipes for básicos, the foundational recipes you'll use to create authentic Mexican food. Watch as he makes Frijoles de Olla (simple beans with scallions and herbs), Arroz Blanco con Mantequilla (buttery rice with poblano, carrots, and corn), and homemade tortillas with a few special tips and tricks.
This video is produced in partnership with Penguin Random House LLC.
Mi Cocina is available now: amzn.to/3JrZyEm
For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez
Recipes featured in this video
Arroz Blanco con Mantequilla: f52.co/39Q6kYH
Frijoles de Olla: f52.co/38fd3uB
Tortillas de Maíz: f52.co/38N2a3w
Also featured in this video
Sweet Heat with Rick Martinez: • Creamy Strawberry Rhub...
Five Two Essential Stock Pot: f52.co/3GdjStl
Five Two Essential Saucepan: f52.co/3wQQvIS
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VIDEO CHAPTERS
00:00:00 Intro
00:00:50 Frijoles de Olla
00:03:18 What's with all the salt?
00:04:56 Arroz Blanco con Mantequilla
00:08:40 Why do I love lard?
00:10:27 Tortillas de Maíz
00:13:21 Tortillas de Harina de Maíz
00:16:29 Can I make it vegetarian?
00:17:28 Time to eat
Recipes reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (Clarkson Potter, May 2022).
This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
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#micocina #rickmartinez - Навчання та стиль
" I love the bean juice".... thank you for evoking the memory of my dear mother. she moved to california from Missouri in the late 1960s and began a culinary / gastronomical adventure. She embraced all the cultural foods that Californians have to offer. She loved the "bean juice" from the beans she would make. my best memories are of waking up at 6am on a Saturday morning to the smell of chorizo and egg with papas . That meant a road trip the Berkeley and SF. even after working a 80hr, week then coming home to take care of me. Gracias!
NO, No don't say this is the last episode Rick... we need more please! But in all seriousness thank you for sharing your amazing recipes & your incredible knowledge with us. I've enjoyed every single episode of these & also the Sweet Heat ones as well. Much love!
He still has the Sweet Heat series on this channel.
Oh please, please continue your videos. This can't be the last one!!!!!!
I love your series and your book! Thank you for sharing Rick! Can't wait to see your next projects!!
The only cookbook I want, I'm a Rick stan!
Thanks, Rick, for a wonderful series. You are fast becoming one of my favorite chefs.
I'm sold now I'm buying the cookbook this looks absolutely delicious
This series has been incredible! I love hearing the backstories behind each recipe and how much you’ve learned from your travels, but my absolute favourite part has to be your interactions with the crew. Laughing together, taking their preferences into consideration, explicitly showing everyone eating at the end, etc. Its all added that lively home kitchen vibe that’s so integral to authentic Mexican cooking! These videos are really a perfect supplement to the book.
Great job to everyone involved and hope we see you again soon!
If you're in the US, Fatworks sells both lard and tallow as well as schmaltz, duck fat, bison tallow, the list goes on. I believe it's all organic, pasture raised, and grass fed where applicable as well. You can even get the lard and tallow in gallon buckets! (I'm not associated with them, I just really love animal fats.)
Thanks Rick! Best cooking blogs that are out there! Greetings from Dallas….
love this series.❤️❤️❤️We need more cocina! And Rick thank-you for thinking about plant based people. 😘
We need more Rick!!!!
Have really enjoyed this series. And as soon as I got my cookbook, yes I pre-ordered it, it was even more fun to follow along with you in those chapters. Will be making a lot of these dishes over the next several months. If you have any more of the video that was taken on your trip, have you thought about doing just a nice travel log compilation for the rest of us to see. Because part of my enjoyment was when you were talking with the people in those various cities. Many thanks
When I was little my mom used to put us to cook beans and tortillas flour and now that I’m older I don’t remember. I remember we used a rolling pin for the flour ones and plastic bag they were so good with just salt and butter 😊 we used to mash the beans after with lard they were so good .
Love this series! I'm vegan but planning to get your cookbook. Love that you include swaps.
Fantastic Series Rick. Can't wait for the next one. Also am enjoying Sweet Heat. Gracias.
I love the tip about the two thicknesses of the plastic when making the tortilla in the press.
More Rick! More Rick! The growth from Bon Appetit is incredible.
Rick! I bought your book and then immediately went to Northgate and bought myself a big tub of fresh lard. My food has never tasted this delicious and I’m glad you debunked the myth that lard is “the worst” fat you can cook with. I have aunts that live in Mexico and she said her community used to strictly use lard for cooking and then Mazola came with their propaganda that corn oil is good for the heart so everyone switched over and now a lot of her community suffers from diabetes and cholesterol!
Fabulous finale to this series. Can't wait to get my copy of the book!
More Rick, More Rick, More Rick!!! No seriously, we need more Rick episodes! 💜💜💜
Don't forget we still have Rick twice per month for Sweet Heat!
Thanks Rick ❤️ I have thoroughly enjoyed this series.
Wait ✋️ what do you mean?????!!!!!! This is my favorite series on Food52!!! I need to digest this. I'm going to watch a video with a puppy or something .
I love and appreciate you and your culinary expertise…. Especially seeing these gorgeous humble foods I grew up with. Gracias 🥹🫶🏽
That bean liquid looks like it would make a DELICIOUS base for a wonderful soup.
Incredibly thoughtful and informative! Wish this series would continue forever; thanks Rick!
Love this series so much- bought the cookbook and can’t wait to try recipes!!!
Omg the sheet tray for catching corn tip is life changing! Thank you!
Más más queremos más!
Really enjoyed this series! Rick is so watchable.
The lard we mostly get in Britain is a solid white refined block - this looks much more appetising.
Absolutely, in the most humble sense of adding to your culinary excellence, I want to say that as a New Mexican vegetarian, we use shortening in place of lard. In tortillas, tamales, biscochitos, etc (recipes I can think that usually have lard). As long as you season the food with all these other things, esp salt, it's a winner! Gracias Rick! Te quiero a ti y Choco!
Great job, Rick. I could live on these staples and am looking forward to elevating my cooking. Thanks.
Can't believe you didn't know about el arroz blanco, my bf either! Lol Se lo hice y le encantó.. We just got back de Los Mochis y Choix Sinaloa
I love the book! Thank you so much Rick!
I love the brightly colored large metal spoons!
just grabbed my book, love the personality and soul that you put into your videos!❤
Oh yum! My step-dad was Mexican American, and he did the scoop thing too. He'd grown up in Douglas/Agua Prieta on the AZ border. We moved in the late seventies to rural Kentucky, and had to make our own tortillas because you couldn't find them in the stores then. We usually made flour tortillas though, cause they were better, probably because we didn't have access to good masa, lol! Nothing like that first tortilla off the pan with a little butter and salt. Mm mm. My step-dad didn't cook much, but he made a really lovely potato soup, with a creamy broth, but chunky potatoes. And yes, we did use lard sometimes. Funnily enough you could find that in the local stores!
And thank you Rick! I love Sweet Heat, and Cocina has been fun too!
One of my favorite chefs ♥️♥️
Made the rice and wow it was so good, so simple but so much flavour.
Noooooo! Adoro Mi Cocina! He aprendido mucho.
the mesoamericans were literally geniuses. I wish more people understood that
I bought your book and think it is fantastic!!!! I am making one dish at a time, starting with the basics. Thank you so much.
Truly love all of Rick’s content on
Food52.
I appreciate the salt tutorial!👍🏾
Great show Rick everything was perfect !!!
hi Rick, I just got your cookbook (the recado rojo is soooooo good) and now I’ve found you on UA-cam. What a treat! My friends were direct fans from the first meal I cooked for them from your book. Hug from Holland. 😊🌈
No! Not the last recipe of this episode. This was wonderful!!
Love the press! Love you more, Rick!
Love homemade chicken stock its amazing I have that in my fridge all the time
I love your beautiful recipes Rick!!!!♡♡♡♡♡
I will order your cook book tonight!!:)
Halo, your recèpes are great, i like my rice toasted, however, not one for men and nail polish, lol 😋thanks!! save the comments, 💢✌
thank you Rick. so much good information.
Great series. Each dish is from a region of Mexico. I want to visit each place as much as preparing the meals. Oh, I also purchased the book. More Rick Martinez Food 52, please.....
Arroz verde on the stove as we speak. Love the book
Love it as always Rick!
Enjoyed the series so much I got the book! Thanks!
I love your fun videos and Love your cookbook!
I didn’t know that bean was common in Sinaloa! I love Mazatlan, grew up vacationing there every Christmas with my family. I love Sonora and Sinaloa. The food is so good!!
Ahhh. Sunday with Rick. Mmmm. 🌈🦄💥
Rick is so right about fresh masa tortillas, they are incredible. Cant wait to make the masa harina version at home!
Blue corn meal masa harina. Incredible!
what a coincidence i was JUST thinking about how i wanted an episode covering the basics!!!
I have your book, so having these videos help!
OK, this book is on my summer must-get list.
Great video thank you
Neeeeeeed mooooore Rick!
💗❤️🧡💛💚💙💜🖤🤍🤎
I'm so glad to hear another say. Dont soak the bean,cooked in seasons broth..I never soak, just clean bean by sorting them....I enjoy your series so much....
I love you dude thank you for all the smash hits!!!!
looks really yummy!
Thanks! and you got a great haircut!!!
Rick is the best 🥰🥰🥰
Wow I have your book and it is amazing! Me encanta ! Lo tengo en mi cocina y en la sala para que mi visita miren las fotos !!! Saludos 🖖
Love your theory on beans. My family grew up making navy beans. Literally beans salt, water and blahh😒😒. Beans need flavor. I want to eat with you!
Could you please write a cookbook of all your salsa recipes? That has so far been one of my favorite parts of the book. I would humbly suggest in a format similar to the Homesick Texan’s Queso book.
Making the beans tomorrow!
Lol, I'll marry you Rick 🥰
Busting all the myths 🙌🏼
I add salt to my masa as well, and sometimes I add chili powder or cumino for a "flavored" tortilla.
SO GRATEFUL to have found your work! Coming out of mainstream and denying family as Lakota. There is an overlay of ingredients, and we are reconstructing. Went to Latina mercado today and bought chile guajillo entero and pequins (just heard on YT they ARE indigenous). Always wanted to buy ancho to do justice to mole, but they were on the higher end of budget. To get to the point, the guajillos seem to be a bit shy on taste. Could you talk a little about bringing out shy pepper's flavor? Is there a trick? Thank you So Much!
Yummy ❤️❤️
Is this your home? It is so beautiful! And the food looks great too ;-)
Delicioso 😋❤️❤️
Hi Rick! Received your cookbook as a Christmas present and I'm excited to dive in. But the first recipe I made - your Tortillas de Maiz on page 38, it calls for just a scant 1/3C of water to 680 grams of masa. Well, since it was my first time making tortillas, I followed exactly. They obviously need more water - a lot more - but how much? It's the same amount of water for the tortillas made from Tortillas de Harina. Would love it if you could help with the correct amount of water!?
Me encanto tu explicación de la comida mexicana y como la cocinaste,pues odio cuando hacen una receta mexicana y no se parece en nada a la real🙄gracias
my girl LOVES this show - WHAT IS SHE GONNA DO NOW???
In South Asia, if you can make round rotis, you are also considered marriage material
Love Rick's content. Y'all really aught to give him more money, the audio needs some help!
I love your cutting board.. do you mind telling its measures?
personally with my beans i flavor the soaking liquid because i thought the same thing about it soaking up plain water but i do it cause mostly because my mom told be to put onion and garlic in the saoking liquid so the acid of them will help make the beans creamier (literally no idea if this is true)
Recipe very interesting 👍👍👍
What is the name of the beans you used here? Also, I just ordered your book, and I’m pumped!
Frijol (beans) Mayocoba
I want to know where to get the brightly colored enameled spoons!
Noooooo I’m so sad this is the last episode!
To get good lard here in the midwest of the US, why not just make a bunch of carnitas with a $13 pork shoulder? J. Kenji López-Alt has a great recipe for it on his channel.
Hi, May i know what is the brand of the flour show on the video, any idea can we purchase online.
I just come here for his shirts
Episode funny thing when I ask people who cook with it they say, if you don't have it leave it out. I finally found seeds and will be planting soon but, I really want someone opinion. What does it taste like or similar too? Any hints would be greatly appreciated.
Nooooo! Not the last one!! Damn
hi Choco.... little cutie
Soaking dry beans in a brine doesn't inhibit later flavor absorption. Dried beans absorb about twice their weight in brine. Cooked beans absorb another 1x weight of whatever they're cooked in.
Chile. Salt differences...I found out the hard way. I'm sorry, did anyone see all those gorgeous wooden spoons?!