Creamy cauliflower soup with rosemary olive oil: Lidey Heuck’s vegan soup is a velvety miracle that takes advantage of the ...

Tamales are one of the oldest foods prepared and consumed in the Americas, with representations dating back to around 200 B.C. in the Mayan area of Mexico and Guatemala. As such, they are an important ...

Frozen kernels, masa harina and hominy form the base of Rick Martínez’s warming atole de grano (savory corn porridge with chicken).

Carne asada is a part of a larger ritual called la parrillada norteña (the northern barbecue) in the northern states of México, much in the same way that a backyard cookout or barbecue is a ritual in ...

NPR's Rachel Martin speaks with Rick Martínez about his new cookbook Mi Cocina: Recipes and Rapture from My Kitchen in Mexico. Rick Martínez brings 'rapture' to the kitchen with his new cookbook 'Mi ...

NOW MORE THAN EVER, people rely on cookbooks to travel to the places they’ve never been—and the places they long to return to. But in the quest for dishes that conjure a place and its people, it’s ...

Cooking show host, chef and cookbook author Rick Martinez is visiting the TODAY kitchen to share a couple of his favorite Mexican-inspired holiday recipes. He shows us how to make a spicy Christmas ...

In 2019, Rick Martínez set off on a 20,000 mile road trip. He flew to Mexico, bought a car and traveled to all 32 states in the country, doing research for a cookbook that would capture each regional ...