Seven years ago, Rick Martínez ditched New York City for a 20,000-mile road trip across Mexico, seeking to reconnect with his roots and capture the diversity of the country’s regional cuisines.
He never left. The journey resulted in the chef’s James Beard award-winning cookbook, Mi Cocina, and a new home in the coastal city of Mazatlán, known for its fresh seafood and bountiful mercados. “Pineapple, papaya, mango, coconut all grow within a mile of my house,” he said.
