He had traveled in Mexico before, but this time, Rick Martínez was on a mission. The New York Times contributor and former Bon Appétit senior food editor, took a trip back in 2019 with a serious purpose: to research his new cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico.”
He found himself there when the pandemic broke out, and at that time the U.S. had more cases. So he decided not to return to his home in New York, thinking the move would be temporary — instead it was life-changing.
He traveled 20,000 miles, covering all 32 states and 156 cities, and the more he explored, the more enchanted he became with the country’s culture and cuisine. Now the native Texan calls Mazatlan home. That’s where he lives in a house near the beach with his sidekick, a chocolate lab he named Choco.
