Latest news with #SalsaDaddy:DipYourWayintoMexicanCooking
Vancouver Sun
19 hours ago
- Entertainment
- Vancouver Sun
Cook This: 3 Mexican recipes from Salsa Daddy, including coconut fried shrimp and pineapple salsa
Our cookbook of the week is Salsa Daddy: Dip Your Way into Mexican Cooking by Mazatlán-based chef and author Rick Martínez. Jump to the recipes: camarones al coco (coconut shrimp), la piña (the pineapple) and salsa de cebolla y serrano caramelizado (caramelized onion and serrano salsa). Salsa Daddy emanates happiness. Rick Martínez 's new cookbook is filled with light and levity, bright colours and vibrant flavours. Having recently marked five years of living in the Sinaloan town of Mazatlán on Mexico's Pacific coast, it reflects his love of salsa as much as it does his state of mind. Researching his first book, Mi Cocina (2022), took Martínez to 156 cities and all 32 Mexican states. He first visited Mazatlán in pursuit of its 'incredibly sweet shrimp' and chose not to return to New York City, where he'd lived for 20 years. That decision changed his life. 'I'm so happy,' says Martínez. 'It's been an incredible ride.' Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Part of Martínez's aim with the book was to create an escape. He frequently whips up salsa for one but recognizes that, more often than not, people make it for a crowd. 'There's an inherent joy and happiness that goes around salsa because it's communal. And you're typically very happy while you're eating it and probably drinking something that's going to make you even happier. And so, I wanted the book to be kind of the pre-game to that and start that festive, happy vibe.' Martínez dedicated his second cookbook to salsa mainly because of feedback from his fans and followers. He featured 16 salsa recipes in Mi Cocina, thinking that would satisfy his audience's appetite, but they wanted more. 'I also just personally love making salsas,' says Martínez. Adding to his inspiration, he'd noticed a trend since moving to Mazatlán. 'Whenever I was invited to a family gathering or carne asada (barbecue), the thing I noticed about the family dynamic is that the elder folk in the family usually have the dishes they always cook. So it's like, 'My tía makes the rice, this cousin makes the beans, Abuelita (Grandma) makes the tamales.' And nobody steps on those toes. You step away. So, it doesn't really leave that much for the younger folks to make.' As a result, kids from 10 years old to young adults in their 20s are typically tasked with bringing salsa. Which makes sense, Martínez emphasizes — it's a relatively low-risk, low-investment dish, and you don't have to be an experienced cook to make it. More importantly, salsa is an opportunity for expression. 'You get to completely let go and unbridle your creativity because no one's going to judge you against anything else. And also, what I found is that these younger people had star dishes,' says Martínez. 'If you can make something that turns heads and gets you noticed, all of a sudden, you're elevated on par with the tías and the abuelitas. They might not admit it, but I think deep down, that's what you want.' Part of the beauty of salsa is that there are no rules, he adds. 'There are too many self-imposed rules by people living outside of Mexico relative to the cuisine that just don't exist here. So, I wanted to give people a guide to how to construct a salsa using a particular type of method, but then just improvise around it. Use what you like. Use what you have. Use what's in season, and it's going to be amazing.' Seven of Salsa Daddy's eight chapters delve into, you guessed it, salsas, from smashed and chopped to blended and cooked. Martínez concludes the book with a chapter on 'quick and easy meals,' with an emphasis on Mexican dinners: enchiladas and chilaquiles, tortas, tacos and quesadillas, guisos and soups, and 'dishes I can't live without,' such as camarones al coco (coconut shrimp). The final chapter wasn't originally part of the plan. After making countless salsas for the book, Martínez's perspective on them changed. No longer purely accompaniments to meals, they became the starting point for dishes. With salsa containers filling his fridge and freezer — and friends and neighbours at capacity — he started experimenting. Martínez's first test was a meatloaf with a litre of salsa mixed into the ground beef. 'I was like, I have no idea what's going to happen, but at least I now have a (litre) gone.' It was a success. Each weekend, as he made space in his fridge for the coming week, he took notes of his creations. Leftover salsa might become a glaze, barbecue sauce, broth or braising liquid. Martínez was struck by the ease of using salsas in everyday cooking and knew he had to include some ideas in the book. 'If I give you easy, low-lift meals that you can pair with the salsas or make using the salsas, then that's a good service that will help you get dinner on the table fast. And also, it's going to be really yummy. It's amazing to me because I've never seen this written about salsas. But it's a flavour bomb. It's acid, salt, heat, sweetness, umami, and you're putting that into a broth or braise or a glaze, and it's going to be great. And it's there — you should use it.' Throughout the book, Martínez highlights enticing ways to enjoy salsa as a condiment, Mexican and not. He smothers caramelized onion and serrano salsa on a cheeseburger, spoons ghee, vanilla and chilhuacle salsa macha over vanilla ice cream, tosses a red cream salsa with penne and grilled chicken, and uses cucumber, tomatillo and poblano salsa (El Pepino or The Cucumber) as a bed for fried tofu triangles. Martínez sees Salsa Daddy as a representation of how living in Mexico has changed him as a cook. Though he still respects the cuisine and culture, he's less preoccupied with how far he should push things. Recipes such as El Pepino resulted from an end-of-the-week experiment with leftover vegetables. Salsa Tejana (Texas Salsa; roasted peaches, charred habanero and toasted pecans) is an homage to his Texan upbringing. After writing Salsa Daddy, he has a new confidence in developing recipes based on his deepened knowledge of Mexican cuisine. 'I never thought writing a book would have changed me so much. I felt like Mi Cocina was more cathartic — like I had a lot of stuff that just needed to come out — and I felt very relieved and unburdened after that book was published. I love Mi Cocina, but this book was such a journey. I feel so transformed.' Coconut-fried shrimp and pineapple salsa Serves: 4 1 lb (453 g) extra-large shrimp, peeled and deveined 1 tsp kosher salt (0.14 oz/4 g), plus more to taste 1 tsp freshly ground black pepper, plus more to taste 1/2 tsp freshly ground allspice, pumpkin pie spice or cinnamon 1 cup all-purpose flour (4.4 oz/125 g) 2 large eggs 3 cups shredded dried coconut, preferably sweetened, divided Virgin coconut oil or vegetable oil (about 4 cups/1 L), for shallow-frying For serving: La Piña (recipe follows) or another fruity salsa Lime wedges, for squeezing Optional equipment: A deep-fry thermometer In a medium bowl, toss the shrimp with the salt, pepper and allspice until completely coated. Cover with plastic and refrigerate until ready to use — but for no longer than 3 hours. Set up a dredging station in three shallow bowls or pie plates: Add the flour to one. Place the eggs in a bowl and beat with 1 tablespoon water to combine. Place 1 1/2 cups of the dried coconut in a third bowl. Season the flour and eggs with salt and pepper. Pour 1 inch (2.5 cm) of coconut oil into a heavy medium pot and fit with a deep-fry thermometer, if using. Heat over high until the thermometer registers 325F (163C). Working in small batches, dredge the shrimp in the flour, turning to coat and packing into crevices. Shake to remove the excess and transfer to a sheet pan. Dip the shrimp into the egg mixture, tap against the side of the bowl to allow excess to drip off, then pack coconut firmly onto the shrimp to completely cover. Gently shake off excess and return to the sheet pan. After you have breaded about half of the shrimp, you will have used most of the coconut and what is left will be slightly wet from the egg. Discard and continue working with the remaining 1 1/2 cups dried coconut. Line a sheet pan with paper towels and set near the stove. Working in batches, fry the shrimp until golden brown, turning once, about 1 minute per side. Adjust the heat level during frying to maintain a consistent temperature. Transfer to the paper towels to drain. Serve the warm shrimp on a platter with salsa and a squeeze of lime. Rick's tip: Smash chopped salsas so they stick to the shrimp. Charred pineapple and habanero with a drizzle of olive oil Makes: 1 1/2 cups 1/2 medium pineapple (1 lb/460 g), peeled, cored and thinly sliced 3 tbsp extra-virgin olive oil, divided 1/4 medium white onion (3.1 oz/89 g) 2 habanero peppers (0.7 oz/22 g), stemmed, halved and seeded 2 garlic cloves, unpeeled 1 1/2 tsp kosher salt (0.21 oz/6 g), plus more to taste Brush both sides of the pineapple with 1 tablespoon of the olive oil to prevent them from sticking. Line a large cast-iron skillet with a sheet of foil and heat the skillet over high heat (and I mean high, we need that pineapple to caramelize, not steam) until very hot. Working in batches, add the pineapple, onion, habaneros and garlic and cook, using tongs to turn occasionally, until everything is charred on all sides, about 3 minutes for the garlic, 3 to 4 minutes for the chilies, and 6 to 8 minutes for the onion and pineapple. (Alternatively, arrange an oven rack in the top position and preheat the broiler to high. Arrange the pineapple and vegetables on a foil-lined sheet pan and roast under the broiler, turning occasionally, until all sides are charred.) Transfer to a plate to cool. Working in batches, use a molcajete or mortar and pestle to smash and grind the pineapple, onion, habaneros and garlic until a chunky but pourable salsa forms. Transfer to a medium bowl and stir in the remaining 2 tablespoons olive oil and the salt. Taste and season with more salt if desired. Do ahead: The salsa can be made up to 2 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 1 month. Shrimp! All seafood. Or with chips, at the beach or pool. Ideally, you're using a sweet, ripe pineapple with a hint of give when you press into its spiky skin. If your pineapple is on the underripe, greener side, char it and then blend it, because it'll be too firm to easily smash, and the heat will caramelize the sugar and make it taste sweeter than it actually is. Onion, garlic and serrano Makes: 2 cups 6 tbsp extra-virgin olive oil 4 medium white onions (3 lb/1.4 kg), sliced 4 garlic cloves, sliced 10 serrano peppers (7 oz/200 g), stemmed and sliced 1 tbsp kosher salt (0.4 oz/12 g), plus more to taste In a large pot, combine the oil, onions, garlic, serranos and salt and cook over medium heat, stirring occasionally, until the onion is deep golden brown and very soft, 35 to 40 minutes. Add 1/2 cup water to deglaze the pan, scraping up any browned bits from the bottom of the pan and cook until most of the water has evaporated, about 2 minutes. (Optional: Transfer to a blender and purée until spreadable but still a little chunky.) Taste and season with more salt if desired. Do ahead: The salsa can be made up to 5 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 1 month. On burgers, torta Milanesa, pozole verde con pollo, tacos, mac and cheese. Add a spoonful with cream cheese to stuff peppers. Recipes and images reprinted with permission from Salsa Daddy: Dip Your Way into Mexican Cooking by Rick Martínez, copyright ©2025. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House. Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our cookbook and recipe newsletter, Cook This, here .
Time Out
30-04-2025
- Entertainment
- Time Out
Eight Cinco de Mayo food and drink deals to check out in NYC this year
Yes, Cinco de Mayo falls on a Monday this year—but don't worry. Despite it being the start of the workweek, there are plenty of ways to celebrate the rich food, culture, and community that Mexican New Yorkers have cultivated across the city, including a number of special culinary deals that we've been eyeing for months. From free margs and tacos to the first-ever Cinco de Mayo gala, here are a few ways to celebrate the holiday in NYC his year. If you want to party with a salsa master… Earlier this month, James Beard Award-winning author, chef and recipe developer Rick Martinez released his second cookbook, Salsa Daddy: Dip Your Way into Mexican Cooking, as a love letter to the cornerstone of Mexican cuisine: salsa. As part of Martinez's cookbook tour, the chef will be stopping in New York to throw a Cinco de Mayo party to remember. On Monday, May 5, you can find him at Ridgewood's Hellbender for a special meet and greet. Recipes from his book will be passed around alongside plates made in tandem with Hellbender's chef Yara Herrera. Reserve your spot here. If fine dining is more your speed… Chef Javier Plascencia of Michelin-starred Animalón is credited with reinvigorating Tijuana's dining scene. In celebration of the coming holiday, the chef is heading to Enrique Olvera's ATLA in NoHo for a three-day takeover. On Friday, May 2 and Saturday, May 3, chef Plascencia and Animalón's executive chef Oscar Torres will prepare a special five-course meal featuring crudos and other sustainably sourced dishes. The restaurant's sommelier Lauren Plasencia (who received Michelin's 'Sommelier of the Year' recognition in 2024) will also be in attendance, pouring regional bottles from Mexico's wine country, Valle de Guadalupe. If you can't make either dinner date, pop over during the morning of May 3 to enjoy some a la carte brunch selections. Dinner is priced at $80 per person, with beverage pairings available for an additional fee. Reserve your spot here. If someone picked up your shift on Monday… First of all, congrats! You don't have to work one of the busiest, margarita-fueled nights of the year. Instead, you can celebrate with fellow industry members at Mission Ceviche. Oscar Valle of Mexico's Licorería Limantour will be tending bar at the Union Square location, shaking up bottomless margaritas al pastor and mezcalitas. In addition to the three-hour open bar, the restaurant will host a live mariachi performance and serve Mexican-inspired bites paired with its signature Peruvian and Nikkei flavors. The Upper East Side location is getting down as well, throwing its own open bar fete with live music and specials from the menu. Tickets are $100 per person, you can reserve them here. If chilling at home sounds like a party… The idea of eating tacos? Yes! The idea of going out on Cinco de Mayo to go get them? Hard pass. Alta Calidad hears you, so they are bringing the party to you with a special taco platter. Perfect for a four-person party, the $120 platter includes 12 tacos with four different options—carne asada, chicken tinga, pescado a la plancha and shrimp gobernador—plus a 16-ounce bottle of margarita cocktail. If that isn't enough to satisfy your crew, you can tack on guacamole, queso fundido and even decorations for an additional cost. Keep in mind, the platter is for pick-up only at the Prospect Heights eatery between May 2 and 5. So order it ahead of time here. If free tacos sound like the gospel… Free tacos? Need we say more? On Friday, May 2, various Rosa Mexicano locations across the U.S. are offering free tacos from noon to 2pm with the purchase of the 'Organic Margarita' made with Pantalones organic tequila. If you can't make it in on Friday, celebrations continue all weekend long with beer, jello shot and taco specials. The party on Monday goes all out with margarita specials, giveaways and swag. If spirit-free is more your speed… Just because you don't imbibe doesn't mean you can't celebrate. The first non-alcoholic spirit made from blue agave, Almave is offering refreshing, spirit-free margaritas at participating restaurants around NYC on the holiday, including Nomad Tea Parlour, Dead Rabbit, Arlo Hotel Williamsburg, The Roxy and Soho Grand Hotel. And, if you order two margaritas, you get $10 back, which we recommend putting toward an order of guac. All you have to do is submit your receipt here. If free margaritas sound like a better get… Cointreau implores you to drink better margaritas. According to the liqueur brand, better raelly means free. On Monday, May 5, head to 14th St Passage on The High Line to find the Cointreau MargaRight Vault. From 2 to 7pm, the pop-up bar will be shaking up free margaritas while doling out exclusive merch. Thirsty guests will also get the chance to win $500... which you will hopefully invest in more margaritas. Yes, the biggest and most exclusive night in fashion is falling on May 5 this year. Hornitos Tequila Hornitos Mex Gala. Held at The Supply House (1647 2nd Avenue), the Upper East Side gala invites all fashionistas to walk the red, yellow, green and blue carpet. Once inside, guests can groove to tunes by a live DJ, nosh on bites and, naturally, cheers with margaritas and tequila. So, how do you get in? All you have to do is RSVP.
