Rick’s Favorite Básicos: Rice, Beans & Tortillas | Mi Cocina with Rick Martinez

Is this your home? It is so beautiful! And the food looks great too ;-)

Love the press! Love you more, Rick!

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!!

I love the brightly colored large metal spoons!

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!

The last? Noooo

thank you Rick. so much good information.

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.

Noooooo! Adoro Mi Cocina! He aprendido mucho.

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!

thirst trap; the beautiful food just makes it worse; don't try to tell us that we'll be happy with your recipes alone; and you're talking about marriage, too?

just grabbed my book, love the personality and soul that you put into your videos!❤

The lard we mostly get in Britain is a solid white refined block - this looks much more appetising.

Any other Latin Folks think those beans look just wrong? Why is the broth so clear, where’s all the starchy gravy that covers the rice?!

I want to know where to get the brightly colored enameled spoons!

thank god it's the last episode. Don't know how many more mangina episodes I can take.

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 🖖

No! Not the last recipe of this episode. This was wonderful!!

Busting all the myths 🙌🏼

Made the rice and wow it was so good, so simple but so much flavour.

looks really yummy!

Thanks! and you got a great haircut!!!

What kind of man paints his fingernails?

One of my favorite chefs ♥️♥️

Chile. Salt differences...I found out the hard way. I'm sorry, did anyone see all those gorgeous wooden spoons?!

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 .

Thanks Rick! Best cooking blogs that are out there! Greetings from Dallas….

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

I appreciate the salt tutorial!👍🏾

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.

Great job, Rick. I could live on these staples and am looking forward to elevating my cooking. Thanks.

The only cookbook I want, I'm a Rick stan!

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 .

Oh please, please continue your videos. This can't be the last one!!!!!!

😂🤣

the mesoamericans were literally geniuses. I wish more people understood that

Hey, Indigenous people are not in the past.

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!?

I was excited for a Rick video, and was disappointed the audio wasn’t in sync… made it difficult to really pay attention. It also sounded quite muddy and muffled.

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.

I just come here for his shirts

I have your book, so having these videos help!

Hi, May i know what is the brand of the flour show on the video, any idea can we purchase online.

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

Great video thank you <3

We need more Rick!!!!

I love your series and your book! Thank you for sharing Rick! Can't wait to see your next projects!!

Halo, your recèpes are great, i like my rice toasted, however, not one for men and nail polish, lol 😋thanks!! save the comments, 💢✌

everything about Rick is so iconic- from his nails to his food, it's all precious <3