“The food I cook is unapologetically me. I love that OXO tools help me bring my most authentic self to every dish I make.”
Get inspired with recipes from Rick
Fideo con Pollo
Elevate your skills and add a little spice to your winter season with this tantalizing meal.
Crêpes Suzette with Vanilla Ricotta
Get fired up for a holiday dessert that's sure to turn heads.
Learn more about Rick's favorite things
All about Rick
Rick Martinez is a cook, writer and recipe developer with a deep love of Mexican culture and cuisine. Originally from Austin, Texas, he earned a Grand Diplôme focused in Classic Culinary Arts from the French Culinary Institute. Rick is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. His cookbook, Mi Cocina, food from the seven regions of Mexico, publishes in Spring ‘22.
He is a regular contributor to the New York Times and hosts live, weekly cooking classes for Food Network Kitchens. He is the host of Sweet Heat on Food52 and was recently nominated for 2 IACP awards. His new show Pruébalo launched July 2021. Rick was nominated for a prestigious James Beard award for his work at Bon Appetit in 2020.