About Me
Born in Austin, Texas and currently residing in Mazatlán, Mexico, Rick Martinez graduated from the French Culinary Institute, is a regular contributor to The New York Times and Food52, and is the host of the hit show Pruébalo on the Babish Culinary Universe network, which has nearly 10 million subscribers. As the host of Food52’s Sweet Heat, Rick won an IACP award for best food series. He also served as the Senior Food Editor at Bon Appetit, where his work earned him a nomination for a prestigious James Beard Award in 2020. After building a career in the predominantly white world of food media, Rick speaks openly about the pressures he’s felt to have his work conform to white Americans’ assumptions of Mexican culture and cuisines, which led to struggles in him finding and embracing his own identity. As he shares in the introduction to Mi Cocina: Recipes and Rapture from My Kitchen in Mexico, the journey of writing his debut book is what finally led him to self-acceptance and true happiness.