Milk Street Digital Class: Tacos with Rick Martinez

About this Pre-Recorded Class:

Join guest chef Rick Martínez, James Beard Award winner and author of “Mi Cocina,” for a pre-recorded livestream Zoom class that will transport you to two coastal Mexican states: Jalisco and Sinaloa. First, similar to mole but with a shorter ingredient list, pipián is a rich sauce flavored with bold spices like allspice and cloves. With just the right amount of heat from ancho chiles and chiles de árbol, this sauce can transform a rotisserie chicken, quick pan-seared shrimp or any vegetables of your choosing into a celebratory main course. Rick will teach you how to make Pipián Rojo the way they do it in Jalisco: loaded with pumpkin seeds, peanuts and sesame. Then, you’ll learn to make iconic tacos gobernador from Mazatlán in Sinaloa. Classic tacos gobernador combine shrimp and buttery sautéed vegetables inside a toasted, cheese-filled tortilla. As you make your tacos, you won’t just learn how to perfectly cook shrimp and why Rick recommends using both poblano and serrano peppers: you’ll also learn the colorful history of this taco, which was invented by an enterprising restaurateur to impress a local bureaucrat. You’ll also get a peek into the journey that Rick went on to write “Mi Cocina” and will hear stories from the seaside town in Mexico he now calls home.

What's On the Menu?

• Pipián Rojo estilo Jalisco (Pumpkin seed, peanut and sesame seed sauce over roasted chicken)
• Tacos Gobernador (Buttery shrimp tacos with toasted flour tortillas and melted cheese)

After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line "Your Cooking School Video is Ready for Download." Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. Please note: your video download file will have an approximate size of 500 MB.