Rick Martinez

This picadillo is inspired by a version found in San Luis Potosí in central Mexico with potatoes and poblanos.

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.

Top these creamy, beany enfrijoladas with a fried egg, chorizo or roasted vegetables, and queso fresco!

Because you don’t have to chill the dough, this cookie cuts your kitchen time in half. And when it comes time to decorate, no need to panic if your first attempts don’t work out. Simply wipe off the failed glaze and let the cookie dry for about five minutes, then try again.

Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.

If butter pecan ice cream were a cookie, it would be this all-levels skillet shortbread.

Beets can stand up to a hard roast and plenty of spice. Their sweet earthiness and firm texture mean they’re ideal for making meatless chorizo. If beets aren’t your thing, any sweet root vegetable will work.

This easy chile-spiked cooked tomato salsa pairs well with the beet-topped tostadas but is a great sauce all on its own.

Juicy pork al pastor and oozy Oaxacan cheese make a brilliant combo. Thinly slicing the pork and cooking it in a hot skillet with plenty of marinade still clinging to the meat yields the charred edges and deep flavor of traditional spit-roasted pastor.

Birria is usually served with a side of consomé, the rich pan juices from the roasted meat. This recipe takes things a step further by puréeing those juices with roasted vegetables and dried chiles.

White conchas may look plain, but with a boost of high-quality vanilla, they’re unexpectedly flavorful.

Why have a chocolate- or vanilla-flavored concha when you can have both in this New York–inspired twist on the classic Mexican sweet bread?

If you like the sound of a choco-coconut concha, give the classic Mexican sweet bread tropical twist by using virgin coconut oil.

Luscious slow-roasted duck confit with crispy duck skin chicharrones are the star of Rick Martinez’s extremely extra carnitas. 

This traditional South American honey-almond cookie gets a tropical twist with an easy-bake coconut dulce de leche filling.

We used a lot of fresh mint in this cookie for both the real color and flavor. The flavor will intensify as the cookies sit; make ahead if that’s your thing.

Rye flour adds an earthy-nutty dimension and absorbs more molasses than all-purpose flour. The result is a cookie with the smoky caramel finish of rye whiskey.

This deeply flavorful Puerto Rican rice dish is to pernil as stuffing is to turkey—a holiday meal wouldn’t be the same without it. 

Get ready to fill your home with the mouthwatering scent of this super tender, super satisfying holiday centerpiece. 

Here's the cookie to bake when you want to impress your friends at the cookie swap but you're not about to spend hours cutting out reindeers and piping royal icing.