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

In the final episode of Mi Cocina, join Rick Martinez as he shares his favorite recipes for básicos, the foundational recipes you'll use to create authentic Mexican food. Watch as he makes Frijoles de Olla (simple beans with scallions and herbs), Arroz Blanco con Mantequilla (buttery rice with poblano, carrots, and corn), and homemade tortillas with a few special tips and tricks.
This video is produced in partnership with Penguin Random House LLC.
Mi Cocina is available now: amzn.to/3JrZyEm
For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez
Recipes featured in this video
Arroz Blanco con Mantequilla: f52.co/39Q6kYH
Frijoles de Olla: f52.co/38fd3uB
Tortillas de Maíz: f52.co/38N2a3w
Also featured in this video
Sweet Heat with Rick Martinez: • Creamy Strawberry Rhub...
Five Two Essential Stock Pot: f52.co/3GdjStl
Five Two Essential Saucepan: f52.co/3wQQvIS
Looking for something specific?
VIDEO CHAPTERS
00:00:00 Intro
00:00:50 Frijoles de Olla
00:03:18 What's with all the salt?
00:04:56 Arroz Blanco con Mantequilla
00:08:40 Why do I love lard?
00:10:27 Tortillas de Maíz
00:13:21 Tortillas de Harina de Maíz
00:16:29 Can I make it vegetarian?
00:17:28 Time to eat
Recipes reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (‎Clarkson Potter, May 2022).
This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
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#micocina #rickmartinez

[@maibritton2882]

" I love the bean juice".... thank you for evoking the memory of my dear mother. she moved to california from Missouri in the late 1960s and began a culinary / gastronomical adventure. She embraced all the cultural foods that Californians have to offer. She loved the "bean juice" from the beans she would make. my best memories are of waking up at 6am on a Saturday morning to the smell of chorizo and egg with papas . That meant a road trip the Berkeley and SF. even after working a 80hr, week then coming home to take care of me. Gracias!

[@Jazzgirlaust]

NO, No don't say this is the last episode Rick... we need more please! But in all seriousness thank you for sharing your amazing recipes & your incredible knowledge with us. I've enjoyed every single episode of these & also the Sweet Heat ones as well. Much love!

[@Taricus]

He still has the Sweet Heat series on this channel.

[@paulwagner688]

Thanks, Rick, for a wonderful series. You are fast becoming one of my favorite chefs.

[@TheOmNomGirl]

This series has been incredible! I love hearing the backstories behind each recipe and how much you’ve learned from your travels, but my absolute favourite part has to be your interactions with the crew. Laughing together, taking their preferences into consideration, explicitly showing everyone eating at the end, etc. Its all added that lively home kitchen vibe that’s so integral to authentic Mexican cooking! These videos are really a perfect supplement to the book. Great job to everyone involved and hope we see you again soon!

[@brendadillon7783]

love this series.❤️❤️❤️We need more cocina! And Rick thank-you for thinking about plant based people. 😘

[@cheche2858]

I'm sold now I'm buying the cookbook this looks absolutely delicious

[@kathemayer9269]

Have really enjoyed this series. And as soon as I got my cookbook, yes I pre-ordered it, it was even more fun to follow along with you in those chapters. Will be making a lot of these dishes over the next several months. If you have any more of the video that was taken on your trip, have you thought about doing just a nice travel log compilation for the rest of us to see. Because part of my enjoyment was when you were talking with the people in those various cities. Many thanks

[@hayleyporter5460]

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

[@MichaelAlthauser]

If you're in the US, Fatworks sells both lard and tallow as well as schmaltz, duck fat, bison tallow, the list goes on. I believe it's all organic, pasture raised, and grass fed where applicable as well. You can even get the lard and tallow in gallon buckets! (I'm not associated with them, I just really love animal fats.)

[@jordanlexton7354]

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

[@amandawhite3851]

Love this series! I'm vegan but planning to get your cookbook. Love that you include swaps.

[@RobbsHomemadeLife]

I love the tip about the two thicknesses of the plastic when making the tortilla in the press.

[@deborahpullen9940]

Fantastic Series Rick. Can't wait for the next one. Also am enjoying Sweet Heat. Gracias.

[@marijkeschellenbach2680]

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

[@katyhm]

More Rick! More Rick! The growth from Bon Appetit is incredible.

[@paulwagner688]

That bean liquid looks like it would make a DELICIOUS base for a wonderful soup.

[@AaronMcKinnon91]

Fabulous finale to this series. Can't wait to get my copy of the book!

[@delraybrooks8484]

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

[@jenniferwimmer6056]

Love this series so much- bought the cookbook and can’t wait to try recipes!!!

[@annecasillas5402]

More Rick, More Rick, More Rick!!! No seriously, we need more Rick episodes! 💜💜💜

[@food52]

Don't forget we still have Rick twice per month for Sweet Heat!

[@thoefen]

We need more Rick!!!!

[@kristinnelson-patel442]

Omg the sheet tray for catching corn tip is life changing! Thank you!

[@missdamned_1]

I love and appreciate you and your culinary expertise…. Especially seeing these gorgeous humble foods I grew up with. Gracias 🥹🫶🏽

[@robylove9190]

Thanks Rick ❤️ I have thoroughly enjoyed this series.

[@marichespi8092]

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 .

[@jonesmeganm]

Really enjoyed this series! Rick is so watchable.

[@kealauchoa]

One of my favorite chefs ♥️♥️

[@AnaLucia262]

Más más queremos más!

[@cpp8227]

Incredibly thoughtful and informative! Wish this series would continue forever; thanks Rick!

[@jenniferflorio3233]

I love the book! Thank you so much Rick!

[@claudiapagon]

Truly love all of Rick’s content on Food52.

[@marlastoner6593]

Love it as always Rick!

[@cynhanrahan4012]

Noooooo! Adoro Mi Cocina! He aprendido mucho.

[@biancajingles2690]

Rick! I bought your book and then immediately went to Northgate and bought myself a big tub of fresh lard. My food has never tasted this delicious and I’m glad you debunked the myth that lard is “the worst” fat you can cook with. I have aunts that live in Mexico and she said her community used to strictly use lard for cooking and then Mazola came with their propaganda that corn oil is good for the heart so everyone switched over and now a lot of her community suffers from diabetes and cholesterol!

[@lisahileman6727]

I love the brightly colored large metal spoons!

[@kimberleighcrimmins8375]

Love the press! Love you more, Rick!

[@lvilla757]

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!

[@itsDestinyfyi]

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

[@genehammond7239]

Great show Rick everything was perfect !!!

[@lynneann9166]

thank you Rick. so much good information.

[@thelauraby]

Ahhh. Sunday with Rick. Mmmm. 🌈🦄💥

[@EvelynMaya1]

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

[@deirdregarza7058]

Arroz verde on the stove as we speak. Love the book

[@alexisstockard3078]

Love homemade chicken stock its amazing I have that in my fridge all the time

[@jamesjodi]

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

[@shetania]

Oh yum! My step-dad was Mexican American, and he did the scoop thing too. He'd grown up in Douglas/Agua Prieta on the AZ border. We moved in the late seventies to rural Kentucky, and had to make our own tortillas because you couldn't find them in the stores then. We usually made flour tortillas though, cause they were better, probably because we didn't have access to good masa, lol! Nothing like that first tortilla off the pan with a little butter and salt. Mm mm. My step-dad didn't cook much, but he made a really lovely potato soup, with a creamy broth, but chunky potatoes. And yes, we did use lard sometimes. Funnily enough you could find that in the local stores!

[@shetania]

And thank you Rick! I love Sweet Heat, and Cocina has been fun too!

[@aliciaf1055]

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

[@meriahaiello]

I love your fun videos and Love your cookbook!

[@Thefun-cousins523]

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

[@marijkeschellenbach2680]

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.

[@elizabethb1113]

Enjoyed the series so much I got the book! Thanks!

[@gregorybergmann9981]

Rick is the best 🥰🥰🥰

[@insulaarachnid]

looks really yummy!

[@paulwagner688]

OK, this book is on my summer must-get list.

[@miltonguevara8467]

what a coincidence i was JUST thinking about how i wanted an episode covering the basics!!!

[@DorisG232]

I love your beautiful recipes Rick!!!!♡♡♡♡♡ I will order your cook book tonight!!:)

[@valerieberseth2547]

Rick is so right about fresh masa tortillas, they are incredible. Cant wait to make the masa harina version at home!

[@thecook8964]

Blue corn meal masa harina. Incredible!

[@lisahileman6727]

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!!

[@aydeesoto8425]

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

[@basc.8752]

hi Rick, I just got your cookbook (the recado rojo is soooooo good) and now I’ve found you on KZbin. What a treat! My friends were direct fans from the first meal I cooked for them from your book. Hug from Holland. 😊🌈

[@dannyvogel9660]

I love you dude thank you for all the smash hits!!!!

[@nidomhnail2849]

Great series. Each dish is from a region of Mexico. I want to visit each place as much as preparing the meals. Oh, I also purchased the book. More Rick Martinez Food 52, please.....

[@melaniemonroe5881]

I appreciate the salt tutorial!👍🏾

[@laurenpelaez8970]

Great video thank you

[@MimiDishes]

I'm so glad to hear another say. Dont soak the bean,cooked in seasons broth..I never soak, just clean bean by sorting them....I enjoy your series so much....

[@milkjugs4771]

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

[@Romi_Zii]

Neeeeeeed mooooore Rick! 💗❤️🧡💛💚💙💜🖤🤍🤎

[@DeliciousTurkishFood]

Yummy ❤️❤️

[@rockwelaj]

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 .

[@VioletToadstool]

Making the beans tomorrow! Lol, I'll marry you Rick 🥰

[@virginiaf.5764]

I add salt to my masa as well, and sometimes I add chili powder or cumino for a "flavored" tortilla.

[@drtrowb]

I have your book, so having these videos help!

[@mikecook8357]

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.

[@heathersumner4497]

Love your theory on beans. My family grew up making navy beans. Literally beans salt, water and blahh😒😒. Beans need flavor. I want to eat with you!

[@ileanaaa]

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 🖖

[@Mari-iv1bn]

Delicioso 😋❤️❤️

[@cianahamblin4822]

Busting all the myths 🙌🏼

[@marybaughman9681]

Thanks! and you got a great haircut!!!

[@superpcstation]

In South Asia, if you can make round rotis, you are also considered marriage material

[@chrishelmuth4065]

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!

[@fagetaboutit4968]

personally with my beans i flavor the soaking liquid because i thought the same thing about it soaking up plain water but i do it cause mostly because my mom told be to put onion and garlic in the saoking liquid so the acid of them will help make the beans creamier (literally no idea if this is true)

[@naterenner2552]

my girl LOVES this show - WHAT IS SHE GONNA DO NOW???

[@Dolcezzeinforno]

Recipe very interesting 👍👍👍

[@carlezaga7632]

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

[@evelivingston-fairley3729]

Noooooo I’m so sad this is the last episode!

[@dbob4054]

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!?

[@brttny]

Love Rick's content. Y'all really aught to give him more money, the audio needs some help!

[@mumimor]

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

[@iknowbetterthanyou6260]

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.

[@DrkzinEditz]

I love your cutting board.. do you mind telling its measures?

[@joerecoveryjoerecovery5781]

To get good lard here in the midwest of the US, why not just make a bunch of carnitas with a $13 pork shoulder? J. Kenji López-Alt has a great recipe for it on his channel.

[@heathersumner4497]

Nooooo! Not the last one!! Damn

[@51rwyatt]

I just come here for his shirts

[@heathersumner4497]

Episode funny thing when I ask people who cook with it they say, if you don't have it leave it out. I finally found seeds and will be planting soon but, I really want someone opinion. What does it taste like or similar too? Any hints would be greatly appreciated.

[@lisahileman6727]

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

[@AndreaFelizM]

What is the name of the beans you used here? Also, I just ordered your book, and I’m pumped!

[@PamyBlack]

Frijol (beans) Mayocoba

[@caseyong7230]

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

[@rockwelaj]

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

[@coljar100]

hi Choco.... little cutie

[@melaniefisher8823]

Noooooooo, not the last one!!!! Nooooo!!!!