{"product_id":"salsa-daddy-rick-martinez-cookbook","title":"Salsa Daddy by Rick Martínez – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 288 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Rick Martínez, James Beard Award-winning author of Mi Cocina\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Clarkson Potter, 2025\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e More than 70 salsas, from smashed and chopped to cooked and specials, plus 24 easy meals built around them\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Taco nights, grill cooks who want fresh condiments, and chilli lovers\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780593798935\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eSalsa Daddy is a hardback Mexican cookbook from James Beard Award-winning author Rick Martínez, with more than 70 salsas and 24 easy meals that show how salsa can be a dip, a condiment or the heart of a whole dinner.\u003c\/strong\u003e It was named a Washington Post Best Cookbook of the Year.\u003c\/p\u003e\n\u003ch2\u003eSeventy-plus salsas and the meals to match\u003c\/h2\u003e\n\u003cp\u003eChips and salsa might be the happiest pairing in food, but Rick wants you to go much further. After more than 500 years of salsa history there's a lot to discover, and he treats salsa as something you can riff on freely, a dip one day, a sauce for grilled meat the next, and the base of a full Mexican meal after that.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe salsas are grouped by how they're made: smashed, chopped, cooked and a run of specials, with an introduction that walks you through the fresh and dried chillies behind them. Then come 24 easy meals that put those salsas to work.\u003c\/p\u003e\n\u003cp\u003eHighlights include La Tatemada Cremosa with charred tomato, chipotle and crema, Xnipec with tomato, habanero and sour orange, Pipián Verde with pepitas and tomatillo, Salsa Macha, Aioli Rojo and La Morita, plus meals like Chilaquiles, Enchiladas Gratinadas, Puffy Tacos, Pozole Verde con Pollo and Flautas Ahogadas.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone with tacos on the menu, and every barbecue cook who wants something bright and punchy to spoon over grilled meat. It's friendly for beginners and a great way to get to know Mexican chillies.\u003c\/p\u003e\n\u003ch2\u003eAbout Rick Martínez\u003c\/h2\u003e\n\u003cp\u003eRick Martínez is a Mexican American cookbook author, recipe developer and food personality. His debut book, Mi Cocina: Recipes and Rapture from My Kitchen in Mexico, won a James Beard Award, was named IACP Cookbook of the Year and became a New York Times bestseller.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/159_hungry-taco-crunch.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eHide the good jar; show the guests the mustard, because once this book lands the salsa is the main event. Rick takes you from smashed and chopped salsas to slow-cooked ones, then builds whole meals around them, and the Meet the Chiles pages are a brilliant crash course in what every fresh and dried chilli brings. Buy it and every taco night gets a serious upgrade. Pair it with \u003ca href=\"\/products\/barbacoa-brandon-hurtado-cookbook\"\u003eBarbacoa\u003c\/a\u003e for Tex-Mex smoke and \u003ca href=\"\/products\/tacos-nud-dudhia-cookbook\"\u003eTacos\u003c\/a\u003e for the tortilla side of things, and keep \u003ca href=\"\/products\/nomad-chilli-co-salsa-macha-mexican-chilli-oil-150g\"\u003eNomad Chilli Co Salsa Macha\u003c\/a\u003e handy for nights you can't wait.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Salsa Butter Prawns\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwo jars' worth of flavour, one hot pan.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 500g peeled prawns, 3 tbsp butter, 2 tbsp chunky charred-tomato salsa, 1 garlic clove (grated), 1 lime, a handful of coriander\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the prawns over high heat for about 2 minutes a side until just cooked.\u003c\/li\u003e\n\u003cli\u003eMelt the butter with the salsa and garlic in a pan until it sizzles.\u003c\/li\u003e\n\u003cli\u003eToss the prawns through, squeeze over the lime and scatter with coriander.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Butter carries the salsa's chilli and acidity and clings to the charred prawns, so every bite is coated.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Salsa Daddy?\u003c\/h3\u003e\u003cp\u003eSalsa Daddy was written by Rick Martínez, the James Beard Award-winning author of Mi Cocina.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Salsa Daddy?\u003c\/h3\u003e\u003cp\u003eMore than 70 salsas, from smashed and chopped to cooked and specials like Salsa Macha, plus 24 easy meals such as Chilaquiles, Enchiladas Gratinadas and Pozole Verde con Pollo.\u003c\/p\u003e\n\u003ch3\u003eIs Salsa Daddy good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. Many salsas come together in minutes, and the book introduces the fresh and dried chillies you need before you start.\u003c\/p\u003e\n\u003ch3\u003eIs Salsa Daddy a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 288-page hardback published by Clarkson Potter in 2025.\u003c\/p\u003e\n\u003ch3\u003eCan I use Salsa Daddy recipes with barbecued meat?\u003c\/h3\u003e\u003cp\u003eAbsolutely. Salsas like La Tatemada Cremosa and Salsa Macha are perfect spooned over grilled steak, chicken, prawns or tacos straight off the barbecue.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Salsa Daddy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Salsa Daddy was written by Rick Martínez, the James Beard Award-winning author of Mi Cocina.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Salsa Daddy?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"More than 70 salsas, from smashed and chopped to cooked and specials like Salsa Macha, plus 24 easy meals such as Chilaquiles, Enchiladas Gratinadas and Pozole Verde con Pollo.\"}}, {\"@type\": \"Question\", \"name\": \"Is Salsa Daddy good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Many salsas come together in minutes, and the book introduces the fresh and dried chillies you need before you start.\"}}, {\"@type\": \"Question\", \"name\": \"Is Salsa Daddy a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 288-page hardback published by Clarkson Potter in 2025.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use Salsa Daddy recipes with barbecued meat?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Absolutely. Salsas like La Tatemada Cremosa and Salsa Macha are perfect spooned over grilled steak, chicken, prawns or tacos straight off the barbecue.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824808656948,"sku":"9780593798935","price":60.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/salsa-daddy-rick-martinez-cookbook-front.png?v=1792925459","url":"https:\/\/www.therubhub.com.au\/products\/salsa-daddy-rick-martinez-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}