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.

[/description-break]What's On the Menu[/title]

• 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)

[/accordion] What's Included[/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[/accordion] How to Download[/title] 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. [/accordions-break]Rick Martínez is a cook, writer and recipe developer with a deep love of Mexican culture and cuisine. [/banner_heading] Originally from Austin, Texas, he earned a Grand Diplôme focused in Classic Culinary Arts from the French Culinary Institute. Rick is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. His cookbook, “Mi Cocina,” food from the seven regions of Mexico, published in Spring 2022. He is a regular contributor to The New York Times and hosts live, weekly cooking classes for Food Network Kitchens. He is the host of Sweet Heat on Food52 and received an IACP award for outstanding video series. His new show Pruébalo launched July 2021. Rick was nominated for a prestigious James Beard Award for his work at Bon Appetit in 2020. [/banner-text-break]