Chef Rick Martínez's Bold and Beautiful Mexican Sanctuary
New York Times contributor, Food52 columnist, former Bon Appétit food editor and frequent guest on Magnolia Workshops (streaming on discovery+), Rick Martínez is also a James Beard Award-winning chef and best-selling cookbook author. His home in Mazatlán, Mexico — a resort town in the state of Sinaloa along the Pacific coast — is a labor of love he's been working on for five years.
"I wanted this house to feel like both sides of my personality. I lived in New York for 20 years, and I wanted that harder Manhattan and New York element to it: the chic sophistication of velvets, metals — there's a lot of stone work, a lot of brass in here. So, I wanted that to be tempered with Mexican beach life. The Mexican side is really about the art and the craftsmanship and the evidence of creativity and passion." It's a place to inspire his own creativity in the kitchen, says Rick, who shares the space with his dog, Choco.