Salsa Daddy // Dip Your Way Into Mexican Cooking

The James Beard Award-winning author of theNew York TimesbestsellerMi Cocinais back with a guide to the brightest dish in any Mexican meal, snack-filled afternoon, or sun-drenched beach day: salsa. From refreshing classics to rich sauces, this collection of seventy-five salsas and twenty-five simple meals is a fun-loving introduction to the joy of Mexican cooking.

Chips, salsa, happiness. We know that essential truth. But after over 500 years of salsa history, there’s so much more to discover about this staple dish, one that cooks today can customize and riff on freely. Salsa can be an irresistible dip, yes, or a flavorful condiment, or it can be the basis for iconic Mexican meals–not to mention a savior for grilled cheese, burgers, rotisserie chicken, or platters of roasted vegetables.

Rick takes us deep into the world of traditional and modern salsas, where a playful pico de gallo with tomatoes, avocados, and chipotles is chopped up in a few minutes or where you might blend roasted peanuts with caramelized onions and toasted chiles for a nutty-savory spicy sauce. You’ll find smashed salsas, likeLa Tatemada Cremosa(charred tomato, chipotle in adobo, and crema), chopped salsas, such asXnipec(tomato, habanero, and sour orange), as well as cooked salsas, likePipin Verde(pepitas, peanuts, and tomatillo) and specials likeSalsa Macha(peanuts, guiajillo, and chile de rbol) andAioli Rojo(morita, guajillo, garlic, and lime). Turn these incredibly delicious salsas into easy meals like Chilaquiles, Enchiladas Gratinadas, Puffy Tacos, or Pozole Verde con Pollo.

With seventy-five salsa recipes and twenty-five simple meals that offer endless variation,Salsa Daddyshows you how salsa can catapult joy into your cooking and become the heart of every table. Like Rick, you’ll learn that salsa isn’t a condiment–it’s a lifestyle.

Rick Martnezis the host of the YouTube seriesPrubaloon the Babish Culinary Universe and the Food52 video seriesSweet Heat. He cohosts theBorderline Saltypodcast with Carla Lalli Music, is a regular contributor toBon Apptitmagazine andThe New York Times,and teaches live, weekly cooking classes for the Food Network Kitchen. He currently resides in Mazatln with his dog, Choco, where he cooks, eats, and enjoys the Mexican Pacific coast.

• Publisher: Clarkson Potter (April 29, 2025)
• Language: English
• Hardcover: 256pages
• ISBN-13: 9780593798935
• Item Weight: 1.25 pounds
• Dimensions: 8.55 x 1.02 x 10.31 inches
• BISAC Categories: Regional & Ethnic – Mexican, Courses & Dishes – Sauces & Dressings