Name: Curated Cuisine: Dip to dinner with ‘Salsa Daddy’ author and chef Rick Martinez
Start: 2025-09-15T18:30:00-04:00
End: 2025-09-15T20:00:00-04:00
Location: WBUR CitySpace

$Curated Cuisine: Dip to dinner with \u2018Salsa Daddy\u2019 author and chef Rick Martinez$

As far as James Beard Award-winning chef Rick Martinez is concerned, salsa isn’t just a condiment, it’s a lifestyle. In his new cookbook, “Salsa Daddy,” Martinez shows how salsa can be a dip, a condiment or an iconic Mexican meal. The book contains over 70 recipes for salsa, from the classic pico de gallo to a nutty-savory spicy sauce made with peanuts, chiles and caramelized onions. Martinez will discuss the recipes and offer tips and tricks on how to use them to create easy weeknight meals.
Copies of the book will be available to purchase from our bookstore partner Frugal Bookstore. Martinez will sign following the conversation and guests will enjoy chips and salsa following the conversation. This event is co-produced by Boston University Metropolitan College Programs in Food & Wine.
CitySpace Tickets
Premiere: $30.00 (includes reserved seating in the front of the theater)
General: $20.00
BU Faculty/Staff: $15.00 (must present a valid BU ID upon arrival)
Student: $10.00 (must present a valid student ID upon arrival)
Ways To Save
WBUR’s Legacy Circle, Murrow Society, Sustainers and Members save $5.00 on tickets to this event. To apply the discount to your ticket purchase online, you’ll need to enter a promo code. You can get your code by emailing [email protected].
Registrants may be contacted by CitySpace about this or future events.
About “Salsa Daddy”
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 Martinez 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, like La Tatemada Cremosa (charred tomato, chipotle in adobo and crema), chopped salsas, such as Xnipec (tomato, habanero and sour orange), as well as cooked salsas, like Pipián Verde (pepitas, peanuts and tomatillo) and specials like Salsa Macha (peanuts, guiajillo and chile de árbol) and Aioli 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 over seventy salsa recipes and twenty-four easy meals that offer endless variation, “Salsa Daddy” shows 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.