ARRIVING IN NORTHERN CALIFORNIA AUGUST 19

MEET CHEF
RICK MARTÍNEZ

Sonoran-inspired Mexican from the Salsa Daddy

Chef Rick Martínez is a celebrated Mexican-American chef, cookbook author (Mi Cocina & Salsa Daddy), recipe developer, and regular contributor to The New York Times.

Inspired by his cultural roots, culinary travels, and lifelong passion for celebrating the soul of Mexican cooking, Chef Rick has partnered with Local Kitchens to bring the rich traditions and flavors of Sonora to your neighborhood with regionally-inspired Tacos, Burritos, Caramelos, and Rice Plates.

FROM SONORA, WITH LOVE.

Join Chef Rick and Chef Ashley Torrijos (Local Kitchens’ Head of Culinary) on their R&D trip to Sonora, Mexico for menu inspiration, as they discover the flavors that taste like home.

TACOS · BURRITOS · CARAMELOS · RICE PLATES

WHAT IS SONORAN-INSPIRED CUISINE?

Sonora is a state in northwestern Mexico, bordering Arizona and New Mexico. The region’s cuisine is greatly influenced by its desert geography and cattle ranching culture. With its clean, simplified “no frills” approach to flavor, you’ll find three staple ingredients: Flour Tortillas. Carne Asada. Chiltepin Chiles.

Chef Rick brings these traditions to life with his vibrant, deeply personal take on this beloved cuisine:

Carne Asada: Our Sonoran-style carne asada features richly marbled, grilled chuck flap tail, simply seasoned for maximum flavor.
Flour Tortillas: Light, tender, and grilled over an open flame for the perfect char. Sourced locally from LA-based tortilleria Mejorado.
Chef Rick’s Signature Salsas: Rick’s menu features four salsas as vibrant as his personality, including his signature Pecan Salsa Macha — a rich, smoky, nutty blend of dried chiles and pickled jalapeños and Salsa de Chiltepin, made from the region’s fiery, bright-orange chiltepin chiles — served on the side for a perfect Sonoran kick.