Just like every person has a story, every recipe has a memory. For famous chef Rick Martínez, those memories often come from his time in Mexico, where he traveled through the country's 32 states stepping into kitchens, houses, and markets learning from locals how to make true, authentic Mexican food. For Morning Edition, Martinez invited Rachel Martin into his kitchen, where they cooked Salsa de Chipotle and Chile de Árbol together as they spoke about reclaiming identity and heritage through food.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy