01
Mole Negro
Twenty ingredients, none of them wrong. A study in depth and earned complexity.
Kitchen III · Mexico
Chef Rick DeLeon
Chef Rick was my mentor, my friend, and in every way that matters, my brother. In the kitchens of Miami I learned from him the things that appear in no textbook: respect for every person in the room, curiosity that outlasts everyone else’s, and the discipline to go deep into one thing until you truly understand it.
“The difference between a good chef and a great chef is fifteen minutes. Chosen deliberately, every day.” Chef Rick DeLeon
Recipes & Reflections
From this kitchen
02
Consommé, the Clearmeat Method
Where patience meets technique. If you can make this, you understand cooking.
03
Salsa, Built by Taste
No recipe — only balance. Heat, acid, salt, smoke, adjusted until it sings.
04
Slow-Braised Short Rib
High heat first, then low and patient. The reward for doing it in order.
Full recipes and step-by-step techniques appear in the book, each paired with a short film you reach by scanning the page. Read about Going Back to Basics →