According to James Beard Award winner and NYT bestselling author Rick Martinez, salsa is more than a condiment: It’s a way of life. The former Austinite now calls Mexico home, but he returns to celebrate the release of new book Salsa Daddy, just in time for a hot summer. Across eight chapters, the book highlights all the different types of salsa – smashed, chopped, cooked, blended, and more – concluding with a section on everyday meals to showcase them. Hear from the author in conversation with Texas Monthly restaurant critic and food writer Paula Forbes, and pick up a book so you can study before the Chronicle’s Hot Sauce Festival in September. – Kat McNevins