Homemade tamales have a reputation for being complicated, time-consuming, and best left to experts or big family gatherings. In reality, that reputation comes from how tamales are traditionally made, ...

Tamales are one of the oldest foods prepared and consumed in the Americas, with representations dating back to around 200 B.C. in the Mayan area of Mexico and Guatemala. As such, they are an important ...

Jorge Gaviria spends a lot of time meditating on corn flour. In his new cookbook, Masa: Techniques, Recipes, and Reflections on a Timeless Staple, he talks to food scientists, academics, corn breeders ...

Gusto Bread owner Arturo Enciso is redefining Mexican pastries from a bread baker’s point of view. At Gusto, kouign amann is made with masa and concha with sourdough starter in a new-wave moment for ...

At Boyle Heights’ Carnitas Uruapan, Eddie de la Torre sells the fresh masa for his brother’s delicious tortillas at Guisados, the taqueria next door. He details what goes into the process of making ...