Typically chefs use masa to make the pliable tortillas we top with just about anything. But it’s made into a panoply of other shapes too, such as steamy tamales, filled sopes, and chochoyotes to name ...

Maíz in Mexican pastry is not an entirely new concept. Think of coricos, a northeastern cookie originating with the Cáhita peoples, made using nixtamal or masa harina and vegetable shortening to get ...

This triangle-shaped Mexican street food snack is stuffed with beans and melty cheese.

I’m sitting on the sidewalk patio of a café in Brooklyn, trying to decide which to dive into first: tetelas, tlacoyo, or tlayudita? Tlayudita wins. The oversize corn-tortilla-ish disk, made from ...

To make fresh homemade masa for tortillas or tamales, you must first prepare nixtamal—dried corn soaked in an alkaline solution. Though this process of nixtamalization may sound intimidating, it's ...

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 ...

I’m not a snob,” says renowned Japanese chef Masayoshi Takayama of his decision to never eat sushi in New York City, unless it comes from his own kitchens. “The thing is my ingredients. I don’t think ...

Originally from Chile, Jonathan Charnay moved to New York in his teens. He jumped into the restaurant industry to pay for college, a path that led him to wine. Earning his sommelier certification, he ...