A crowded kitchen, masa-covered aprons and the savory smell of spiced meat can only mean one thing — tamale season. With the holidays right around the corner and family traditions in full swing, the ...

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 ...

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 ...

Author Jorge Gaviria considers masa – dough made from stone-ground corn – to be one of the greatest human achievements, up there with taming fire and inventing the wheel. His enthusiasm for the humble ...

Paola Briseño González often uses duck fat for her masa preparada for tamales but switches to shortening for vegetarian guests. Whether you grind your own homemade fresh masa or you pick some up at a ...

Masa, the priciest restaurant in America, is about to get a bit more expensive, a development that will likely have a larger impact on the people who work there than the well-heeled folks who can ...