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 ...

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 ...

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 ...

For some, a tortilla is a easy convenience. You grab a bag from the store, pop it open, use a tortilla or two as your taco vessel — and that’s it. The focus may be on the taco filling, the garnish, ...

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 ...

It’s a battle cry that you can find emblazoned on shirts and hats and hear from many Mexicans and members of that diaspora — including an ever-expanding throng of chefs, bakers, and restaurateurs.