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 ...

Assembly Bill 1830 will require all corn masa flour to contain a specific amount of folic acid starting January 1.

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 ...

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 ...

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 ...

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 ...

This story is a part of Texas Monthly’s Taco Week, a series dedicated to proving that Texas is the center of the taco universe. Palm-size balls of corn masa sit atop clear cling wrap on a metal ...

Cornmeal Versus Masa: What’s the Difference? Cornmeal is ground corn. That’s it. Masa harina is made from dried corn that has been nixtamalized before being ground. or soaked in an alkalized lime ...