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 ...

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 ...

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 ...

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 ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Masa in Midtown has long held the title of the country’s most expensive restaurant, a distinction it ...

A new California law will take effect Jan. 1, 2026, requiring most corn masa flour (masa harina) used to make store-bought ...