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 ...

Every Christmas, my family makes a pilgrimage to La Superior market's molino, or masa mill, to buy two sacks of masa harina, ...

Masayoshi Takayama, the sushi master whose $1,000-per-couple Masa is the priciest restaurant in town, is eyeing a storied Soho location for a presumably cheaper offshoot. Honmura An, the elegant ...

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 ...

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 ...