Making tamales at home is simpler than it looks. With basic ingredients and a repeatable process, anyone can master them ...

Tamales are one of the oldest foods prepared and consumed in the Americas, with representations dating back to around 200 B.C. in the Mayan area of Mexico and Guatemala. As such, they are an important ...

Time to pull out the tamaleras, crank up the Christmas tunes and get your hands in some masa. Although many of us eat tamales all year ‘round, December is when the corn husks really fly as groups of ...

I know the word “masa” means dough, particularly corn dough, but it might as well be short for “miracle,” because the process of producing this staple of Mexican (and other Central and South American) ...

LA is a city that runs on corn tortillas, and the best of them start with quality masa. In 2014, Good Food’s Evan Kleiman spoke to Eddie de la Torre, owner of Carnitas Uruapan in Boyle Heights. The ...

If you think about it, tamales are simply bundles of holiday love. Around this time of the year, scoops of masa filled with savory surprises are swaddled in corn husks or banana leaves and steamed.

Inside the kitchen at Poca Madre, past the hotel pans full of grilled pineapple paddles and ducks confiting in their own fat, chef de cuisine Faiz Ally holds a pinkish-purple ball of ground corn ...

California will require folic acid in store‑bought corn tortillas starting next Thursday. Small bakeries are exempt.

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