Dating back to Mesoamerica, nixtamalization (derived from an Aztec phrase) involves boiling field corn with an alkaline ...

Dinners and Diatribes” is a slightly dramatic biweekly column dedicated to the art of facing your foodie fears. For more food ...

Tortillas and tamales might ... need to either nixtamalize your own field corn or buy fresh masa, take heart: Gorditas work beautifully with masa harina, which was made ubiquitous by such ...

Gorditas, whose name translates to “little fat things,” are made from patting out masa dough, splitting the disks, then pan-frying and filling them.

And that is a very good thing, since the foldies, the stuffed tortillas the original Locol ... There’s even a blue corn masa plant-based pupusa stuffed with vegetables from the surrounding ...

Banana leaf ones, savory pudding-like ones, sweet ones...Los Angeles really is the best city in the U.S. for tamal season.

Beef, corn, chili powder; it's a classic. We've tapped into a version that swaps the familiar cornbread topping for a masa harina-based ... Heck, the tortillas aren't even layered in lasagna ...

Fry tortillas ... In a bowl, whisk flour, masa harina, baking powder and salt. 2. In a blender, blend eggs, sweetened condensed milk and corn 15 to 20 sec. 3. Pour corn mixture into dry ...

Flour tortillas are synonymous with Tucson. "It’s the most iconic marker of northern Mexican or Southwestern culture — it’s how you know where you’re from," said Dr. Maribel Alvarez ...

In this holiday special, CapRadio staff joined Insight for a trip down memory lane to share recipes and meals that feel like ...