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 ...

What does an $800 sushi box look like? Chef Masayoshi Takayama — the head of three-Michelin-starred Masa, the most expensive restaurant in the country — launched such a box set last month, part of a ...

It’s a battle cry that you can find emblazoned on shirts and hats and hear from many Mexicans and members of that diaspora — including an ever-expanding throng of chefs, bakers, and restaurateurs.

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 ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. This is part of the "Brain Food 2.0: Everything you need to know about..." collection See all ...

This cornerstone of Mexican cuisine infuses so many dishes with depth and verve. The chef Fermín Núñez of Suerte, in Austin, Texas, considers masa, the main ingredient in tortillas, gorditas and more, ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Ryan Sutton is a contributing restaurant critic at the New York Times and the founder of The Lo Times, a ...