One of those farmers, Juan Velasco Meza, explains how four different types of heirloom corn are grown in the rich, red-hued ...

In November, Antony Nassif, the chef-owner of the Lebanese East Village counter-service spot, launched a brunch menu with the ...

I learned how to make tortillas when I was a prep cook at a restaurant. We nixtamalized dried corn before grinding it, then I ...

Use precise geolocation data and actively scan device characteristics for identification. This is done to store and access ...

With the retrospective winding down, the Current caught up with Briseño to discuss his thoughts on 50 years of his artistic ...

The tortillas at Comal are made of masa flour. Masa is a dough that is made from corn but is distinct from cornflour. The maize undergoes a process called nixtamalization, that involves cooking ...

and a mill for making fresh ‘nixtamalised’ masa dough to order with Mexican heirloom corn. Parrilla’s menu is split into ‘bites’, ‘tacos’ and ‘grill’, and is 90% Mexican with ...

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 ...

Recently, it was named one of LA's most exciting new restaurants by the website Eater. Masa is ground corn dough, the basis of corn tortillas and tamales. It's treated with an alkaline agent like ...

A heavy duty stone grinder breaks down corn kernels. "We sell a lot of masa. People can come buy their masa by the pound," explained Bonilla. The tortilla maker runs pretty much all day.

The 2025 James Beard Award nominations are in and Las Vegas has five semifinalists. They include both a chef and a sommelier ...

“Masa will be a defining ingredient in 2025.” Masa, a dough made from ground corn — typically used in tortillas, tamales and tostadas — is the foundation of many traditional dishes in Mexican and ...