The southern portion of the Japanese Alps also stretches into Shizuoka prefecture. Today more than ten percent of the land in ...

This video shows how to make green chile masa for tamales using a simple, beginner-friendly method. The process focuses on ...

Tortillas sold in California are going to have a new ingredient, one that’s intended to help nurture infants. Starting Jan. 1, a new law will take effect requiring most tortillas and corn masa ...

Christina Chavarria had already prepared almost 200 tamales, but she was back at Amapola Market in Southern California early Tuesday morning for more masa. The dough made from ground corn was the best ...

Washington mornings often start with a gray sky and a chill in the air, but some kitchens brighten the day before the sun even tries. Tucked into quiet corners and lively neighborhoods alike, a ...

At Tatemó, James Beard-nominated chef Emmanuel Chavez is spotlighting heirloom maize in a Michelin-starred tasting menu that takes diners to many regions throughout Mexico. Chavez says that “tortillas ...

Simply translated, masa — the foundation for every perfect tortilla, tostada, tamale, pozole, arepa and gordita — means dough. It unites North and South America, defying any one cultural identity.

Federal Boulevard is packed with diverse places to dine, but don’t overlook its markets either — particularly Tortilleria Las Tres Americas. Javier Tapia, a native of Zacatecas, came to Colorado in ...

For 60 Christmas seasons, the Pesqueira family has soaked and ground corn kernels into masa, filled bags with the cornmeal and sold untold thousands of pounds to generations of Tucson families to cook ...