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 ...

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 ...

I’m not a snob,” says renowned Japanese chef Masayoshi Takayama of his decision to never eat sushi in New York City, unless it comes from his own kitchens. “The thing is my ingredients. I don’t think ...

For some, a tortilla is a easy convenience. You grab a bag from the store, pop it open, use a tortilla or two as your taco vessel — and that’s it. The focus may be on the taco filling, the garnish, ...

Originally from Chile, Jonathan Charnay moved to New York in his teens. He jumped into the restaurant industry to pay for college, a path that led him to wine. Earning his sommelier certification, he ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Masa in Midtown has long held the title of the country’s most expensive restaurant, a distinction it ...