The tortilla is an essential part of Mexican and Central American cuisine that can now be found in almost every corner of the world. The versatile flatbread made from corn flour dough or masa harina ...

Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...

If it weren’t for the amazing ingredient called masa harina, we wouldn’t have tortillas, tamales, or lots of other classic ...

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.

Tamales are one of the oldest foods prepared and consumed in the Americas, with representations dating back to around 200 B.C. in the Mayan area of Mexico and Guatemala. As such, they are an important ...

FRIDAY, WE ARE AT CENTRO WITH EXECUTIVE CHEF KURT SPATARO. WE’RE GOING TO MAKE SOMETHING SO TASTY. IT’S A BLUE CORN TORTILLA QUESADILLA, BUT YOU MAKE THESE CORN TORTILLAS. HOMEMADE, RIGHT? SHOW US HOW ...

Gusto Bread owner Arturo Enciso is redefining Mexican pastries from a bread baker’s point of view. At Gusto, kouign amann is made with masa and concha with sourdough starter in a new-wave moment for ...

In this video, Josh shows you how to make hot pants chili, which made its debut at the 1974 World Championship Chili Cookoff by Allegani Jani Schofield. This beanless chili recipe includes not one but ...

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.