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 ...

The best corn tortillas in the Bay Area, and all the myriad geometric shapes and colors of Mexican masa, are in Berkeley.

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 ...

AUSTIN, Texas — Time to pull out the tamaleras, crank up the Christmas tunes and get your hands in some masa. Although many of us eat tamales year-round, December is when the corn husks really fly as ...