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 ...

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 ...

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, ...

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 ...