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 ...

Typically chefs use masa to make the pliable tortillas we top with just about anything. But it’s made into a panoply of other shapes too, such as steamy tamales, filled sopes, and chochoyotes to name ...

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 ...

A crowded kitchen, masa-covered aprons and the savory smell of spiced meat can only mean one thing — tamale season. With the holidays right around the corner and family traditions in full swing, the ...

It’s a battle cry that you can find emblazoned on shirts and hats and hear from many Mexicans and members of that diaspora — including an ever-expanding throng of chefs, bakers, and restaurateurs.

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Ryan Sutton is a contributing restaurant critic at the New York Times and the founder of The Lo Times, a ...