Hominy
Vegan Mushroom Menudo
Menudo is typically served on weekends (whether that means family reunions, dressed in your Sunday best—or as an ideal hangover cure). The earthiness of the hominy and smoky chiles makes this dish one you’ll crave for weekends to come. Dried snow mushrooms are easy to find online and at many East Asian grocery stores. Their frilly, honeycomb-like texture provides a similar look and bite to the pancita—a.k.a. beef stomach—used in traditional menudo, making this dish accessible to almost anyone. W.…
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Unlocking Nixtamal
Nixtamalization takes something that’s of little nutritional value—maíz, which is harvested when it’s dry—and transforms it into a source of nourishment that has carried generations. It’s how we get masa: the key to tender, pliable tortillas and many, many other essential dishes. But what is the process exactly? And how did it come about?
Welcome to the Golden Age of Masa
Call it third wave masa, if you will: an era of fragrant tortillas, tender tamales, and meticulously sourced heirloom corn. It’s been 100 years in the making.
From Now On, My Pancakes Will Be Masa Pancakes
Earthy sweet, crisp-edged, and with an almost custardy center, chef Alan Delgado’s signature pancakes are familiar, but also something else entirely.
How to Make Tortillas So Delicious They Don’t Even Need Filling
Chef, cookbook author, and culinary anthropologist Fany Gerson is here to show you how the best tortillas are born: from scratch.
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