It is labeled with the name hominy when it is sold in a can, dried as whole kernels, or coarsely ground for grits. Nixtamal can be ground into masa, an incredibly important component in Mexican ...

Jonathan Macedo, proud owner of Peke’s Pozole, embodies this pathway. A conductor between our past lives and the present, Macedo uses Pozole as a mode of transportation for this journey. The ...

U.S.-inspired creations like queso fundido join forces with adobo-marinated octopus, cochinita pibil sopes, ceviche and pozole blanco (a Mexican stew with hominy, simmered pork, onions and oregano).