Hominy was one of my childhood favorites at mealtime. My mom would purchase it already prepared, and I still remember the red ...

Simply translated, masa — the foundation for every perfect tortilla, tostada, tamale, pozole, arepa and gordita — means dough ...

Traditional Mexican food has had an enduring ingredient that's survived hundreds of thousands of years of adaptation, finding ...

Learn how to nixtamalize corn, nixtamalization history, and why this process creates more nutrition for us to absorb. In fall of 2023, when Marissa Ames, former editor-in-chief of MOTHER EARTH ...

Bayou City chefs are reintroducing nixtamalization, a centuries-old method once used by the Aztecs and Mayans, offering a delicious alternative to the mass-produced tortillas commonly found in ...

Traditionally, corn tortillas begin with a process called nixtamalization. This involves soaking and then cooking corn, also known as maize, in an alkaline solution of calcium hydroxide ...

Nixtamalization is the ancient process of cooking corn in a mixture of alkali (like slaked lime or wood ash) and water. When fresh masa is dehydrated and ground into a fine flour, it's called masa ...