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

Tasting Table talked to chef and cookbook author Rick Martinez, who shared his expert tips for making masa at home for the best, fluffiest tamales. By the way, the correct name in Spanish is tamal ...

The resulting dough, called masa, is the basis for corn tortillas, chips, tamales and other specialty corn foods. Whole corn that has been nixtamalized is called hominy or posole, while the ground ...

Those who were there for President Gerald Ford’s tamale-eating faux pas during an Alamo City campaign stop 49 years ago say no one expected him to reach for the masa-laden dish. Those ...