Hominy
What Is Hominy, Exactly?
The story of nixtamal—and how to buy hominy for pozole.
Instant Pot Vegan Red Pozole
Don't skip the garnishes on this vegan red pozole recipe; you need them for both texture and flavor.
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.…
Our 67 Best Cornmeal Recipes
Looking for cornbread, corn cake, or corn muffin recipes? You've come to the right place.
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.
Masa Harina Is Good for Plenty More Than Making Masa
Enrich breads and biscuits, thicken sauces and drinks, and boost your flour dredges with the power of nixtamalized corn.
How to Make Sopes and Memelas and Pile On the Delicious Toppings
All aboard the masa boat! These griddled snacks have raised rims that act as a raft for your favorite fillings.
How to Make Tlacoyos, My Favorite Mexican Street Food Snack
Stuffed with beans and topped with cactus salad and cheese, these street snacks are absolutely worth making at home.
How to Make Extra-Thick, Extra-Crispy, Extra-Delicious Gorditas
Their name translates to “little fatties,” which is also reason enough to make them.
Make Your Next Party a Tamaliza
Learn how to make tamales that are light, fluffy, and deeply flavorful—then invite some friends over to make them all together.
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.
Where to Buy Fresh Masa (and Masa Harina) in the U.S.
Some of the tortillerias, grocery stores, and restaurants that sell fresh masa across the country.
How to Make Chochoyotes, the Masa Dumplings That Taste Like Clouds of Toasted Corn
These dimpled masa-dough dumplings are wonderful with mole—or added to this herby, smoky soup.
Cedar-Braised Bison
This makes a simple and hearty one-pot meal. The meat becomes fork tender and the stock simmers down to a rich sauce. Leftovers are terrific served over corn cakes.
Pozole Verde Con Hongos
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
39 Polenta Recipes for Creamy (or Crispy) and Delicious Comfort Food
Savory or sweet, creamy or crisp, there are so many extraordinary ways to make polenta.
Save Yourself From Stale Supermarket Tortillas
Use them to make tostadas instead.
How to Make Pozole, Perfectly
An everything-you-need-to-know guide to the classic Mexican stew, complete with a cheater's hominy and a no-fail chile-toasting method.