It's been a few years since I nixtamalizated the last time with the help of my Chilean friend. Now I'm on my own and due to several contradicting information on
I want to make mass marina from scratch but I couldn't find a DIY recipe on it. Is it possible to make mass harina from scratch at home?
If you cook flatbreads/tortillas they should ideally inflate on the griddle. What might cause tortilla or flat breads to break or crack in places some time duri
The standard method of making sopes (and also huaraches, chalupas*, and gorditas*) can be summed up as: form medium-thick masa patties griddle those on both sid
Do I add sugar? So many people have told me they put sugar in their seasoning and I don't understand why. What does sugar provide to this recipe and how much sh
From watching videos and going to local Mexican restaurant, it seems the tortillas are much thinner than how I am able to get them when I try to make them at ho
I've lived in several midwest states (Minnesota, Wisconsin, and Michigan), and while the midwest isn't known for spicy food, in these states I've always ordered
When I get tacos from a taco truck or the more authentic Mexican restaurants here, the soft corn taco shells often have a somewhat oily texture and are a darker