Masa — dough produced from stone-ground corn, transformed into tortillas and tostadas — is a multi-billion dollar industry. The problem is that most masa production relies on environmentally damaging ...

Masienda sparked a masa movement in America while preserving the genetic diversity of one of the world’s most crucial crops. Lesley Téllez is a Mexican American culinary entrepreneur and author whose ...

Rick Martínez grew up thinking he didn’t like corn tortillas. While his mother and grandmother would make delicious flour ones from scratch, the corn tortillas they’d buy from the store tasted off, ...

Jorge Gaviria makes his living importing corn from Mexico. That may seem quixotic, given that the United States is the world capital of corn production, churning out 13.6 billion bushels of it last ...

Rick Bayless remembers the first time Frontera Grill got a delivery of Masienda’s heirloom corn masa as one of the most “dramatic moments in the restaurant.” As soon as his chefs started to make ...

Carlos Salgado is on a mission to reclaim the tortilla. “It’s a working-class ingredient,” says the chef, “and here in the U.S. we haven’t typically assigned a lot of value to it.” The 36-year-old ...

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