Masa Shapes and Recipes

Masa Shapes: Huarache

Once upon a time, I routinely struggled to summon enough effort to put a meal together on Monday evenings. Most often, I'd simply get out of work too late to justify a full-blown culinary production. This would inevitably lead to some combination of dry corn flakes, scrambled eggs and/or...

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Masa Shapes: Pozole

I don't know about you, but we here at Masienda HQ have been waking up to some mighty chilly days. OK, OK, chilly for Los Angeles! Though winter doesn't officially start for a few more weeks, we're deep in pozole mode right now, nonetheless. Pozole is both a comforting dish and one...

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Masa Shapes: Champurrado

When temperatures drop, we’re more than ready to swap our typical agua fresca (made with heirloom hibiscus of course) for a drink that’s slightly more decadent, warming, and, well, seasonal. Cue the champurrado. Champurrado is enjoyed year-round for breakfast throughout Mexico, specifically Oaxaca, including special occasions like Dia de los...

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Masa Feature : Pozole with Chef Sarah Thompson (Elio & Cosme)

Pozole is a celebratory dish. And while its highest holiday associations may indeed be New Year's Eve, Christmas or Mexican Independence Day--all Winter and Fall holidays to be sure--it nevertheless felt fitting to channel a celebration, in honor of our next guest. Chef Sarah Thompson is a consummate badass. Since...

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