In our humble opinion, totopos, aka tortilla chips, are one of the simplest masa recipes to produce with arguably the highest return on investment. They've got all the right stuff--crunch, fat, salt, scoopability. We owe it to ourselves to take 5 minutes to prepare our own, sooner than later. In...
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...
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...
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...
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...
I don't love tamales. There, I said it. Yes, I recognize the irony, and, no, it's not you--or your tamal--it's me. You're both great, really. It's a texture thing. And, as far as texture is concerned, there are two more widely-known (though, to be sure, certainly not the only two) masa genres...
