Long Lines formed outside Amapola Deli & Market in Downey on Wednesday, with some waiting for hours to purchase fresh masa, the main ingredient for tamales which are a long-beloved holiday tradition.

Chef Claudia Sántiz enhances this otherwise humble dish with masa dumplings and starchy field corn, which helps to flavor and thicken the broth. The soup highlights the grassy flavor of chipilín ...

Even if you've never heard of masa, there's a good chance you've eaten a version of it. The restaurant in West New York may ...

Now, chefs at Flores use La Finca’s masa in a variety of ways: Fresh tortillas are cooked to order, masa is combined with achiote (a flavorful, perfumey, non-spicy paste of annatto seeds ...