Search results for
magazine 2008 04 corn tortillas
Filter Results
Sort By:
Articles
(123)
Cooking
Both plain and in a quesadilla, one supermarket brand was a crowd-favorite.
Sam Stone
Where to eat
San Diego’s Las Cuatro Milpas puts flour tortillas in a whole new light.
Amiel Stanek
Culture
Rejoice! The tortilla boom is upon us.
Aliza Abarbanel
Restaurants
At their Minneapolis restaurant Oro by Nixta, Kate and Gustavo Romero spotlight diverse corn varieties through vibrant Mexican dishes.
Joseph Hernandez
Restaurants
Colored masa designs are going viral on social media, but they aren’t just pretty to look at: During the Spanish conquest in Mexico, the tortillas represented a critical Indigenous tradition.
Andrea Aliseda
Cooking
Buying corn tortillas is tough. Here's everything to look for to ensure your tacos end up with the best ones possible.
Alex Delany
Cooking
There are things you need to know about warming corn tortillas. Like not to use the microwave.
Alex Delany
Cooking
A recipe for the best flour tortillas of your life.
Andrew Knowlton
Cooking
Your enchiladas are only as good as the tortillas you use to make 'em.
Rick Martinez
techniques
There's nothing like fresh, warm tortillas—unless they're dry and crackly. Here's how to fix 'em.
Rick Martinez
Restaurants
Pastry chefs are going all in on maize.
Sam Stone
Cooking
High-quality tortillas make all the difference.
Adam Rapoport
Restaurants
You’re gonna want to go ahead and double your order at this cult Los Angeles taqueria.
Aliza Abarbanel
Culture
Texans know: These chewy, buttery beauties are a state treasure. But where did they come from?
Alex Beggs
techniques
techniques
Easy as 1, 2, 3
Bon Appétit
Cooking
We tried 9 different tortilla chip brands, so you’ll never have to wonder again.
Ashley Mason
Cooking
Adam Rapoport has lots to say about corn, so you better not ask him to cook it in February.
Adam Rapoport
Cooking
We optimized this recipe as a savory, unapologetically moist stuffing for soaking up all your Thanksgiving sins.
Alex Beggs
Culture
3D printing is making its mark on Mexican foood. Plus, a man found a winning lotto ticket in a cookie jar, why you won't have to smuggle Italian salumi into the U.S. anymore, and more in our daily roundup of food news.
Danielle Walsh
Cooking
The cornbread base is oomphed up with corn nut magic dust for an extra hit of funky corn flavor.
Alex Beggs
Culture
Chef Alex Stupak had his tortilla warmers custom-made by Martin Kastner of Crucial Detail...
Christine Muhlke
Cooking
Emily Fleischaker
Culture
We gave you a sneak peek of Roberto Santibanez's new cookbook, Truly Mexican. You voted for your favorite photo, and now we'll reveal the winning recipe...chilaquiles!
Julia Bainbridge