Tamalada, a lithograph by Chicana artist Carmen Lomas Garza, is in the collection of the Smithsonian. Looks sorta like your family, right, primo? [Mas…]
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A good taco starts with a good tortilla. Chef Maria Mazon of Tucson’s Boca Tacos y Tequila explains.
From Milpa to Mesa highlights the process of transforming heirloom corn from tiny farms across Mexico into tortillas.
Helpful glossary from video creators The Perennial Plate: [Mas…]
We bet this looks familiar! Yamelith made tamales with her mom over the Thanksgiving weekend and shared her experience in this student video, uploaded by the Charles W. Harris School in Phoenix, AZ.
As our esteemed Associate Naranjero Gustavo ¡Ask a Mexican! Arellano has pointed out over and over, the taco is American as apple pie.
That’s why we weren’t surprised when we read reports of a marvelous new American “taco” creation, the grilled-cheese taco.
Although we think the so-called Elite Daily’s headline asserting that “You’ll Never Need a Tortilla Again” betrays the bleak gustatory horizons of an editor who has never eaten a proper tortilla (see videos below), we are thankful she included a link to the original recipe.
Originator FoodInMyBeard blog (original recipes and mashups by Dan Whalen) lays out the rationale: [Mas…]
Gastronomy students at the Tabasco campus of the Autonomous University of Guadalajara broke a Guinness world record Saturday with the world’s longest tamal — a tamal wrapped in Yucatan-style banana leaves instead of the corn husks used in other parts of Mexico.
And remember, kids, there is NO SUCH THING AS A “TAMALE:” [Mas…]
