The Tex-Mexplainer series explores the ingredients, techniques, history, and culture of Mexican food in Texas. Fernando Garza is dressed in a blue-and-white striped button-down shirt, neatly tucked ...

MADISON, Wis. (CBS 58) -- Tortillas are fundamental in Mexican and other Latin American cuisine, but behind that little corn tortilla is a rich history that a tortilla company in Madison has the ...

Getting your Trinity Audio player ready... Lines of corn tortilla chips and tortillas flow with systematic purpose at Raquelitas Tortillas factory in Denver’s River North Art District. Once the chips ...

These homemade tortillas start with a dough made from whole-grain corn masa that is shaped and then cooked like a pancake on a griddle. Homemade salsa makes a great accompaniment. About 1,500 B.C., ...

For thousands of years, the people of what are now Mexico and Central America have been soaking and cooking corn in an alkaline solution, usually water mixed with the mineral quicklime, to make the ...

Nixtamalization is a traditional process in which corn is cooked in an alkaline solution, typically calcium hydroxide, to induce substantial physical and chemical transformations. This treatment not ...

An ancient process has been making a comeback in the kitchens of some of Houston's most innovative restaurants. Bayou City chefs are reintroducing nixtamalization, a centuries-old method once used by ...

A resourceful restaurant employee is one person we have to thank for this delicious dish. | Image by tarheelgarden from Pixabay In the 1940s, Ignacio “Nacho” Anaya was working at Club Victoria in the ...

It's fascinating how a single grain can turn into something so different with a simple process. Hominy and corn share the same origin, but their nutritional profiles have surprising differences due to ...