"Depending on the varietal," Galvan said, "some of them stay on heat for about an hour and a half, some for about an hour." ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...