Tamales and the holiday season go hand in hand, especially here in Texas. And though the corn husk may reign supreme in most homes, the banana leaf variety is coming for that crown. It’s the ongoing ...

Tamales are Mexico's perfect little gift to the culinary world. The scrumptious meat is cooked within a cocoon of masa, enveloped in a corn husk, ready for unwrapping and eating. Wait. You do know you ...

Learn how to reheat tamales so they taste freshly made, even if you just dug them out of your freezer or refrigerator.

L.A.'s tamaleros say this holiday season Is pricier than ever. ICE raids, inflation, and tariffs are also cutting demand.

Tradition. It's a word that gets thrown around quite a bit during the holidays -- honoring them, creating new ones and sharing them with friends and family. Inevitably, many of these traditions center ...

Opening Tamaleria La Madrina. In New York, tamales have long been the back benchers on the easygoing Mexican food front, ...

DO YOU TAKE YOUR TAMALES NEAT? Or do you prefer a ladle or two of salsa, pico de gallo, green chile, or all of the above? As far as cuisine-based questions go, this one isn't all that controversial.

These moist packets of creamy masa are alive with flavor -- and plenty of saucy filling. One ice cream scoop of masa is enough for a large husk. It should be a little less than one-fourth inch thick, ...

Making tamales at home is simpler than it looks. With basic ingredients and a repeatable process, anyone can master them ...