Ricardo Hernández Arellano and his family have been offering Chiapaneco specialties with an emphasis on seasonal ingredients ...

The resulting dough, called masa, is the basis for corn tortillas, chips, tamales and other specialty corn foods. Whole corn that has been nixtamalized is called hominy or posole, while the ground ...

The masa should feel hydrated and soft and airy ... Fill the bottom of a pot with a steamer basket with water. Place the tamales upright in the basket and cover for about 90 minutes on high ...

Long Lines formed outside Amapola Deli & Market in Downey on Wednesday, with some waiting for hours to purchase fresh masa, the main ingredient for tamales which are a long-beloved holiday tradition.