Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Even if you haven’t eaten straight up nixtamal ...

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 ...

Nico’s Tacos are changing the way we think about tacos, one nixtamal tortilla at a time. Nico’s Tacos, with locations in St. Paul’s St. Anthony Park neighborhood off Como Avenue and in Minneapolis’s ...

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 ...

How is hominy made? Learn the steps to make hominy corn from scratch using corn hominy and the tortilleria nixtamal process. Tortillas and tamales are made from whole kernels of dry grain corn that ...

Benedicta Alejo Vargas kneels on the floor of a conference room in LoDo, plucking pieces of masa from a large, blue-gray mound of the stuff resting on her metate, the stone grinder she’s had since she ...