Although the microwave may be the most convenient, it is not always the best way to reheat your tamales. It sucks the moisture out very quickly, which will leave you with dry masa. Never reheat ...

They were the best tamales colados I've had to this day ... and ensures tamales are light and fluffy. You’ll know the masa is ready when a small amount dropped in a glass of water floats ...

Tis the season for tamales. Then again, there’s never a bad time for tamales—here are the best spots to get some in LA.

Simmering meats, seasoned stuffing, and homemade corn masa — tamales represent a true Mesoamerican culinary tradition. Often, corn husks are the preferred vessel for wrapping and steaming ...

Tamales by La Casita makes just two kinds of ... But that's all the restaurant needs to offer: The husk-wrapped masa pockets have been a hit since the tamale joint opened back in the 1970s.

Always masa, usually meat and forever beloved. Tamales are a way of life in San Antonio. Whether it's breakfast, lunch or dinner, tacos are the top go-to food here. But very little in the edible ...

San Antonians wasted no time embracing the iconic Rio Grande Valley chain Delia's Tamales. It racked up its first Best of San Antonio ... than four hours for their masa-wrapped goodies.

Julia Blackbird's, a charming little eatery that stands in northwest Denver but has its heart in New Mexico, makes a red sauce that's as multi-layered, deeply colored and earthy as red-rock country.

The cookbook author shares her tips for gathering family around to make the delicious Mexican dish. Adobe/Jenny Martinez ...

Chef Olivia Lopez knows a thing or two when it comes to tamales and tortillas. She makes them from nixtamalized heirloom corn that she sources directly from several small communities in Mexico.