Some say you should avoid talking about politics with family around the holidays. Those people have never been around a group of Latinos debating whether the singular word for tamales is "tamal" or ...

It’s called the chepil tamal, made with a key ingredient in Oaxacan cooking, the chepil, an herb with tiny leaves that comes from a legume that can grow more than six feet tall. It has a taste that ...

The tamal-making magic continues at La Costa Mexican Food! Despite rising costs, this family business keeps tradition alive with grandma's recipe. TUCSON, Ariz. (KGUN) — With Christmas around the ...

One of the most common dishes in Latin American gastronomy is a dough filled with various ingredients and wrapped in leaves, usually banana or plantain leaves. But what you call that dish depends on ...

There are dozens of dishes called ‘tamales’ with nothing in common except that they are folded in a wrapping, usually corn husks or banana leaves, before cooking. This particular formula, in which ...

Reporting from Bogotá — Tamales in Los Angeles are typically of the Mexican variety, and a single one doesn’t go very far. Best to order two, possibly three, for a full meal. In Colombia, you could ...

Using tongs, briefly toast the guajillo chiles over an open flame or in a cast-iron skillet until fragrant, about 5 seconds per side. Transfer the chiles to a blender. Add 2 cups of the hot water and ...

About once a year or so I like to check in with Cosme, the modern Mexican spot in Flatiron by Daniela Soto-Innes and Enrique Olvera. The menu changes often, which makes things exciting for folks like ...

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DOWNEY, Calif. (KABC) -- Families gathering together to make tamales is a Christmas tradition. But with prices rising across the board, it's becoming even more expensive to keep that tradition going. ...

Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. This update adds Mercado ...