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How to make the best corn tortillas at home, according to 'Masa' author Jorge Gaviria

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Tetela. (Courtesy of Graydon Herriott)
Tetela. (Courtesy of Graydon Herriott)

Jorge Gaviria talks about his new "Masa: Techniques, Recipes, and Reflections on a Timeless Staple," which tells the history and science behind masa — the corn dough used to create tortillas, tamales, and many other foods — and includes recipes. Gaviria is the founder of Masienda.

Book excerpt: 'Masa'

By Jorge Gaviria

Tetela

Table tortilla masa

Table Tortilla Masa. (Courtesy of Graydon Herriott)
Table tortilla masa. (Courtesy of Graydon Herriott)

Masa harina waffle and white chocolate chip cookie recipes from "Masa"

White chocolate chip cookie. (Courtesy of Graydon Herriott)
White chocolate chip cookie. (Courtesy of Graydon Herriott)

Masa corn dog

Masa corn dogs. (Courtesy of Graydon Herriott)
Masa corn dogs. (Courtesy of Graydon Herriott)

Text copyright © 2022 by Jorge Gaviria. Photographs copyright © 2022 by Graydon Herriott.

This segment aired on November 11, 2022.

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