Tamales are one of the oldest foods prepared and consumed in the Americas, with representations dating back to around 200 B.C. in the Mayan area of Mexico and Guatemala. As such, they are an important ...

The dough that makes up the exterior of tamales is known as masa. This shouldn't be confused with masa harina, which is a kind of corn flour often used in tamales (as well as corn tortillas and more).

Simply translated, masa — the foundation for every perfect tortilla, tostada, tamale, pozole, arepa and gordita — means dough. It unites North and South America, defying any one cultural identity.

Forbes contributors publish independent expert analyses and insights. Claudia Alarcón covers food, drinks and travel in places near and far. Tamales are one of the most iconic foods of Mexico. These ...

Plus, no two corn husks are the same, so you're going to have a mishmash of shapes and sizes no matter what. The important part is to make sure the masa completely encases the filling. It's tempting ...

Across Arizona, tiny Mexican bakeshops are turning out unforgettable tamales that deserve a spot on every food lover’s list.

Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...