Tortillas de Maíz in New York, April 14, 2023. The chef Fermín Núñez of Suerte, in Austin, Texas, considers masa, the main ingredient in tortillas, gorditas and more, “the canvas of what Mexican cooking is all about.” Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael, The New York Times)
Masa is rolled into balls before being pressed in New York, April 14, 2023. This cornerstone of Mexican cuisine infuses so many dishes with depth and verve. Food styled by Mariana Velsquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
Balls of masa are pressed between two thin pieces of plastic, like from a zip-top bag, for ease of peeling, in New York, April 14, 2023. This cornerstone of Mexican cuisine infuses so many dishes with depth and verve. Food styled by Mariana Velsquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
Balls of masa are pressed between two thin pieces of plastic, like from a zip-top bag, for ease of peeling, in New York, April 14, 2023. This cornerstone of Mexican cuisine infuses so many dishes with depth and verve. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
Masa after being pressed between two thin pieces of plastic, like from a zip-top bag, for ease of peeling, in New York, April 14, 2023. This cornerstone of Mexican cuisine infuses so many dishes with depth and verve. Food styled by Mariana Velsquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
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Tortillas de Maíz in New York, April 14, 2023. The chef Fermín Núñez of Suerte, in Austin, Texas, considers masa, the main ingredient in tortillas, gorditas and more, “the canvas of what Mexican cooking is all about.” Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael, The New York Times)
