Click here to read recipes from the book.
Jorge Gaviria talks about his cookbook, “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.
This article was originally published on WBUR.org.
Copyright 2023 NPR. To see more, visit https://www.npr.org.
