EditorialTortillas de Maíz in New York, April 14, 2023. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialTortillas de Maíz in New York, April 14, 2023. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialTortillas de Maíz in New York, April 14, 2023. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialTortillas de Maíz in New York, April 14, 2023. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialMasa, ground from purple, yellow and blue Mexican corn, at For All Things Good in the Bedford-Stuyvesant neighborhood of Brooklyn on April 8, 2021. (Adam Friedlander/The New York Times)
EditorialMasa, ground from purple, yellow and blue Mexican corn, at For All Things Good in the Bedford-Stuyvesant neighborhood of Brooklyn on April 8, 2021. (Adam Friedlander/The New York Times)
EditorialChef Mohamad Orfali prepares masa for a dish at his restaurant Orfali Bros in Dubai, United Arab Emirates on March 28, 2021. (Anna Nielsen/The New York Times)