Paola Briseño González roasts oyster mushrooms, concentrating their flavor, for a hearty vegetarian tamale filling. Paired with velvety, intensely aromatic, and deeply savory peanut mole, or mole ...

Mushroom tamales have been a longtime staple in central and southern Mexico, but these days, as more people look for plant-based recipes, they have risen in popularity. While you can make these ...

Making your own fluffy, savory tamales with fresh masa and a juicy filling is a fun culinary project with major rewards, especially to feed a hungry crowd. And after you’ve perfected your light-as-air ...

Every December, I look forward to la tamalada, a tamal-making party thrown by a friend whose abuela showed her the ropes as a child. My friend makes masa from scratch with real lard, and the guests ...