"They’re machine-pressed and have preservatives, and they’ve been sitting in a bodega for three or four days and have become brittle,” she continued. Without the bolstering strength of two tortillas, ...

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 ...

It's perfect for making tortillas, tamales, and sopes. Tortillas are typically seen as a convenience food—they’re a shelf-stable ingredient kept in the pantry to throw together an emergency quesadilla ...

Rick Martínez grew up thinking he didn’t like corn tortillas. While his mother and grandmother would make delicious flour ones from scratch, the corn tortillas they’d buy from the store tasted off, ...