What's old is new again at places like Xiquita, La Diabla and the city's newest Michelin-starred restaurant, Alma Fonda Fina.

“It’s evolved into more of a large-format fish dish,” says Fox, who’s now cooking down the liquid in the pozole more. “And this time, we’re getting the corn from Tehachapi Grain ...

It also shows up in dishes like grits and pozole -- but in these dishes, corn is referred to as hominy. Why? All hominy is ...

Whole corn that has been nixtamalized is called hominy or posole, while the ground form is called masa. Whether ground or whole, nixtamalized corn “has a taste and aroma like no other food on ...

Pozole verde de pollo is a Mexican soup that ... and homemade tostadas (or store-bought). Rinse the corn kernels (hominy) ...