Chef Miguel Gomez of Andaz Mayakoba gives us his tips for how to make homemade tortillas when you don't have a masa press lying around the kitchen.

Simply translated, masa — the foundation for every perfect tortilla, tostada, tamale, pozole, arepa and gordita — means dough. It unites North and South America, defying any one cultural identity.

On this week's Farm-to-Fork Friday, KCRA 3's Lisa Gonzales joins their executive chef, Kurt Spataro, to learn how to make a special blue corn quesadilla.

Weeknight Vegetarian Make masa an everyday ingredient with these bean and cheese gorditas Easier to make than tortillas or tamales, they walk the line between appetizer and main course.