Masa, the dough resulting from the process of grinding corn kernels, is an ancient cooking tradition that was common in indigenous Latin American communities, and is still used to today. A new cookbook, Masa: Techniques, Recipes, and Reflections on a Timeless Staple, includes recipes of how to make masa at home, shape the perfect tortillas, but also use the dough in other ways, like masa waffles or shrimp and masa grits. Author and founder of Masienda Jorge Gavirisis with us to talk all things masa.