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The Basics: Masa restaurant information

Masa

439 Tremont Street
Boston, MA 02116
617-338-8884

Masa restaurant information
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You won’t find cacti in the corner or sombreros adorning the walls at Masa. It’s not that kind of place. Chef/owner Philip Aviles has given Boston a sophisticated and elegant take on Latin American-inspired cuisine. The natural tones and Spanish-influenced mahogany accents in Masa’s dining room are lit with hand made light fixtures and beaded sconces.

Masa’s menu joins Southwestern flavor and style with fresh New England ingredients in a way Boston has never seen before. The menu, combined with the carefully selected wine list and award-winning cocktails (try the margaritas) make for a memorable evening that feels like a quick jaunt to Santa Fe.

News and Events at Masa restaurant

Cinco de Masa
Celebrate Cinco de Mayo in the South End as Masa puts its south-of-the-border spin to good use.

Dinnerfest 2013
Get a heaping helping of do-gooding on a Sunday afternoon at Victory ProgramsDinnerfest 2013.

Celebratory Picaditas, Margaritas & Tapas
Celebrate Patriots Day and Marathon Monday and Tax Day in one fell swoop with picaditas, margaritas and tapas at Masa.

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Chefs

at Masa

 

Chef Philip Aviles
Chef-Owner Philip Aviles brings more than a little southwestern flavor to the South End at ...

Chef Jose Cardoza
A native of El Salvador, chef Jose Cardoza was drawn to cooking as a means ...

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Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Celeriac
1. noun More commonly known here as celery root.
Chorizo
1. noun Crumbly, spiced pork sausage.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Deglaze
1. noun To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and heating. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Guajillo
1. noun A shiny red, very hot chile.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Meunière
1. noun Literally "miller's wife" in French, this cooking technique (used primarily for fish) involves a light coating of flour before sauteing in butter or oil.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Quesadilla
1. noun A flour tortilla filled, folded and then either toasted or fried. The filling usually consists of cheese, salsa, meat and refried beans.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Sambal
1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Tamale
1. noun An envelope of masa with a savory or sweet filling, wrapped in a corn husk and steamed.
Tamarind
1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
Tapas
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Terrine
1. noun An earthenware container, or the dish cooked therein.