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The Basics: Masa restaurant information


439 Tremont Street
Boston, MA 02116

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

Eat All the South End Things
A diverse and tasty array of restaurants from the South End (and beyond) will be coming together at the Cyclorama ...

Monkey Business Abounds
From the department of news that’s almost too cute to print, Helping Hands is hosting their annual Monkey Helpers ...

A Mind Blowing Dinner Deal
Masa Boston and Masa Woburn are both offering a three-course prix fixe Sunday and Monday nights for the low price ...


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439 Tremont Street, Boston, MA 02116


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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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.
1. noun Crumbly, spiced pork sausage.
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
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.
1. noun A Spanish dish of poached or fried fish covered with a spicy marinade.
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.
1. noun Mexican for "beans."
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
1. noun Corn tortilla dough.
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.
1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
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.
1. noun An envelope of masa with a savory or sweet filling, wrapped in a corn husk and steamed.
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
1. noun An earthenware container, or the dish cooked therein.
1. noun A diminutive green relative of the tomato.

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