Masa - Woburn
348A Cambridge Road
Woburn, MA 01801
781-938-8886
After introducing Boston to his unique brand of innovative Southwestern cuisine chef-owner Philip Aviles has partnered with his longtime general manager Mohamad El Zein to bring his signature flavor and style to the ‘burbs with the 2009 opening of Masa Southwest Bar & Grill in Woburn. A welcome addition to the neighborhood, the restaurant, just like its South End sister, offers a menu of contemporary cuisine, joining the flavors and cooking styles of the Southwest with local New England ingredients.
Diners can settle in the warm and inviting dining room, with its Spain-inspired mahogany accents and rustic handmade light fixtures, or perch at the bar for tapas and cocktails from the full bar which boasts one of the largest selections of tequilas around. With an award-winning wine list and inventive cocktails (like the infamous Masarita or the smoked jalapeno margarita), the Woburn outpost is bound to become a neighborhood nightlife destination.
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churros
at Masa - Woburn
Cinnamon dusted Mexican churros served with dulce de leche cream
- Achiote
- 1. noun The rust-colored, smoky-flavored seed of the annatto tree.
- 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.
- Brandade
- 1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Cannelloni
- 1. noun Large, stuffed pasta tubes baked in sauce.
- Carpaccio
- 1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
- Champ
- 1. noun An Irish favorite of mashed potatoes, green onions and butter.
- Chanterelle
- 1. noun A wild and nutty mushroom with a trumpet-shaped head.
- Chantilly
- 1. noun Prepared or served with whipped cream.
- Charcuterie
- 1. noun The French term for delicatessen-style items.
- Chimichurri
- 1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
- Chipotle chile
- 1. noun Dried, smoked, cocoa-colored Jalapeño.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- Confit
- 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
- En croute
- 1. noun A food that is wrapped in pastry and baked.
- Escabeche
- 1. noun A Spanish dish of poached or fried fish covered with a spicy marinade.
- Galette
- 1. noun A round, flat cake or tart.
- Guajillo
- 1. noun A shiny red, very hot chile.
- Hollandaise
- 1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Lardons
- 1. noun Diced bacon that is blanched and fried.
- Masa
- 1. noun Corn tortilla dough.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Mirepoix
- 1. noun A combination of diced carrots, onions, celery and herbs cooked in butter; used to flavor a wide range of dishes.
- Panna cotta
- 1. noun Italian egg custard.
- Pâté
- 1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
- Pâte
- 1. noun French for dough, paste or batter.
- Pepitas
- 1. noun Edible pumpkin seeds.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Poussin
- 1. noun A small, young chicken.
- Prix fixe
- 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Ragu
- 1. noun Tomato and meat sauce from Bologna.
- Ratatouille
- 1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- 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.
- Soubise
- 1. noun The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
- 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.
- Tuile
- 1. noun A thin, crisp, French cookie.
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