Masa
439 Tremont Street
Boston, MA 02116
617-338-8884
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.
Masa's Tapas Deal
By and large, tapas are a pretty tasty and economical way to spend an evening, but the folks at Masa ...
Taste of the Nation 2009
Mark your calendars - on Thursday, April 2nd Share Our Strength hosts its annual hunger-fighting fundraiser, Taste of the Nation.
Taste of the South End 2009
On Tuesday, March 10th taste your way through more than 40 of the South End's best restaurants at one ...
ceviche
at Masa
Smoked mussel and tilapia ceviche cocktail with clamato, lime, cilantro and tequila floater
- Achiote
- 1. noun The rust-colored, smoky-flavored seed of the annatto tree.
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Chayote
- 1. noun An old Aztec favorite - gourd-like fruit with pale green skin and bland white flesh that can be eaten cooked or raw.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- Cipollini
- 1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
- 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.
- 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.
- Escabeche
- 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.
- 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.
- Lardons
- 1. noun Diced bacon that is blanched and fried.
- 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.
- Pepitas
- 1. noun Edible pumpkin seeds.
- 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.
- Queso
- 1. noun Spanish for cheese.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Sambal
- 1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
- Tapas
- 1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
- Terrine
- 1. noun An earthenware container, or the dish cooked therein.
- Tomatillo
- 1. noun A diminutive green relative of the tomato.
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