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The Basics: Masa - Woburn restaurant information

Masa - Woburn

348A Cambridge Road
Woburn, MA 01801
781-938-8886

Masa - Woburn restaurant information
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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.

News and Events at Masa - Woburn restaurant

Sonoma Wines & Southwestern Fare
See how some small production Californian wines work with Southwestern fare at Masa Woburn's upcoming wine dinner.

A Smuttynose Oktoberfest at Masa
For the month of October, Masa is melding their southwestern roots with a touch of German fun, and celebrating Oktoberfest.

Monday Night Football Special at Masa
For football fans and lovers of Southwestern fare, Masa Southwest Bar & Grill (the Woburn outpost of the popular South End ...

Jose Cardoza

Chef at Masa - Woburn

Chef Jose Cardoza at Masa - Woburn

A native of El Salvador, chef Jose Cardoza was drawn to cooking as a means to express himself, "I feel like an artist, but I don't know how to paint or make sculptures but I do know how to cook," he says.

With a culinary degree from the Central America Institute of Technology, Cardoza decided to come to the Northeast to finish his education at the Cambridge Culinary School in 2003. He then went on to hone his talent working in a wide range of establishments in the Greater Boston area, including The Palm Restaurant, East Coast Grill and Eastern Standard.

Cardoza brings his own unique interpretation to Masa's innovative Southwestern cuisine and enjoys using different peppers and other flavors to spice up his food. He also loves to put a twist on his favorite old-school dishes, thus creating a new experience for his diners who he feels are becoming more and more open to trying new things - like taking a chance on a new artist.

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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.
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.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
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.
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.
Couscous
1. noun Granular semolina popular in North Africa.
En croute
1. noun A food that is wrapped in pastry and baked.
Galette
1. noun A round, flat cake or tart.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
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.
Jicama
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.
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 Egg-less Italian 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.
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.
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.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ragu
1. noun Tomato and meat sauce from Bologna.
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.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tomatillo
1. noun A diminutive green relative of the tomato.