Sunday brunch is the meal of champions; it’s the meal for weekend warriors and late risers. It’s for those looking to eke out one last pre-work week celebration. And now at Masa, that celebration entails about half a dozen classic deliciosos dishes, and—dare we say it—bottomless sangria and mimosas. (Not to mention full access to their lunch menu.)
With a heavy focus on egg-centric Mexican dishes, main courses range from the staple Huevos Ranchero to Huevos con Carne Asada, whose greatest element is the tender bits of steak that basically pull apart when you look at them. The brunch menu also includes sides like Papas Fritas con Rajas—fried potatoes with roasted poblano peppers and onions—and a carnivore’s dream, Tocino, otherwise known as smoked bacon.
But the crowning glory of Masa’s Sunday lineup? The Crepas con Chorizo y Papas. Not only does it appeal to the eyes, but it also does a number on your tastebuds. It deviates from the rest of its fellow egg dishes with soft crepes on top of black bean sauce, stuffed with chorizo and potatoes, and topped with Chihuahua cheese and pickled red onion and jalapeño. (General Manager Ben D’Amico mentioned that the red onions are pickled with habañeros—a friendly warning for those with a lesser love of spice.)
The man behind this contemporary take on Mexican cuisine is Head Chef Saul Gomez, born and raised in Mexico and a faithful employee of D’Amico & Partners for 15 years. Masa is the only Mexican eatery in the D’Amico portfolio, and emerged in large part due to Gomez. He not only works alongside his brother (who happens to be the restaurant’s kitchen manager), but also incorporates family recipes in a few of Masa’s plates.
While the Twin Cities are home to many incredible Mexican joints, Masa’s territory lies in a bit more elegance than larger-than-life burritos.
“I’ve had multiple people who have come in here, they look around and they see the white tablecloths and the artwork, and they’re like, ‘Oh wait, I’m looking for the real Mexican restaurant, the authentic Mexican restaurant,’” D’Amico said, “because they’re expecting a hole in the wall. It’s hard to get people to know that if you go to Mexico City, you can go to a full service, nice restaurant that’s serving real Mexican food.”
The kitchen’s sophistication extends to the bar, where mixologists are serving up more than your run-of-the-mill rocks-versus-blended margaritas. During brunch, sangria and mimosas are bottomless for only $15. (FYI, the Mango Basil Sangria is a must.)
Masa’s margarita lineup includes (from left to right) the Mezcal, Masa, Cucumber, Prickly Pear and Diabolita Margaritas.
If you can’t make it there Sunday afternoon, drop in that night or during the week for Happy Hour, when all margaritas—really, all of them—are only $5. Sit on the patio and sip on their Cucumber Margarita, made with tequila that’s infused in house with cucumber and mint. If you’re feeling a little more adventurous, give their new Mezcal Margarita a go. Because the agave plant is roasted underground for mezcal, (rather than cooked above ground for tequila), the smoky flavor is far more complex.
If Sunday didn’t just become your favorite day of the week, I’d suggest you try Masa for yourself.
Brunch is served from 11 a.m.-3 p.m. at 1070 Nicollet Ave., Minneapolis. Buen provecho!