Mezcal flight, Monte Alban, Del Maguey Vida, Illegal Joven
$12.00
Patron flight, Silver, Reposado, Anejo
$13.00
Casamigos flight, Silver, Reposado, Anejo
$16.00
1800 flight, Silver, Reposado, Black
$11.00
Blanca flight, Tierras, Sauza Tres Generaciones, Casa Noble
$13.00
Reposado flight, Hussong's, Cabo Wabo, Casa Noble
$14.00
Anejo flight, El Tesoro, Gran Centenario, Casa Noble
$17.00
Ultra Premium flight, Don Julio 1942, El Tesoro Paradiso, Patron Platinum
$35.00
Main
Half Price Margaritas and Sangrias, Half Price Tap Beer and Wines by the Glass
Tamale con Puerco
$4.50
One tamale in steamed corn husk filled with pork, Chihuahua cheese and red molito sauce
Hamburguecitas
All-natural beef chorizo sliders, serrano aioli, pickled red onion, avocado, cotija; served on a house-made guajillo bun.
(each)$4.50
Ceviche del Dia de Camarones
$8.50
Shrimp ceviche of the day
Pastel de Tres Leches
$4.25
Three-milk cake with sweet lime crema
Churros
$4.25
Warm fritter with canela cinnamon and Oaxacan chocolate sauce
Tortilla Chips and Two Salsas
$2.00
Guacamole Picado
$7.50
Mashed avocado with white onion, tomato, chile serrano, cilantro and lime; served with tortilla chips
Tacos
AL Carbon
$2.50
marinated skirt steak, guacamole, lettuce and onions
Vegetales
$2.50
squash, requeson cheese, guacamole and pepitos
Tinga DE Pollo
$2.50
shredded chicken with chipotle crema, guacamole and lettuce
Carnitas
$2.50
roasted pork, cilantro, salsa roja, red onion, guacamole and lettuce
Entremeses
appetizers and small dishes
Ceviche del Dia*
Ceviche of the day market price
Market Price
Guacamole Picado
$9.75
Mashed avocado with white onion, tomato, chile serrano, cilantro, and lime; served with raw vegetables and tortilla chips
Jalapeno Relleno de Chorizo con queso Chihuahua
$9.50
Roasted jalapeno pepper stuffed with chorizo, apples and Chihuahua cheese; served with guajillo and black bean purée
Quesadilla con Camarones
$12.00
House-made flour tortilla quesadilla with Chihuahua cheese, shrimp and rajas; served with poblano crema
Mejillones con Cerveza y Chipotle al Mojo de Ajo
$14.00
East Coast mussels sautéed in sauce of chipotle en adobo, Dos Equis amber and roasted garlic; served with toasted telera bread
Arroz Negro con Calamares en Salsa Verde
$12.00
Black rice with calamari and salsa verde
Sopa de Tortilla con Pollo
$9.50
Tortilla soup with avocado, chile pasilla, shredded chicken and Chihuahua cheese; served with with lime and fried tortilla strips
Ensaladas
salads
Ensalada de Corazones de Palmitos
$9.75
Hearts of palm, local cherry tomatoes, red onion and avocado with mixed baby lettuces dressed with cilantro-lime vinaigrette
Ensalada con Salmon a la Parilla*
$17.00
Grilled 6oz salmon fillet over grilled romaine hearts, fresno chiles, grilled corn, radish, local cherry tomatoes and guajillo vinaigrette
Ensalada con Pollo a la Parilla
$14.50
Grilled chicken breast marinated in tequila and salsa verde; served over chopped romaine and baby lettuces, fresno chiles, radish, chile de arbol, cotija cheese and agave vinaigrette
Ensalada Salpicon
$15.50
Braised beef short rib, romaine hearts, local cherry tomatoes, avocado, red onion, crispy tortilla strips and queso fresco; dressed with toasted cumin vinaigrette
Tacos con Arroz y Frijoles
$17; Three tacos with rice and black beans, choice of:
Al Carbon
marinated skirt steak, lettuce, guacamole and onions
roasted pork, cilantro, onion, guacamole and salsa roja
Platillos Fuertes
entrées
Enchiladas de Carne
$18.50
Two traditional light corn tortillas with shredded braised beef, lettuce, tomato, onion and salsa verde; topped with cotija and crema
Enchiladas con Hongos
$18.50
Two traditional light corn tortillas with sautéed mushrooms, swiss chard, caramelized onions, Chihuahua cheese, shredded romaine, pico de gallo and avocado; topped with cotija and crema
Puerco Veracruzano
$24.00
Marinated pork shoulder steamed in banana leaf; served with broiled pineapple, black bean purée, pickled red onions and warm corn tortillas
Tamales con Puerco
$17.50
Two tamales steamed in corn husks filled with pork, Chihuahua cheese and red molito sauce; served with cilantro-lime rice and frijoles negros
Tamal con Pollo
$17.50
Grilled chicken tamale steamed in a banana leaf with swiss chard, Chihuahua cheese and red molito sauce; served with cilantro-lime rice and frijoles negros
Pollito al Campestre
$21.00
All-natural grilled chicken breast marinated in jalapeno chiles, onion and garlic; served with cilantro-lime rice, wild mushrooms, sautéed onions, roasted poblano peppers and poblano crema
Carne Asada a la Parilla*
$29.00
Grilled hanger steak; served with crispy tortilla strips and black chile oil over Mexican rice
Filete al Chipotle con Queso Chihuahua y Cebollitas Verdes*
$33.00
Grilled beef tenderloin marinated with Chipotle salsa and finished with melted Chihuahua cheese; served with grilled green onions and sweet corn tamale
Sea Bass con Salsa Huichol y Ensalada de Arroz
$31.00
Grilled sea bass with Salsa Huichol butter; cilantro-lime rice salad with pico de gallo, romaine and sliced avocado
Camarones con Calabasa a la Parilla
$26.00
Sauteed Gulf shrimp with tomatillo, grilled zucchini, cilantro-lime rice, grilled corn and guajillo salsa
Para Acompanar
side dishes
Frijoles Negros
$5.00
Black beans with epazote and queso fresco
Arroz Mexicano
$5.00
Rice flavored with tomato, guajillo chiles, carrots and peas
Arroz Blanco
$5.00
White rice with cilantro and lime
Plantains
$5.00
Sauteed plantains with crema anejo and chive
Elote a la Parilla
$5.00
Grilled corn with mayonnaise, cotija and tajin
Tamal de Elote
$5.00
Sweet corn tamal with crema and corn salsa
Postres
desserts
Torta de Chocolate de Chile Ancho
$7.00
Ancho chile chocolate torte with strawberry hibiscus ice cream
Tarta de Fruta de la Pasion de Lima
$7.00
Key lime passion fruit tart with orange requeson mousse
Flan de Coco
$7.00
Coconut caramel flan with toasted coconut
Churros
$7.00
Warm fritters with canela cinnamon sugar and Oaxacan chocolate sauce
Pastel de Tres Leches
$7.00
Three-milk cake with sweet lime crema
Helados y Sorbete
$7.00
Ice cream or sorbet; served with Mexican cookies
Glosario
glossary
Ancho Chile
A dried poblano chile, it is the most commonly used chile in Mexican cuisine
Chihuahua Cheese
A white cow's milk cheese with excellent melting qualities. It is also known as Asadero or Oaxaca cheese
Chipotle Chile
A smoked then dried jalapeño with a characteristically smoky-sweet flavor
Chile de Arbol
Spanish for "tree" chile, a small but potent Mexican chile pepper
Cotija
An aged white Mexican cheese with a salty flavor
Crema
A creamy accompaniment similar to Crème Fraiche
Epazote
A pungent herb with a piney aroma
Guajillo
A dried chile with bright, lively flavor and medium to high heat
Masa
The traditional dough used for corn tortillas, it is made from dried corn kernels that are cooked in lime water, then soaked overnight before being ground into dough
Mescal/Mezcal
Called the "Nectar of the Gods" by Cortez, it is a liquor made from the fermentation and distillation of the pulp of the Agave plant. It differs from tequila in that it is not made from the Blue Agave and is often sold with an agave worm in the bottle
Panela Cheese
A white, salty Spanish cheese
Pasilla Chile
A dark brown dried chile with deep flavors and medium to high heat
Piquin Chile
A very small chile with a fiery red color and heat that dissipates quickly in the mouth
Poblano Chile
A large green chile with rich, complex, earthy flavors and medium heat
Queso Fresco
A fresh, white, slightly salty cheese similar to Farmer cheese
Salsa Huichol
Traditional Mexican hot sauce made from chile piquin, cayenne, arbol chiles, garlic, tomato and vinegar
Serrano Chile
A small green or red chile with medium to high heat, it is commonly used in fresh salsa
Sopa
The Spanish word for soup
Margaritas
Masa Margarita
$10.00
1800 Reposado tequila, Gran Gala orange liqueur and fresh lime juice
Margarita Tradicional
$10.00
Cabrito Silver 100% Agave tequila, Damiana liqueur, agave nectar and fresh lime juice
Margarita de Diabolita
$10.00
Habanero-infused Cabrito Silver tequila, Licor 43, ginger, fresh lime, blood orange, passion fruit and pomegranate juice
Prickly Pear Margarita
$10.00
Cabrito Silver 100% Agave tequila, organic prickly pear liqueur and fresh lime juice
Baby Amarone, Pasqua "Le Soraie," Valpolicella, Italy 2006
Bottle$65.00
Sangiovese, Tenuto di Ghizzano "Veneroso," Tuscany, Italy 2008
Bottle$78.00
Barbaresco, Produttori Rio Sordo, Italy 2004
Bottle$120.00
Rioja, "Ergo," Martin Codax, Spain 2011
Bottle$38.00
Rioja Blend, Locations E-2, Spain NV
Glass$12.00
Bottle$48.00
Rioja, Dominio Heredia, Spain 2011
Bottle$50.00
Bordeaux-style red, De Toren, Fusion "V," Stellenbosch, South Africa 2006
Bottle$105.00
Chateauneuf-du-Pape, Beaucastel, France 2009
Bottle$165.00
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions
Margaritas
Masa Margarita
$10.00
1800 Reposado tequila, Gran Gala orange liqueur and fresh lime juice
Margarita Tradicional
$10.00
Cabrito Silver 100% Agave tequila, Damiana liqueur, agave nectar and fresh lime juice
Margarita de Diabolita
$10.00
Habanero-infused Cabrito Silver tequila, Licor 43, ginger, fresh lime, blood orange, passion fruit and pomegranate juice
Prickly Pear Margarita
$10.00
Cabrito Silver 100% Agave tequila, organic prickly pear liqueur and fresh lime juice
Baby Amarone, Pasqua "Le Soraie," Valpolicella, Italy 2006
Bottle$65.00
Sangiovese, Tenuto di Ghizzano "Veneroso," Tuscany, Italy 2008
Bottle$78.00
Barbaresco, Produttori Rio Sordo, Italy 2004
Bottle$120.00
Rioja, "Ergo," Martin Codax, Spain 2011
Bottle$38.00
Rioja Blend, Locations E-2, Spain NV
Glass$12.00
Bottle$48.00
Rioja, Dominio Heredia, Spain 2011
Bottle$50.00
Bordeaux-style red, De Toren, Fusion "V," Stellenbosch, South Africa 2006
Bottle$105.00
Chateauneuf-du-Pape, Beaucastel, France 2009
Bottle$165.00
Entremeses
appetizers and small dishes
Ceviche del Dia*
Ceviche of the day
Market Price
Guacamole Picado
$9.75
Mashed avocado with white onion, tomato, chile serrano, cilantro and lime; served with raw vegetables and tortilla chips
Quesadilla con Camarones
$12.00
House-made flour tortilla with Chihuahua cheese, shrimp, rajas and poblano crema
Mejillones con Cerveza y Chipotle al Mojo de Ajo
$14.00
East Coast mussels sautéed in sauce of chipotle en adobo, Dos Equis amber and roasted garlic; served with toasted telera bread
Sopa de Tortilla con Pollo
$9.50
Tortilla soup with chicken, avocado, chile pasilla and Chihuahua cheese; served with lime and fried tortilla strips
Ensaladas
salads
Ensalada con Salmon a la Parilla*
$15.50
Grilled 4oz salmon fillet over grilled romaine hearts, fresno chiles, grilled corn, radish, local cherry tomatoes and guajillo vinaigrette
Ensalada de Corazones de Palmitos
$9.50
Hearts of palm, local cherry tomatoes, red onion and avocado salad with mixed baby lettuces dressed with cilantro-lime vinaigrette
Ensalada con Pollo a la Parilla
$13.50
Grilled chicken breast marinated in tequila and salsa verde; served over chopped romaine and baby lettuces, fresno chiles, radish, chile de arbol, cotija cheese and agave vinaigrette
Ensalada Salpicon
$14.00
Braised beef short rib, romaine hearts, local cherry tomato, avocado, red onion, crispy tortilla strips and queso fresco; dressed in a toasted-cumin vinaigrette
Tacos con Arroz y Frijoles
$14.50. Two tacos with rice and black beans, choice of:
Al Carbon
marinated skirt steak, lettuce, guacamole and onions
roasted pork, cilantro, onion, guacamole and salsa roja
Para Acompanar
side dishes
Frijoles Negros
$5.00
Black beans with epazote and queso fresco
Tamal de Elote
$5.00
Sweet corn tamale; topped with crema and grilled corn salsa
Plantains
$5.00
Fried plantains; topped with crema anejo and chives
Arroz Mexicano
$5.00
Rice flavored with tomato, guajillo chiles, carrots and peas
Arroz Blanco
$5.00
White rice with cilantro and lime
Elote a la parilla
$5.00
Grilled corn with mayonnaise, cotija and Tajin
Tortas
sandwiches
Torta Carnitas
$12.00
Roast pork sandwich with cilantro, avocado, onion, lime and pickled peppers
Hamburguecitas
$12.00
Two all-natural beef chorizo sliders; served on a guajillo bun with jalapenoserrano aioli, pickled red onions, avocado and cotija cheese
Torta con Pollo
$10.00
Grilled chicken breast marinated in barbacoa salsa; served with cucumber, pickled jalapenos, pickled red onion, cilantro and tomato
Platillos Ligeros
lighter plates
Enchiladas con Hongos
$14.50
Two traditional light corn tortillas with sautéed mushrooms, swiss chard, caramelized onions, black beans, Chihuahua cheese, shredded romaine, pico de gallo and avocado; topped with cotija and crema
Enchiladas de Carne
$14.50
Two traditional corn tortillas with shredded braised beef, lettuce, tomato, onion and salsa verde; topped with cotija and crema
Camarones al Mojo de Ajo
$17.00
Sautéed gulf shrimp with toasted garlic, chipotle meca salsa and lime; served with cilantro-lime rice and avocado
Tamales con Puerco
$15.50
Two tamales steamed in corn husks filled with pork, Chihuahua cheese and red molito sauce; served with cilantro-lime rice and frijoles negros
Chilaquiles con Salsa Verde*
$12.50
Two fried eggs your way; served with tortilla strips and spinach simmered in salsa verde, onions and queso fresco
Postres
desserts
Torta de Chocolate de Chile Ancho
$7.00
Ancho chile chocolate torte with strawberry hibiscus ice cream
Tarta de Fruta de la Pasion de Lima
$7.00
Key lime passion fruit tart with orange requeson mousse
Flan de Coco
$7.00
Coconut caramel flan with toasted coconut
Churros
$7.00
Warm fritters with canela cinnamon sugar and Oaxacan chocolate sauce
Pastel de Tres Leches
$7.00
Three-milk cake with sweet lime crema
Helados y Sorbete
$7.00
Ice cream or sorbet; served with Mexican cookies
Glosario
glossary
Ancho Chile
A dried poblano chile, it is the most commonly used chile in Mexican cuisine
Chihuahua Cheese
A white cow's milk cheese with excellent melting qualities. It is also known as Asadero or Oaxaca cheese.
Chipotle Chile
A smoked then dried jalapeño with a characteristically smoky-sweet flavor
Chile de Arbol
Spanish for "tree" chile, a small but potent Mexican chile pepper
Cotija
An aged white Mexican cheese with a salty flavor
Crema
A creamy accompaniment similar to Crème Fraiche
Epazote
A pungent herb with a piney aroma
Guajillo
A dried chile with bright, lively flavor and medium to high heat
Masa
The traditional dough used for corn tortillas, it is made from dried corn kernels that are cooked in lime water, then soaked overnight before being ground into dough.
Mescal/Mezcal
Called the "Nectar of the Gods" by Cortez, it is a liquor made from the fermentation and distillation of the pulp of the Agave plant. It differs from tequila in that it is not made from the Blue Agave and is often sold with an agave worm in the bottle
Panela Cheese
A white, salty Spanish cheese
Pasilla Chile
A dark brown dried chile with deep flavors and medium to high heat
Piquin Chile
A very small chile with a fiery red color and heat that dissipates quickly in the mouth
Poblano Chile
A large green chile with rich, complex, earthy flavors and medium heat
Queso Fresco
A fresh, white, slightly salty cheese similar to Farmer cheese
Salsa Huichol
Traditional Mexican hot sauce made from chile piquin, cayenne, arbol chiles, garlic, tomato and vinegar
Serrano Chile
A small green or red chile with medium to high heat, it is commonly used in fresh salsa
Sopa
The Spanish word for soup
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions
Although they are quickly becoming anomalies through urban spread and development, it is in these rural areas that ancient customs are still practiced day-to-day where locals prepare food much like their ancestors did, and traditions have yet to be replaced by modern convenience.
Well known for their Italian restaurants, D'Amico & Partner's passion for food extends to all cultures. A food pilgrimage to a Mexican restaurant in East Los Angeles, home to some of the most authentic Mexican fare found in the country, set off a year-long quest of research and immersion to discover the secrets of the cuisine. It was through reading stacks of books, making multiple trips to the Mexican cities of Oaxaca, Baja and Mexico City, and then to New York, Chicago, and Los Angeles, and applying the native knowledge of Head Chef Saul Chavez that the concept for Masa slowly emerged. Wanting to share their profound respect of the food and recognizing the potential to educate consumers about the rich cultures of Mexico, Masa is a contemporary homage to the tradition of Mexican cuisine. After months of development and inspiration drawn from the successful food programs of other celebrated contemporary Mexican restaurants, especially Aguila Y Sol, Izote, Refugio de Fonda, and Casa Oaxaca in Mexico, and Salpicon and Frontera Grill in Chicago, Executive Chef, Jay Sparks, Head Chef, Saul Chavez, have created a menu of cosmopolitan food with regional authenticity.
As rich and enticing as the menu is, D'Amico & Partner's painstaking attention to detail and commitment to offering exciting dining experiences is not lost on the restaurant interior. Featuring the rich colors and textures of Mexico and presented with metropolitan sophistication, the atmosphere is cool enough to appeal to the discriminating tastes of a downtown clientele. Masa is an exciting addition to D'Amico & Partner's highly celebrated repertoire.
After months of anticipation, D'Amico & Partner's is proud to share their version of contemporary Mexican cuisine. It is located in the Target Plaza in downtown Minneapolis.