Más Masa offers organic, sustainably produced cuisine

Alongside Más Masas indoor seating there is also a patio for outdoor dining

Alongside Más Masa’s indoor seating there is also a patio for outdoor dining

Rex Collenette, Opinion Editior

A new dining experience has made its way into downtown Fairfax, boasting intense flavors, creativity, and wholesome nourishment.

Patrick Sheehy, owner of Más Masa, has infused elements of his favorite cuisine into the menu.

“I’d say I gathered an inspiration for our dishes from Peru, Mexico, and my favorite Thai food.” Sheehy said.

With a selection of two salads, six entrees, a choice of sides, and three desserts, a broad range of flavors and combinations on the Más Masa menu will keep patrons coming back for more.

Enjoy quick, casual counter service, and sit down to a delicious plate of Al Pastor tacos with a choice of outdoor patio seating, or indoor seating with a close up of the chefs at work.

According to Más Masa’s website “If we do not consider the product to be healthy, we will not serve it. Period.”

While the pricing of the entrees may be a little on the expensive side, ranging anywhere from $9 for a plate of sweet potato quesadillas to $13 for a plate of two tacos, the friendly, inviting staff, and unparalleled flavors of these dishes make the experience well worth the cost.

The well balanced, fresh, and carefully prepared dishes are made in an entirely gluten free kitchen, with high quality ingredients sourced from local California growers.

One of Más Masa’s goals is to support the need for organic, non-GMO, diversified ingredients that are sustainable, healthy, and flavorful.

A corn grinder sits right next to the front door, where Más Masa’s all natural, non-GMO heirloom corn varieties are ground into delicious blue corn tortillas.

These tortillas are the foundation of the menu made with corn sourced from the United States and Mexico.

The staff recreate an ancient Native American process called nixtamalization. Sheehy and his staff are able to draw nutrients out of the corn they use in their meals.

“The Native Americans living by the coast would burn sea shells which would give them an alkaline powder. In Mexico, they would use limestone from the limestone caves.” Sheehy said.

The staff at Sheehy’s restaurant then cook the corn in an alkaline solution similar to one created by the Native Americans.

“I’d say our meals are a mix of traditional and modern cuisine. For example, I wanted to make a vegan tamale, so I talked to my cooks and we came up with a recipe with kale, acorns, squash, bell pepper, and onion. I don’t think you’ll ever find a kale tamale in Mexico, but you’ll find one in Marin County.” Sheehy said.

Más Masa also has an extensive list of wines and beers. Handpicked from local California microbreweries by Will Eoff, they rotate regularly. Wines from local vineyards meet not only exceptional standards of taste, but pricing as well.