CASA MASA – Restaurant

Oaxaca is the reference point at Casa Masa, and not decoratively: cheese and other ingredients come in from the state, blue corn tortillas are made on site, and the kitchen builds outward from them. Open with shaved brussels sprouts in arbol chile honey and cotija, or lobster esquites. Then the tacos, whether pork al pastor, carne asada cut from petit filet, blackened grouper or pork belly with chicharrones. Enmoladas arrive under mole negro, tlayudas under imported quesillo, salads dressed in house guajillo caesar. Margaritas and a long tequila list carry the bar. Sarasota holds three, each open eleven to ten.

Cuisine: Restaurant