Masa Assassin
Thursday, April 22, 2010

Chef Benito Molina Interview - Baja California's True Pioneer

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Benito Molina Photo by Iker Muris http://www.ikermuris.com/#/inicio Chefs Solange Muris and Benito Molina photo by Iker Muris http://www.i...
13 comments:
Saturday, April 10, 2010

A Quick Day Trip In Tijuana

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I'm out of state for the week but before I left I made sure I spent a few hours in Tijuana. Here is a little picture post. Cabeza Tacos...
4 comments:
Saturday, April 3, 2010

El Agave Gastro Bar - Mezcal for the Soul

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Since first reporting about Ensenadas El Agave Gastro Bar back in October I've been anticipating expanding my knowledge in the world of...
5 comments:
Wednesday, March 24, 2010

Tijuana Nightlife

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I ran across ran across a video by Kathleen Kilpatrick I thought Id share. The video describes the changes in Tijuana Nightlife specifically...
11 comments:
Saturday, March 20, 2010

El Sarmiento Restaurant Ensenada - Coastal Excellence in Baja

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During my ride home back to San Diego from Ensenada this past weekend, I just had to smile. After spending the last few days in Ensenada, I ...
10 comments:
Thursday, February 25, 2010

Chile Rellenos - Dried Stuffed Ancho Chiles with Plantains and Cream

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One of Mexicos most best-known dishes Chile Rellenos (stuffed chiles) is often prepared with fresh poblanos fried in light batter and heated...
18 comments:
Thursday, February 11, 2010

Restaurante UNO Tijuana - Showcasing Baja California's Talented Young Chefs

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********Closed********* This talented Chef is now at Corazon De Tierra in Valle de Guadalupe, Ensenada http://www.corazondetierra.com...
5 comments:
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About Masa

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Masa Assassin
San Diego, CA, United States


Masa (MAH-sah) Spanish for “dough,” Masa is the traditional dough used to make corn tortillas. Follow me on my Culinary Excursions in Baja California Mexico and beyond. We will also take you in our Kitchen and showcase Regional Mexican Cuisine and occasional Cuban Cuisine. Provecho!
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