Sobre Masa
Mexican restaurant · Williamsburg
52 Harrison Pl, Brooklyn, NY 11237
23 Postcards
Highlights
Immerse yourself in Bushwick's Sobre Masa, a vibrant tortilleria where heirloom corn meets crafted tacos, all in a stylish, bustling space.
23 Postcards
Immerse yourself in Bushwick's Sobre Masa, a vibrant tortilleria where heirloom corn meets crafted tacos, all in a stylish, bustling space.
"They come from the excellent Sobre Masa Tortilleria, where chef Yara Herrera once worked." - Eater Staff
"Every meal at this Bushwick tortilleria must begin with a basket of chips and guacamole. Chef-owners and husband-and-wife Zack and Diana Wangeman are humble about the only appetizer on the menu, but what a start it is. The chips are freshly fried, made in-house in the same kitchen where you can watch the team nixtamalize, mill and knead heritage Mexican corn into beautiful, soft tortillas. Worthy of their own commercial bottling, vibrant, beautifully spiced salsas like avocado-lime, garlicy tuom, chile de arbol and chile morita also arrive right away, ready to dress anything and everything. The menu is focused on tacos with steak, marinated pork or cauliflower. Other items include enchiladas de mole negro." - Michelin Inspector
"Every meal at this Bushwick tortilleria must begin with a basket of chips and guacamole. Chef-owners and husband-and-wife Zack and Diana Wangeman are humble about the only appetizer on the menu, but what a start it is. The chips are freshly fried, made in-house in the same kitchen where you can watch the team nixtamalize, mill and knead heritage Mexican corn into beautiful, soft tortillas. Worthy of their own commercial bottling, vibrant, beautifully spiced salsas like avocado-lime, garlicy tuom, chile de arbol and chile morita also arrive right away, ready to dress anything and everything. The menu is focused on tacos with steak, marinated pork or cauliflower. Other items include enchiladas de mole negro." - Michelin Inspector
"This Bushwick spot has pulled off a rare hat trick by operating a cafe, a taqueria, and a “micro tortilleria” all under one roof. Its tortillas, made solely from imported heirloom grains, can be purchased from a small retail area at the front of the shop or ordered in taco form from a restaurant and bar in the back." - Eater Staff
"Sobre Masa has shapeshifted more than once since opening in Brooklyn in 2020. The restaurant from Zack Wangeman started as a cafe in Williamsburg with breakfast tacos and some next-level conchas, before relocating to this address in Bushwick, where it operated as a taqueria in the back of a tortilla mill. The menu has grown to include sweet potato ceviche and chicken enchiladas blanketed in red mole. Tortillas are milled and made in-house." - Robert Sietsema
