Untraditionally Traditional:

The Casa Masa Journey

Honoring Oaxacan roots with a modern twist—where every tortilla tells a story

The Magic of Masa: Why Blue Corn Matters

WHY WE USE BLUE CORN

The anthocyanins contributing to the darker color function as antioxidants which have cancer preventative and anti -inflammatory properties. Also the starch in blue corn is more easily digested which is better for blood glucose control. So a better options for people with diabetes. Apart from these health benefits, blue corn just looks so much cooler and I enjoyed making these tacos and using my hand press for the first time!er has done more than refine an old tradition. Guided by an international palate, we fuse unique pickling techniques from around the world to create the most interesting flavors and textures.

nixtimilization and why we’re called “casa masa”

Casa Masa = House of Corn

We’re known for our scratch made blue corn tortillas!

This process known as Nixtamalization softens the corn, imparts calcium and activates the essential amino acids and vitamin b3 found naturally in each kernel. In addition to unlocking nutrition, Nixtamalization creates incomparable flavor and aroma.

our story— casa masa

At Casa Masa, we take pride in being "untraditionally traditional"—honoring the rich heritage of Oaxacan cuisine while adding our own creative twists. Our journey began with a simple idea: to bring the heart of Oaxaca to Sarasota, celebrating the flavors, culture, and warmth that define it.

For us, corn is more than just an ingredient; it’s the foundation of our story. As the House of Corn, we believe every tortilla tells a tale of tradition, craftsmanship, and community. Our signature blue corn tortillas are made from scratch daily using the process of nixtamalization, unlocking rich flavors and essential nutrients. Blue corn doesn’t just taste incredible—it’s packed with antioxidants and is gentler on blood sugar, making it as nourishing as it is beautiful.

We’re committed to authenticity and fresh ingredients in everything we do. From flying in Oaxacan cheese and pasilla de Oaxaca peppers to crafting our mole sauces from scratch—each with up to 40 ingredients and hours of preparation—every detail matters. Our menu blends tradition with creativity, offering dishes that honor Oaxacan roots while embracing fresh, modern flavors.

Casa Masa Bee Ridge, our first location, opened two years ago and quickly became a local favorite for its fast-casual vibe—perfect for families and quick bites. Building on that success, we opened Casa Masa The Landings, offering an elevated dining experience with craft cocktails and refined plates. While just minutes apart, each location has its own unique atmosphere, inviting you to choose your own Casa Masa experience.

Whether you’re here for a quick taco, a craft margarita like our signature “Treat Yo Self” or a leisurely dinner featuring our show-stopping enmoladas de mariscos, we hope you feel right at home. Because at Casa Masa, we believe great food and warm welcomes should always go hand in hand.

Come for the tacos. Stay for the experience.

read all about us!

Article about Casa Masa's second location opening with a smoked duck taco image
Authentic Mexican pizza, tlayudita, topped with fresh Oaxacan quesillo and various ingredients.
Person standing in front of mural with skull design

four sarasota chefs share their story

Plated gourmet dish with meat and scallop at Casa Masa restaurant.
A smoked duck taco on a plate from Casa Masa, featuring blue corn tortilla, napa cabbage, Oaxacan cheese, black garlic crema, and salsa macha.
Gourmet dish featuring sliced salmon on a dark plate with microgreens, sliced watermelon radish, and sauce, placed on a wooden table.
Black plate of blue corn tortilla chips with guacamole, salsa, and creamy dip on wooden table.
Grilled shrimp taco on a blue corn tortilla topped with pickled onions, microgreens, corn, and sauce, served on a black plate.
Two tacos with blue corn tortillas on a black plate. One taco features fried fish, pickled onions, and creamy sauce. The other has grilled chicken, cabbage, diced bell peppers, and microgreens. Lime wedges are on the side.
Margarita in a skull-shaped glass with lime and jalapeño garnish, beside guacamole on a plate.
Mexican street corn salad on black plate with crema, cheese, and chili powder garnish on wooden table.
Gourmet dish with seared scallop, green sauce, meat with garnish on black plate.
Bowl of guacamole with blue corn tortilla chips topped with salt
Pizza topped with ground meat, sunny-side-up eggs, potatoes, onions, greens, and creamy sauce.
Grilled shrimp taco with corn, pickled onions, microgreens on a dark tortilla.
Interior of a restaurant with 'Casa Masa' sign on the wall next to a skull illustration, featuring a wooden table with a black plate containing a gourmet dish topped with fresh greens and assorted garnishes.
Gourmet dish with sautéed corn and grilled shrimp on a black rectangular plate, garnished with cheese and a sauce, with pickled red onions on the side. A pink cocktail with a lime wedge in a skull-shaped glass is in the background.
Restaurant interior with a wooden table featuring a black plate of food, including grilled octopus on a puree and green sauce, with a "CASA MASA" sign on the wall in the background.
A dimly lit bar with shelves of liquor bottles and wine glasses, a black countertop with a metallic skull decoration, and various cocktail equipment.
Pink cocktail in a champagne flute with flower and citrus garnish on bar counter
Cocktails on a bar counter; one martini glass with a sugar rim and lemon slice, one tall glass with black salt rim and lime wedge, skull decor in background.
Skull-shaped container with lemons and limes on a bar counter.
Bag of blue corn
Mexican street corn on platter with creamy sauce and chili powder, glass of ice water, wood table.
A glass with a salted rim and ice on a wooden table, surrounded by spilled popcorn; "CASA MASA" logo on a green wall in the background.
Blue corn tortilla chips with guacamole in a wooden bowl.
plate with mole, pork belly, microgreens, seared sea scallop, epazote pesto on a wooden table with CASA MASA in the background