Who’s behind it
Co-owners chef Mikko Tamarra, Nick Suche and general manager, Andrew Ocasion, Syndicate Hospitality Group
When it opened
November 2024
The dish to eat
Korean fish taco with spicy, sweet and salty gochujang butter, daikon and nori
Masa Mama marks the permanent home of the former Con Mi Taco, a popular Mexican pop-up. It partnered with Shelter to offer takeout tacos during the COVID-19 pandemic, then moved to Meat and Bread before launching a 40-seat restaurant that is now a coveted reservation.
Chef Mikko Tamarra, the creative force behind Fortuna’s Row, brings modern Mexican cuisine to Marda Loop with his innovative tacos with hand-pressed tortillas, which seem destined to become a neighbourhood favourite.
Tamarra has created a menu of elevated street food classics, with appetizers like adobo calamari with sesame lime aioli and Aguachile Negro, grilled tuna with cucumber and maggi salsa. He offers five corn and six flour-tortilla taco options, including a Korean fish taco with panko crusted cod, gochujang butter, daikon and nori.
The curated tequila list showcases more than 20 tequilas and mezcals. You can also sample wines from Spain, Portugal and Argentina. And the cocktails don’t disappoint, with takes on classic cocktails such as the Paloma Sour, Guava Colada, Masa Old Fashioned and the Mangonada, along with four flavours of margaritas. And save room for the tres leches doughnut, worth every calorie.
3429 22 St. S.W., 403-971-3940, masamama.com, @masamama.yyc