53 Broadway

"Breakfast tacos can be just as good on corn tortillas — it’s true! — as Sobre Masa goes to show. This Williamsburg restaurant makes its hearty tortillas from heirloom corn masa in Bushwick, and they’re pliable enough to hold onto fillings like soft scrambled eggs and serrano salsa verde without getting soggy. Pictured here is the bacon and egg version, dressed with avocado and nutty salsa macha (two for $12)." - Eater Staff

"This Oaxacan cafe and restaurant in Williamsburg and has a solid corn masa program. “Their menu includes an array of corn dishes—tacos, tamales, tlayudas, sopes,” says Golip. They source their heirloom corn, coffee, and chocolate directly from local producers in Mexico, helping to promote these products and preserving endangered corn varieties. “I love the chilaquiles in salsa roja, the mushroom empanadas, and the sopes,” says Golip. “On Sundays, they also make carnitas Michoacán style—always a hit. The chocolate conchas are great with coffee, and every time I go, I try to buy some fresh masa to go.”" - Ugonna Ora Owoh

"Sobre Masa combines two things we really like: hand-pressed corn tortillas and some big garage doors, which give this Williamsburg all-day Mexican cafe a pseudo-beachy feel when they’re open - especially after a paloma or three. You can swing through in the morning for coffee and some breakfast tacos, or stop by in the afternoon to work and have a paloma and some sopes. And make sure to grab a concha or palmier if you come through during the day." - Hannah Albertine, Max Bonem, Nikko Duren, Carlo Mantuano

"Sobre Masa combines two things we really like: hand-pressed corn tortillas and some big garage doors, which give this Williamsburg all-day Mexican cafe a pseudo-beachy feel when they’re open - especially after a paloma or three. You can swing through in the morning for coffee and some breakfast tacos, stop by in the afternoon to work and have a paloma and some sopes, or split the ceviche and costillas over a bottle of wine at dinner (Sobre Masa is the sister spot to nearby Sauced and they always have some interesting bottles on hand). And make sure to grab a concha or palmier if you come through during the day. The chef here was the pastry chef at Per Se and The Grill in a past life and all the pastries are truly excellent. photo credit: Emily Schindler" - Max Bonem

"Lunch is often the main meal in Mexico, and that’s the best time to visit Sobre Masa, especially on a weekend. Start your meal with a coffee and a concha, before ordering a few plates to share, including chilaquiles and Oaxacan-style empanadas." - Eater Staff