Our Story
Where Masa Meets Alta
Masa Alta is the next chapter from the kitchen of Posada Alta Cocina — a love letter to the street food, family tables, and fire-cooked traditions of Mexico, reimagined for the California table.
The Alta Cocina Connection
Born from a sister kitchen.
Posada Alta Cocina has spent over a decade earning its place as one of the region's most respected Mexican fine-dining destinations. But the food we grew up eating — the kind pressed by hand, seared on a flat iron, eaten standing up — never left us.
Masa Alta is our answer to that pull. Same obsession with sourcing. Same respect for technique. A different kind of table.
"Same obsession.
Different table."
A sister restaurant of Alta Cocina
The Craft
Masa is everything.
Every morning, we nixtamalize whole dried corn in-house — soaking, cooking, and rinsing the kernels in an alkaline solution the way it's been done for thousands of years. The result is masa with depth, aroma, and a texture no commercial mix can replicate.
We stone-grind it fresh. We press each tortilla to order. It takes longer. It's worth it.
100%
In-house nixtamal
Daily
Fresh masa ground
Zero
Commercial shortcuts
La Plancha
The flat iron is our hearth.
La plancha — the flat iron griddle — is the soul of our kitchen. It's where proteins develop their crust, where tortillas get their char, where the Maillard reaction turns good ingredients into something you'll think about for days.
We season our plancha daily. We cook on it constantly. Every plate that leaves our kitchen carries a little of its heat.
The Team
Cooks who care.
Our kitchen is led by the same culinary team behind Alta Cocina — chefs who trained in Mexico City, Oaxaca, and California, and who believe that the best food is honest food, made with intention.
Chef Marco Reyes
Executive Chef & Co-Founder
Trained in Oaxaca and Mexico City before joining Alta Cocina a decade ago. Marco leads the masa program and oversees every plate.
Sofia Delgado
Head of Masa & Tortilla Program
Sofia grew up watching her grandmother nixtamalize corn in Michoacán. She brought that knowledge — and that standard — to Masa Alta.
James Park
Beverage Director
James developed the Craft NAB program from scratch, drawing on his background in fermentation and his obsession with Mexican regional flavors.