On the Richmond Burrito Trail: Masa Tamales & Taqueria's Point Richmond location

After our visit to Masa Tamales & Taqueria’s San Pablo Avenue drive-thru location last year, we decided to check out the Point Richmond experience, where you can watch the burrito artisans at work.

Unlike the drive-thru automation of their San Pablo location, we opted for the full taqueria theater at the Point Richmond Masa.

You can watch skilled burrito artists at work, witness the tortilla steaming process (sigh), and engage in actual human interaction. We appreciate seeing the craft in action, even when the ingredient ratios don’t quite hit the mark.

The interior is trendy, verging on hipster-like, reminiscent of Mi Casa Grill or El Agave Azul. Masa Point Richmond has invested in creating a warm, contemporary space that takes itself seriously. Ornate black-and-white tilework lines the counter area with classic Mexican patterns, while black pendant lights cast a focused glow over the ordering station. The open kitchen gleams behind glass partitions, featuring all stainless steel surfaces and industrial lighting that allows you to watch every step of the burrito-building process.

Masa Tamales & Taqueria's Chicken Burrito comes with chips and salsa.

Star-shaped hanging lamps and exposed Edison bulbs create atmospheric lighting throughout the dining area, which features a mix of patterned tile and warm wood flooring. A rustic wooden “TAQUERIA” sign crowns the kitchen window, while a blue neon sign glows on the red brick wall.

The solid wood tables, with their natural finishes and live edges, complete the artisanal vibe. Sometimes, the old-fashioned approach wins, even when the chicken decides to go into hiding.

The Point Richmond location offers the full Masa experience: rice, beans, pico de gallo, guacamole, and sour cream wrapped in a tortilla. We watched through the open kitchen as they steamed our tortilla in the steam press thing, which always reminds us of the dry mount press used in photography.

Our chicken burrito initially gave us a puzzling first impression. The refried beans felt chalky against the palate, creating an oddly dry texture that had us feeling a little let down. But patience, fellow burrito travelers! As we worked through the slab, the ingredients began their magical dance of integration. The chalky beans mellowed and melded with the other components, transforming into something far more enjoyable. We don’t just eat, we experience the evolution of flavor.

The Spanish rice was solid, though we noticed they also offer what appeared to be a Chipotle cilantro rice option. We stuck with the classic.

Here’s where things got tricky: finding the chicken proved to be something of a treasure hunt. By which, we mean there should have been more chicken. A lot more chicken. The promised poultry was playing hide-and-seek in our slab, leaving us with more beans and rice than pollo. Not ideal for those seeking a hearty, carnivorous experience.

The supporting cast performed admirably. Masa serves delicious, thin, crispy chips that provide the perfect vehicle for their salsas. The smoky red salsa was a genuine standout, complex, flavorful, and with just enough heat to keep things interesting. This was much better than the last time we tried Masa salsa. The salsa verde was OK, doing its job without inspiring much enthusiasm.

So we preferred Masa’s meaty Carnitas Burrito from their San Pablo Avenue location despite its smaller 544-gram size. The Point’s Masa Chicken Burrito is a bit larger at 652 grams. Sometimes quality trumps quantity, and the San Pablo Avenue location proved that decisively.

Let us know where to eat next, and check back next week for another stop on the Richmond Burrito Trail.

The Grandview Independent has been embarking on a culinary adventure to explore every taqueria, food truck, and restaurant in Richmond. This initiative, dubbed the “Richmond Burrito Trail,” aims to showcase our city’s diverse and delectable burritos.

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