MASA LUNA
Hoppen Hierarchy:★★★★
District: Downtown Omaha
Bar with Twists on Hand-Rolled Tamales, Tacos, and other Mexican Dishes
Perfect For: Happy Hour; Drinks; Date Night; Casual Dining; Vegan Options
Standout Dishes: Cochinita Pibil Tamales; Pescado Taco; Vegan Torta; Chorogi-Pierogi
Tacos, burritos, tortas, and other Mexican dishes have moved north and taken hold in America, gaining a beloved space in our culinary hearts.
Tamales might be next, and the movement is already beginning. Because once Americans get their hands on legit Mexican tamales, such as the ones served by Masa Luna, they’re never going to look back.
Tamales are a dish of corn-based dough called masa that’s filled with meats, cheeses, beans, and vegetables, all wrapped in corn husks or banana leaves and steamed. The wrapping is then discarded, leaving a tender, moist dough cylinder filled with delicious ingredients. The masa itself tastes slightly of corn but is very mild, allowing the filling to provide the dominant flavor.
This is a dish that’s special to Carlos Cuevas, who made his name running the kitchen at a beloved Omaha bar, Nite Owl. Carlos and his wife, Gillian Cromwell-Cuevas, made tamales for their own wedding, and the dishes were such a hit that they decided to start a tamale delivery service in 2024, coming up with a new menu each week, taking online orders, and delivering them to people’s homes.
Omahans couldn’t get enough of the hand-rolled delicacies, and in 2025, Masa Luna opened its restaurant in Little Bohemia (13th & William). The space is a blast to hang out in, as it has multiple levels, a massive bar running along one wall, and quirky, off-the-wall movies playing on giant screens. There’s a variety of seating, from bar stools, countertops facing the Little Bohemia street, and larger tables to gather with groups.
While the concept started with tamales, Masa Luna now spreads its creativity across several classic Mexican dishes. The menu contains tortas, tacos, enchiladas, and a host of shareable dishes, all with a unique twist. Inclusivity is very important to Masa Luna, and you’ll find nearly as many vegetarian and vegan dishes on the menu as those that are meat-forward.
The bar menu features 13 cocktails and margaritas, as well as several wines and Mexican beers.
But even if all Masa Luna served was tamales, it could thrive as a restaurant. The masa pocket itself is light and fluffy with a mild flavor, allowing the insides the shine. And shine they do in the Cochinita Pibil Tamales, which stuff those masa pockets with fall-apart tender pork that blends earthy, decadent flavor with a slight twinge of citrus from the orange marinade. The tamale duo is drizzled with sour cream and cotija cheese and served with a crisp vegetable salad and creamy beans.
The tacos have quickly become nearly as popular as the tamales at Masa Luna, as the restaurant fills pliable, slightly chewy corn tortillas with fantastic fillings:
- Pescado Taco: The cobia’s flesh is flaky and almost creamy, accented by the crunchy, salty batter. But it’s the herbaceous, smooth poblano crema that makes it all come together.
- Al Pastor Taco: the pork can be a bit dry and chewy, but it has a beautifully caramelized crust and a savory, tangy flavor. Chunks of pineapple add nice sweetness.
- Fable Carnitas: the pulled mushrooms. in this vegan taco almost perfectly mimic pork, just with a bit more chew and earthy flavor. They have a nice smokiness that’s balanced by the vibrant salsa verde.
Masa Luna offers a pair of tortas: a classic version with breaded pork and a Vegan Torta with breaded oyster mushrooms serving as the “meat.” The breading is well seasoned and very crispy, and the velvety, dense texture of the mushroom gives it a meaty mouthfeel.
Masa Luna is intended to be a place you go share several plates with friends or family over drinks, so about half the menu is devoted to nachos, wings, quesadillas, and other sharable dishes. The best of the bunch might be the Chorogi-Pierogi, a twist on the Polish dumpling. These doughy, crispy purses are stuffed with potato and chorizo, giving the inside a creamy consistency and a slightly spiciness. The only downside is the salsa matcha doesn’t add enough heat or crunch.
The Elote Focaccia mashes together Italian and Mexican favorites into a craveable starter. The bread is rich, oily, and stuffed with corn kernels. The bread is more dense than a traditional focaccia, and each bite erupts a river of butter. You don’t even need to smear it with the provided ancho honey butter, though that’s not a bad idea.
None of the cocktails at Masa Luna are quite what you expect; they’re updated takes on the original. Take, for instance, the Maiz Old Fashioned. It packs a punch, as it blends a powerful whiskey with a mellow sweetness and a bitter touch, accented by notes of vanilla and caramel. It’s somewhat reminiscent of a classic old fashioned, but in a completely reimagined way.
The Mole Takes Manhattan actually incorporates Masa Luna’s mole into the drink, giving it a complex, bitter note and a bit of spice that tickles the back of the throat. It’s served with Mexican chocolate and Tajin-dusted orange slices, allowing you to individualize each bite.
When Carlos and Gillian started crafting tamales inside Nite Owl and making deliveries, they had no idea their little passion project would evolve into a restaurant. But their hard work has been rewarded, and their restaurant proves that this couple can do far more than turn out transformative tamales.