Zach Wangeman

Zack Wangeman is the owner, founder and chef of Sobre Masa, whose mission is to promote conversation around Mexican culture, the rich history of heirloom corn, and the hardworking producers and growers in Mexico, as well as his home of Oaxaca. Zack has worked at some of the world’s most acclaimed restaurants, including Per Se, Jean Georges, Etxebarri, and The Pool by Major Food Group, all while consistently traveling back home to Oaxaca to immerse himself in Mexican food and culture, focusing specifically on nixtamalization. While in New York, Zack became nostalgic for the Mexican food of his hometown. His solution was to host pop-ups where quality ingredients took top priority in addition to preparing foods authentically with a nod to tradition.

As the pop-up grew in popularity, Zack worked on developing his nixtamalization techniques, gaining a deep understanding and respect for the process. He started tapping into the Mexican corn farming community to shine a light on the different varieties of heirloom corn that have been grown by small farmers for over 150 generations. His work is fueled by a desire to support the Mexican corn industry, which is currently in crisis, facing threats from GMO seeds, biopatents, environmental problems, and poor social and economic factors. In 2021, Zack, along with his wife Diana Wangeman, found a permanent home for their pop-up in East Williamsburg (Bushwick) under the name Sobre Masa. The space operates as a casual Mexican restaurant offering nostalgic contemporary Mexican cuisine, as well as a cocktail bar highlighting Mexican spirits.

Building on its success, Sobre Masa began supplying tortillas and masa to restaurants that share its philosophy, expanding its reach beyond its own establishment. These products, alongside heirloom Mexican beans, are now staples in numerous NYC restaurants, supporting both quality and ethical farming practices in Mexico.