马萨(Masa)在西班牙语的面团的意思，但在墨西哥有时是指玉米面团(西班牙语中的masa de maíz)。它被用来制作墨西哥薄饼、墨西哥玉米粽、萨尔瓦多玉米馅饼、玉米面包和许多其他拉丁美洲食物。干燥的粉状马萨叫做马萨面粉(masa harina)，被用来加水混合。

西班牙文中的Masa trigo是指小麦面粉做的面团，也可以拿来做成薄饼或是面包。

蓝玉米(Masa nixtamalera)是经过en:Nixtamalization处理的玉米粉。它的营养价值优于普通玉米粉，因为处理过程中使用的石灰水会增加钙质而且使得维生素B₃可以被摄取的到。 在中美洲国家和墨西哥食物中人们会将蓝玉米粉加水和牛奶煮成一种叫做玉米浆(atole)的黏稠热饮。加入巧克力和糖的叫做巧克力玉米浆(atole de chocolate)，而加入八角和墨西哥黑糖(piloncillo)就成了墨西哥热可可(Champurrado)。.

Masa (Spanish pronunciation: [ˈmasa]) is Spanish for dough. Although the word is mostly used to refer to any kind of dough, in some regions (Mexico, parts of Central America and the American South West) it is often short for masa de maíz, a maize (corn) dough made from freshly prepared hominy. It is used for making corn tortillas, tamales, pupusas, and many other Latin American dishes. The dried and powdered form is called masa harina, masa de harina, and sometimes Maseca, the name of a leading commercial brand. It is reconstituted with water before use. Masa is not to be confused with masarepa, masa de arepa, or masa al instante, a type of unnixtamalized, soaked, and cooked cornmeal used to make arepas. Masa de trigo is Spanish for wheat flour dough. It is also used for making wheat tortillas and other breads and pastries.