125 Second Street NW,
Albuquerque, NM 87102


Breakfast: 6:00am – 11am
Lunch: 11:30am – 3:00pm
Sun – Thu: 5:00pm – 9:30pm
Fri – Sat 5:00pm – 10:00pm


Located in the stylish Hotel Andaluz, MÁS is a full-service restaurant and tapas bar inspired by the bold flavors, rich history and exuberance of Spanish cooking. MÁS offers fresh reinventions of traditional Spanish cuisine with an emphasis on organic, fresh and locally-sourced foods and high quality ingredients.

VARA Wine Dinner


Chef Marc Quiñonesand MÁS - Tapas y Vino are excited to invite you to a special dinner in celebration of VARA Wines. An outstanding menu crafted to highlight four ofVARA's outstanding varietals awaits to tempt your tastebuds.

Seats will go fast for this one-of-a-kind Chef Quiñones expereince, so reserve yours before they're gone. Call (505) 923-9080 and reserve your place today.

Amuse Bouche Nanami Spiced Lobster Bite Summer Wrap | White Miso Emulsion | Tatsoi SILVERHEAD | BRUT | CAVA METODO TRADICIONAL

First Raspberry Hoisin Chicken “Salad & Sandwich”Red Bird Farms Thigh | Aioli | Muenster | Pain de Champagne | Crispy Skin | Baby Heirloom Tomato | White Grapes | Iceberg BLANCO ESPECIAL | ALBARINO | 2014 | LOT 014

Buffalo Short Rib Stuffed Bone Marrow Radish Salad | Green Apple | Buffalo Glace de Viande TINTO ESPECIAL | 2012 | LOT 012Micro Purple Cabbage

Principle Course “Peking” Pig Crispy Porky Belly | Szechuan Peppercorn | Pepper jack-Yukon Puree | Charred Scallion Duck Sauce TEMPRANILLO | 2015

Dessert “Chips Ahoy”Cookie Steeped Mousse | Pinon | Lemongrass Yogurt | Mint Fluid Gel

$80per person.




breakfast bowl* | 9
2 eggs, potatoes, bacon or house-made sausage,
cheddar cheese and red or green chile
classic breakfast* | 9
2 eggs, potatoes and choice of bacon or
house-made sausage
breakfast burrito* | 11
scrambled eggs, cheddar & jack cheeses, potatoes,
bacon or sausage and red or green chile
dulce de leche french toast | 12
served with sliced strawberries, salted almonds
and orange honey
huevos rancheros* | 12
2 eggs, corn tortillas, potatoes, red or green chile,
cheddar & jack cheeses and pinto beans
breakfast sandwich* | 10
1 egg, sharp cheddar cheese, bacon or
house-made sausage with focaccia or bagel
lemon ricotta pancakes | 13
blueberry compote with warm maple syrup
andaluz omelet* | 11
choose 2 fillings and toast: 1/ea.
mushrooms, red peppers, baby spinach, bacon,
avocado, tomatoes, onions, cheddar, feta
deluxe fillings: 2/ea.
manchego cheese, spanish chorizo, local goat
cheese, jamon serrano, smoked salmon


toast | 2
whole grain or sourdough with local raspberry jam
english muffin | 3
bacon* | 4
bagel | 4
cream cheese or local raspberry jam
house made sausage* | 4
pork or turkey with green chile
spanish chorizo* | 5

The Lighter side

house-made granola | 7
served with milk or yogurt
fresh fruit + greek yogurt | 7
quinoa oatmeal | 8
local honey & fresh berries
healthy choice breakfast* | 9
2 eggs, quinoa, kale, roasted red peppers and
sweet potato hash


brewed local coffee | 3
organic tea | 3
hot or iced
milk | 3
whole, 2%, soy
fountain | 3
coke, diet coke, dr. pepper, sprite
juices | 4
orange, grapefruit, cranberry, pomegranate
specialty coffees | 5
espresso, latte, cappuccino
voss | 4
still or sparkling
pellegrino | 6

RYAN NUMAIR | chef de cuisine

As often as possible we cook with local and organic food

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have
certain medical conditions


Executive Chef
Marc Quinones

Recently taking over the reins at The Hotel Andaluz, Executive Chef Marc Quinones, a Le Cordon Bleu Graduate, started his career in New York City right out of high school and has since worked in Scottsdale AZ, Los Angeles CA, Kona Hawaii and a Stage with Chef John Besh at Restaurant August in New Orleans, Louisiana.

A two-time Best Chef in the City winner, Quinones has served as Chef de Cuisine of The Sandia Resort & Casino where he headed the properties fine dining restaurant Bien Shur and as Executive Chef of The Inn & Spa at Loretto in downtown Santa Fe.

In 2016 Chef Marc appeared twice on Food Network competing on Chopped and Cutthroat Kitchen. His Puerto Rican heritage and passion for flair & flavor translates into a world class culinary experience at any meal period.