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Reservations
505.923.9080
125 Second Street NW,
Albuquerque, NM 87102

Hours

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

MÁS – TAPAS Y VINO

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.

MÁS Signature Events:
The Sazerac Dinner

merride

Chef Marc Quiñones and our talented mixologists have teamed up with Sazerac and Buffalo Trace to create a pairing dinner that offers new twists on classic flavors. Served outdoors on the Ibiza patio, this is one you don't want to miss! Call 505-923-9080 for reservations. $50 per person, seating is limited. Call and reserve yours now!

Jumbo Lump Crab Cake

“Holy Trinity” Aioli | White Peach Slaw

SPANISH GENTLEMAN
HERBSAINT | SAZERAC RYE | SUGAR CUBE | PRESSED ORANGE | HELLFIRE BITTERS

Cajun Fried Chicken Wings

Cheddar Grits | Grilled Tomato Salad

HOUSE BOULEVARDIER
HOUSE BUFFALO TRACE | CARPANO ANTICA | APEROL | BARUILO | FLAMED ORANGE

BBQ Pork Chop

Red Beans & Rice | Braised Greens | BBQ Gravy

REANIMATOR REDUX
E.H. TAYLOR SINGLE BARREL | AMARO NONINO | BARREL-AGED BITTERS
CHERRYWOOD SMOKE

Pecan Tart

Vanilla Bean Crème Anglaise | Cinnamon Crisp

BOURBON MILK PUNCH
BUFFALO TRACE CRÈME | HOUSE COLD-DRIP ESPRESSO | EAGLE RARE 10 YR
CEREAL MILK | NUTMEG | CINNAMON FOAM

Sazerac-Dinner-Menu

MÁS MENUS

Breakfast

Signature

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

Additions

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

Beverage

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

Brunch
Lunch
Dessert
Dinner
Cocktails
chef

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.