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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.

Reserve a Table at Más Now

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Hours

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

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Social Media

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Facebook
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Awards

Wine Spectator Award of Excellence

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Reservations

Reserve by Phone: 505-923-9080
Reserve Online: Use the form above or go to Opentable

3D tour of Mas

Click here to view a 3D tour of MÁS.

Hours
Social Media
Awards
Information

Breakfast

NM Breakfast Bowl

18

2 eggs | Patatas Bravas | Bacon or House-Made Sausage | Cheddar-Jack Cheese & Local New Mexico Red or Green Chile

Andaluz Breakfast

16

3 eggs | Patatas Bravas or Sweet Potato-Quinoa Hash Bacon or House-Made Sausage | Toast & Coffee or Juice

Breakfast Burrito

12

Scrambled Eggs | Cheddar-Jack Cheese | Potatoes | Bacon or Sausage & Local New Mexico Red or Green Chile

View Full Menu

    • Signatures

    • NM Breakfast Bowl

      18

      2 eggs | Patatas Bravas | Bacon or House-Made Sausage | Cheddar-Jack Cheese & Local New Mexico Red or Green Chile

    • Andaluz Breakfast

      16

      3 eggs | Patatas Bravas or Sweet Potato-Quinoa Hash Bacon or House-Made Sausage | Toast & Coffee or Juice

    • Breakfast Burrito

      12

      Scrambled Eggs | Cheddar-Jack Cheese | Potatoes | Bacon or Sausage & Local New Mexico Red or Green Chile

    • Dulce de Leche French Toast

      12

      Sliced Strawberries | Salted Almonds | Orange Honey

    • Huevos Rancheros

      12

      2 eggs | New Mexico Corn Tortillas | Patatas Bravas | Local Red or Green Chile | Cheddar-Jack Cheese & Pinto Beans

    • Breakfast Sandwich

      10

      1 egg | Tillamook Sharp Cheddar Cheese | Bacon or House-Made Sausage | Patatas Bravas with House-Made Focaccia or Fresh Bagel

    • Lemon Ricotta Pancakes

      13

      Blueberry Compote | House-Made Ricotta | Warm Maple Syrup

    • Andaluz Omelet

      14

      3 eggs | Your Choice of 2 Fillings & Toast

      -

      Mushrooms, Red Peppers, Baby Spinach, Bacon, Tomatoes, Green Onions, Cheddar-Jack Cheese, Local New Mexico Feta

    • Breakfast Additions

    • Toast

      3

      Locally Sourced Whole Grain or Sourdough Bread served with Heidi's Raspberry Jam

    • English Muffin

      3

    • Bacon

      4

    • Bagel

      4

      Cream Cheese | Heidi's Raspberry Jam

    • House-made Sausage

      5

      Pork or Turkey with Green Chile

    • Spanish Chorizo

      5

    • Patatas Bravas

      4

    • Sweet Potato-Quinoa Hasa

      4

    • Breakfast - The Lighter Side

    • House-made Granola

      7

      served with milk or yogurt

    • Fresh Fruit and Greek Yogurt

      8

    • Quinoa Oatmeal

      9

      Old fashioned oats with honey drizzle & fresh berries

    • Healthy Choice Breakfast

      11

      2 Eggs | Sweet Potato-Quinoa Hash | Kale | Roasted Red Peppers | Lemon Essence

    • MAS Smoothie

      6

      Changes daily, ask your server

    • Breakfast Beverages

    • Red Rock Roasters Signature Andaluz Blend Coffee

      3

    • Fresh Brewed Red Rock Roasters Pekoe Iced Tea

      3

    • Milk

      3

    • Assorted Fresh Juices

      4

    • Red Rock Roasters Espresso Strata

      4

    • Cappuccino or Latte

      5

    • Voss Still or Sparkling Water

      4

    • Fountain Beverages

      3

      Coke, Diet Coke, Dr. Pepper, Sprite

    • Pellegrino Sparkling Water

      6

    • Choice Organic Hot Teas

      3

Brunch

Avocado Toast

14

Open Faced | Sourdough | Tomato Jam | Greens 63 Degree Egg | Radish

“Cap’n Crunch”

7

Cereal Milk Mousse | Strawberry | Chocolate Chips

Garlic-Mojo Pork Schnitzel

13

Fried Pork Cutlet | Tucumcari Cheddar | Potato Puree Arugula Salad | Cracked Black Pepper Cream

View Full Menu

    • Sunday Brunch Tapas

    • Snake River Farms “Steak & Eggs”

      14

      Farm Egg Your Way | Watercress | Tabasco Cream | Bread & Butter

    • Avocado Toast

      14

      Open Faced | Sourdough | Tomato Jam | Greens 63 Degree Egg | Radish

    • “Cap’n Crunch”

      7

      Cereal Milk Mousse | Strawberry | Chocolate Chips

    • Garlic-Mojo Pork Schnitzel

      13

      Fried Pork Cutlet | Tucumcari Cheddar | Potato Puree Arugula Salad | Cracked Black Pepper Cream

    • Banana French Toast & Housemade Bacon

      12

      Ginger Cream | Candied Walnuts | Pure Maple

    • Lamb Chuletas

      16

      Crispy Yucca | Mint Mojo | Fresh Peas

    • Chicken & Waffles

      13

      Bone In | Root Beer-Honey | Cinnamon Butter

    • Grilled Ham & Cheese

      9

      Jamon Seranno | Tucumcari Cheddar | Gruyere Tomato Salad

    • Crispy Chicharron Burrito

      8

      Red or Green | You Decide | Anasazi Beans Tucumcari Cheddar

Marc Quinones | About our Executive Chef
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have
certain medical conditions

Lunch

Grilled Cross Cut Short Ribs

14

Papas al Ajillo | Mexican Street Corn | Farm Greens

Pork Belly Bao Buns ·

12

Moroccan Hoisin | Radish Salad

Pan Manchego

18

Aged Manchego | Membrillo | Fresh Baguette

View Full Menu

    • Tapas

    • Grilled Cross Cut Short Ribs

      14

      Papas al Ajillo | Mexican Street Corn | Farm Greens

    • Pork Belly Bao Buns ·

      12

      Moroccan Hoisin | Radish Salad

    • Pan Manchego

      18

      Aged Manchego | Membrillo | Fresh Baguette

    • Coca Vegetariana

      12

      Flatbread | Tomato | Garlic | Roasted Pepper Piñon | Mushrooms

    • Catalan Chicken Lettuce Wraps

      12

      Tomato Braised | Prunes | Pine Nuts | Raisins

    • Patatas Bravas Potato

      6

      Potato | Smoked Paprika Aioli | Chili Flake Garlic | Little Herbs

    • Crispy Brussels Sprouts

      11

      Romesco | Sherry

    • Sandwiches

    • Chopped Brisket Sandwich

      11

      Cabbage & Piñon Slaw | Tucumcari New Mexico Cheddar | Pit Beans | Padrón Pepper BBQ

    • Cubanitos

      12

      Braised Pork Shoulder | Swiss | Pickled Onion | Old Pecos Red Chile Mustard | Jamón Serrano

    • Ahi Tuna Wrap

      15

      Hard Boiled Egg | Pickled Onion | Spicy Aioli Green Olive | Avocado | Lavash

    • Gary’s Garden Burger

      12

      Black Bean | Sweet Potato | Corn | Peanuts Olives | Spicy Crema

    • NM Autumn Roast Burger

      15

      Jamón Serrano | Tucumcari Cheddar | Avocado Spread Sweetgrass Farms Grass Fed Beef
      Autumn Roast Green Chile

    • Lunch - Soups & Salads

    • Pineapple Gazpacho

      7

      Avocado | Edible Flower

    • Caesar

      11

      Romaine Lettuce | Manchego Cheese | Our Herb Focaccia | Croutons | Charred Corn | Roasted Peppers Boquerones | Creamy Roasted Garlic Dressing

    • Wild Arugula Salad

      12

      Ancho Chile Bacon | Blueberry | Borsin | Sourdough Crouton | Bing Cherry | Orange Vinaigrette

    • Nicoise

      17

      Ahi Tuna | Grilled Potato | Hard Boiled Egg Boquerones | Hot Pickled Green Beans | Olives | Cherry Tomato | Farm Greens | Dijon Dressing

    • Chef’s Sopa del Dia

      5 to 7

      Cup | 5
      Bowl | 7

    • Signature Power Bowls

    • Moroccan Power Bowl

      12

      Red & White Quinoa | North African Spices | Crispy Chickpeas | Apricot | Baby Carrot | Broccolini Marcona Almond

    • Agridulce Power Bowl

      12

      Ancient Farrow | Smoky Sweet & Sour Sauce | Pepitas Roasted Peppers | Mushrooms | Asparagus

    • Latin American Power Bowl

      12

      Saffron Rice | Cilantro | Lime | Black Bean | Charred Corn | Peas | Pickled Onion | Avocado | Cherry Tomato Spicy Crema | Lavash Cracker

    • MAS Udon Bowl

      12

      Udon Noodles | Crispy Tofu | Asparagus | Carrot Peanut Crumble | Pickled Cucumber Salad

    • Power Bowl Upgrades

      Price by Addition

      snake river farms zabuton steak | 8
      ahi tuna | 7
      marinated artichokes | 4
      organic chicken | 4
      chimichurri shrimp | 6
      cuban pulled pork | 5
      chopped brisket | 6
      crispy tofu | 6

    • Lunch Beverages

    • Red Rock Roasters Signature Andaluz Blend Coffee

      3

    • Fresh Brewed Red Rock Roasters Pekoe Iced Tea

      3

    • Milk

      3

    • Assorted Fresh Juices

      4

    • Red Rock Roasters Espresso Strata

      4

    • Cappuccino or Latte

      5

    • Voss Still or Sparkling Water

      4

    • Fountain Beverages

      3

      Coke, Diet Coke, Dr. Pepper, Sprite

    • Pellegrino Sparkling Water

      6

    • Choice Organic Hot Teas

      3

Full Bar Service and Wine List Available at Lunch

Marc Quinones | About our Executive Chef
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have
certain medical conditions
* Water served at MÁS Tapas y Vino is purified by reverse osmosis

Dinner

Gambas Al Ajillo Con Chorizo*

14

Garlic Shrimp | Spanish Chorizo | Pimenton Broth Sourdough

Bone Marrow

12

Padron Pepper BBQ | Pickled Red Onion | Toast Parsley “Salad”

Venison Tenderloin

22

Creamsicle Potatoes | Blueberry Demi-Glace Arugula | Pickled Blueberry

View Full Menu

    • Signature Tapas

    • Country-Fried Quail

      12

      Cracked Black Peppercorn | Corn Kernel Salad Pimenton Honey

    • Gambas Al Ajillo Con Chorizo*

      14

      Garlic Shrimp | Spanish Chorizo | Pimenton Broth Sourdough

    • Bone Marrow

      12

      Padron Pepper BBQ | Pickled Red Onion | Toast Parsley “Salad”

    • Venison Tenderloin

      22

      Creamsicle Potatoes | Blueberry Demi-Glace Arugula | Pickled Blueberry

    • Wild Boar Chops

      22

      Spiced Squash | Cipollini | Tempranillo Jus

    • Assorted Spanish Cheeses

      14
      18

      Spiced Almond | Figs | Membrillo | Crostini

    • Iberian Black Pig “Secreto”

      13

      Hidden in the Shoulder | Caramelized Onion Thyme | Oregano Oil

    • Charcuterie

      18/22

      Spanish Cured Meats | Vegetable Escabeche Crostini | Mostarda

    • Snake River Farms “Steak & Eggs”

      14

      Farm Egg Your Way | Watercress | Tabasco Cream | Bread & Butter

    • Pulpo*

      14

      Octopus | Pumpkin Waffle | Preserved Lemon Schichimi Togarashi

    • Patatas Bravas

      8

      Crunchy Potato | Smoked Paprika Aioli | Chili Flake | Garlic | Little Herbs

    • Hudson Valley Foie Gras

      16

      Orange-Fennel Gremolata | White Asparagus Strawberry | “Carrot Cake”

    • Honey Bacon Wrapped Dates

      10

      Marcona Almond | Warm Goat Cheese

    • Berkshire Pork Belly

      14

      Anasazi Bean Ragout | Yellow Corn | Harissa Sherry

    • Colorado Lamb T-Bones

      24

      Vadouvan Spiced | Anson Mills Grits | Tucumcari Cheddar | Watercress

    • Barbecued Rabbit

      21

      Pimenton de la Vera BBQ | Charred Lemon Roast Potatoes | Burnt Rosemary “Salsa Verde”

    • Bruschetta

      10

      Manchego-Mushroom Crema | Fried Egg | Truffle Oil | Toast

    • Dinner - Soup & Salad

    • French Onion Soup

      7

      Gruyere | Sourdough

    • Ensalada De España

      13

      Heirloom Tomato | Cucumber | Red Bell Pepper Pickled Onion| Jamon Serrano | Idiazabel Cheese Green Olive | Sherry Vinaigrette

    • Wild Arugula

      11

      ng Cherries | Blueberries | Ancho Chile Bacon | Boursin | Croutons

    • Dinner - The Lighter Side

    • Olives | Grapes & Garlic

      4

      The

    • Mezze

      14

      White Hummus | Grilled Feta | Aji Amarillo Spread | Roasted Eggplant
      Za‘atar Rubbed Pita

    • Moroccan Spiced Fried Oysters*

      14

      Green Chile & Chorizo Ragout | Fermented Red Pepper | Rice Cakes

    • Crispy Brussels Sprouts

      11

      Romesco | Sherry

    • Diver Sea Scallops

      18

      Israeli Cous Cous | Meyer Lemon Aioli Crispy Ham

    • Grilled Artichokes

      12

      Pickled Watermelon Rind | Spanish Goat Cheese Mint

    • Yellowfin Tuna “Pan Con Tomate”

      15

      Orange Curried Rum | Roasted Beets | Tomato Jam | Toas

    • “A Riff on Honey Ham”

      12

      Jamon Serrano | Organic Oranges | Fresh Peas Telicherry Peppercorn | Maldon Salt Pomegranate Seeds | Saffron Honey

    • “Buffalo” Sweetbreads

      10

    • Fried Chicken Chicharrones

      12

      Blue Corn Griddle Cakes | Whipped Blue Cheese Foam | Crunchy Radish | Ibiza’s Hot Sauce

    • Large Format Plates

    • Newport Bone-In Ribeye Steak

      38

      Arzua Ulloa Potato Puree | Crispy Onion | Red Chile Demi-Glace

      Sommelier Recommendation:
      Mira Cabernet Sauvignon | Napa | CA | 2012 BTG/BTB
      Vietti | Barbera d’ alba | Piedmont | Italy | 2015 BTB

    • Chilean Sea Bass

      38

      Risotto Cacio e Pepe | Ginger Spinach | Lemongrass Beurre Blanc

      Sommelier Recommendation:
      Mira Chardonnay | Napa | CA | 2016 BTG/BTB
      Laroche | Chablis “St. Martin” | Burgundy | France | 2015 BTB

    • Iberico Ribs

      42

      Manchego-Cheddar Mac & Cheese | Pit Beans Arugula

      Sommelier Recommendation:
      Willamette Valley Vineyards “Founders Reserve” | Pinot Noir
      Willamette Valley | OR | 2015 BTG/BTB
      Canard | Zinfandel | Napa | CA | 2013 BTB

    • Bone-In Filet Mignon

      62

      Boursin Potato Puree | Tempura Asparagus Pinot Noir
      Sommelier Recommendation:
      Marques de Murreta “Reserva” | Tempranillo | Rijoa | Spain 2012 BTG/BTB
      Pahlmeyer “Jason” Red Blend | Napa | CA | 2014 BTB

    • Classic Paella*

      29

      Shrimp | Chicken | Fresh Mussels | Chorizo | Saffron Rice
      Sommelier Recommendation:
      Kaiken “Ultra” | Malbec | Mendoza | Argentina | 2015 BTG / BTB Bodegas Ontanon | Gran Reserva | Rioja | Spain | 2005 BTB

    • Vegetable Paella

      26

      Sommelier Recommendation:
      Martin Codax | Albariño | Rias Baixas | Spain | 2016 BTG / BTB

Full Bar, Lunch Beverages and Wine List Available for Dinner

Marc Quinones | About our Executive Chef
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have
certain medical conditions
* Water served at MÁS Tapas y Vino is purified by reverse osmosis

Wine

Santa Rita Reserve

10 | 40

Pinot Noir

Baron de Ley

14 | 56

Tempranillo

Casa Rondeña

14 | 56

“1629” | Blend of Cabernet Sauvignon, Syrah and Tempranillo

View Full Menu

Wine Selection Menu

    • Sparkling Wine

    • Naveran

      10 | 40

      Cava

    • Red Wine

    • Las Rocas Vinas Viejas

      12 | 48

      Garnacha

    • Louis Martini

      20 | 80

      Cabernet Sauvignon

    • Baron de Ley

      14 | 56

      Tempranillo

    • Rutherford Ranch

      14 | 56

      Merlot

    • White Wine

    • Yealands

      9 | 36

      Sauvignon Blanc

    • Martin Codax

      10 | 40

      Albariño

    • F S Rose

      12 | 48

      CA

    • Napa Cellars

      13 | 52

      Chardonnay

    • Santa Rita Reserve

      10 | 40

      Pinot Noir

    • Kaiken

      15 | 60

      “Ultra” Malbec

    • Local Red Wine

    • Casa Rondeña

      14 | 56

      “1629” | Blend of Cabernet Sauvignon, Syrah and Tempranillo

    • Black Mesa

      16 | 56

      “Velarde” Merlot

    • Local White Wine

    • Gruet

      42

      “Blanc de Noirs” | Sparkling White

We also have many other wines by the bottle and glass selections available.