más, a modern Mexican restaurant and tequila bar in the West Loop, is serving up fresh and light dishes perfect for the summer season. Executive Chef Eloy Suarez created the menu which features an array of fresh fish and seasonal fruits and vegetables.
Guests can start the meal off with the Chipotle Mango Ceviche made with fresh halibut or try the new Tiradito de Coco, a sashimi style dish known for it’s spicy sauce featuring yellow tail, tamarind red pepper curry, lobster coconut milk, and guajillo oil.
Another light fish option is the más Tuna Salad, made with seared ahi tuna, mixed greens, fresh chopped mix, spicy orange vinaigrette, and microgreens.
Two new cemitas include poc chuc (pork loin with chiltomate, avocado and smoked onion relish) and portobello fresco (portobello mushroom with queso fresco, caramelized pear and baby arugula) both optionally served with a side of Yuca Frita (Latin-American side dish similar to fries).
And don’t forget the tacos! The restaurant has brought back their Grouper Gazpacho Tacos, made with pasilla panko breaded grouper, watermelon gazpacho, and pink chile mayo.
The new menu items are available for lunch and dinner daily.