Màs Chicago

It’s taco Tuesday! ...which brings me to my recent dining experience at Más, a new modern Mexican restaurant located in Chicago’s West Loop.  I headed over there last week with two of my friends, Mary (@mfaith81) and Nate (@natecam2), who I met via my blog and other social media outlets.  We were a great match, as we share a common love for good food and drink.  We were very excited to try this new spot, as we heard it delivers above and beyond in every aspect of the dining experience.  After indulging and enjoying ourselves for 3 hours, I can attest to this claim.  To top it off, guests enjoy a few surprising twists like a jicama tortilla! 

Chef and Partner Yanitzin Sanchez (Sabor Saveur, CiNe) leads the culinary team. Leveraging both her classic culinary training and heritage, Chef Sanchez introduces a menu of savory tacos, fresh crudos and sharable plates rich in Mexican tradition and peppered with Latin and global flavors .  The restaurant offers the culinary prowess expected of the West Loop neighborhood in an environment that is both lively and approachable. The décor is modern Mexican chic with custom Aztec inspired wall fixtures. The menu draws upon standard and modern cocktail techniques using a variety of freshly prepared ingredients as well as spirits from around the world.

We started our evening with some margaritas de sandia (watermelon).

 ¡Salud!

Margarita de Sandia & Prickly Pear Agua Fresca 

Guacamole is a must, Màs offers two different choices, chicharròn or tropical both served with root chips. I have a weakness for chicharròn so we went with it. 

Crudo 

Agua Chile

wild gulf shrimp, xcatic pear vinaiggrette, peach mezcal relish 

Tacos 

Duck Fresco 

sweet duck breast, fresh jicama tortilla, red lentil hummus, jardin vegetables

Pancita 

pork belly,sriracha, chile guajilo, truffle banana puree, frijoles de la olla 

Cod Gazapacho

pasilla panko breaded Cod, watermelon gazapacho, pink chile mayo

Fritos

    Croquettes de pollo 

mashed potato bèchamel, spanish chorizo, parsley, queso cotija, piquin mayo, roasted shredded chicken 

Ribeye

char-grilled ribeye, chimichurri, piquillo, batonnet fries, grape tomato, queso fresco, frijoles de olla 

Dessert

Flan

Màs 

800 West Washington St 

Chicago 

312.243.1995

Make a reservation 

Yucatán Style Chicken Tacos

Happy Cinco de Mayo everyone!  In honor of today, I have a special taco recipe from Chef David Dworshak, of Takito Kitchen, to share with you.  If you haven't been, the food at Takito Kitchen is awesome; they are always using seasonal ingredients and supporting local farmers and producers.  Chef David's dishes are very creative, and a represent a healthier style of Latin American food.  Here's to David and all his wonderful creations!  Now go out and try this recipe!!!  What are your plans for Cinco de Mayo?

For the Chicken:

1 whole chicken, cut into 8 pcs, breast bone in, or legs and thighs

2 qts Chicken stock, broth or water

1 white onion, large dice

1 carrot, peeled, large coins

1 head garlic, split lengthwise

6 fresh bay leaves 

12 sprigs fresh oregano

Ground allspice 1T or 6 whole berries

1 whole habanero, split

Salt and pepper

 

Season the chicken with an adobo, seasoned salt or salt and pepper, 1 day ahead if possible. Start gas or wood grill. Simmer chicken in broth with remaining ingredients for 20 min., skim any foam or scum away. Remove chicken pieces, and cook on grill until well browned. Return the chicken back to broth and cook until fully cooked. Clean chicken off the bone and skin. Reheat chicken in 1-2 cups of strained broth. Add 1c. To taste of herb purée once chicken is warm, adjust seasoning and add 1t apple cider vinegar or lime juice.

Herb purée:

6 green onions

2 bunches cilantro 

4 cups spinach, packed

3 sprigs fresh oregano

1 habanero, optional

1t allspice ground

Salt and pepper

Grill or roast the scallions, blanch and shock the herbs, rough chop and purée with the least amount of water possible.

Serve with fresh tortillas, cheese, pickled vegetables, cilantro and toasted pumpkin seeds. Enjoy! 

Baked Huevos Rancheros Tortilla Cups

When you love Mexican cuisine as much I do, huevos rancheros comes to the forefront as it has so many outstanding variations. Cinco de Mayo is one of my favorite celebrations, I wanted to share with you a fun, delicious, and simple Mexican breakfast idea.  It is a great dish and you can start your own Cinco de Mayo with these bites,  serve it for a brunch or shower, or mostly importantly, it's a great dish for a quick weekday breakfast.   I love that I can quickly prep this as I always have all these ingredients always on hand.  When I'm baking them, I hop in the shower, take my dogs for a quick walk, or take care of  any other morning chores.  That's why it is such an awesome dish.  My huevos rancheros isn't  a new recipe as  it has been featured  on The EveryGirl, but sans the tortilla. 

As I have lived in Cuernavaca, Mexico and spent a lot of time traveling through the  country, I became a tortilla connoisseur. Luckily, Chicago has the MOST tortilla factories in the world.  I buy my corn tortillas still warm, which indicates they were recently made and wrapped in paper with out any preservatives that plastic wrapped ones might have.  It's a world of a difference in flavor, smell, color, and taste.  When I get them my tortillas freshly made. I suggest to my fellow Chicagoans, Chicago "foodies", or Chicago Food Bloggers  to venture out and explore what my city has to offer in their international local markets in different neighborhoods. You will be surprised what you will learn about about cuisine and their ingredients spending time those markets. 

ingredients 

2-3 tablespoons olive oil, divided

Four 6″ flour or corn tortillas (I used a combination)

1 can of organic black beans, drained and rinsed 

1/2 teaspoon Tajin seasoning or  a homemade Mexican Seasoning

1-2 tablespoons fresh cilantro, chopped

4 fresh farm eggs

1/2 cup chihuahua cheese, shredded

Sea Salt and fresh ground pepper 

For garnish:   cilantro, green onions, pico de gallo & avocado AKA guacapico 
Optional: Chorizo, carne asada or pinto beans

Instructions

Preheat the oven to 350 degrees. Lightly brush the inner surfaces of four ramekins or muffin tin with olive oil.  Gently press each tortilla into each ramekin or muffin tin, I recommend warming the tortillas in the microwave first for 20-30 seconds. With a silicone brush, lightly brush the surfaces of the tortilla with the olive oil. In a large bowl, combine the beans, tajin or Mexican seasoning, cilantro and season with salt and fresh ground pepper. Spoon about a tablespoon of the black bean into each tortilla cup. Carefully crack an egg into the center of each tortilla cup. Lightly sprinkle the egg surface with cheese. Bake for 27-30 minutes, or until the whites of each egg are set.  Garnish with any of your favorite toppings, I recommend making my guacapico. Enjoy! 

Dia de Muertos with Negra Modela and Chef Rick Bayless

Negra Modelo and Chef Rick Bayless invited me and a guest to a private event celebrating Dia de Muertos at Kendall College.  I knew it would be a great event that both my husband and I would enjoy… I mean who doesn’t like drinking Negra Modelo while cooking and eating Mexican food or celebrating dia de muertos. It compliments the flavors of Mexican cuisine perfectly. It also reminds me of my annual trips to Mexico, and the joy of drinking a Negra Modelo while basking in the sun on the warm beaches, or washing down an incredible gordita or tamale en el centro de Ixapan de la Sal.

The night began with a private cocktail hour with a meet and greet with 

Chef Rick Bayless. 

photo by Neal Agustin 

Chef and I have met on several occasions so it was nice to catch up with him, especially with the recent news that he is opening another restaurant in my neighborhood. Furthermore, I was heading to Mexico City a few days later, and Chef Rick provided me with some of his favorite spots to eat.

He really got me excited for all the great food coming my way on this trip and he gifted me his cookbook, Frontera, with a nice hand written note.

I can’t wait to try the recipes in it, especially the margarita cocktails for my next taco night party!

I also got to hang out with some of my lovely Chicago foodie friends, Kelly Rizzo of Eat Travel Rock and Annie Colvin of Aasquared. We mocked, the popular TV reality show series, Real Housewives in the photo as the RHONM (Real Housewives of Negra Modelo).

Kelly, Kat, Anne 

Next, we were surprised with a mariachi band. It was a magical performance! I adored the beautiful attire and melodies.

 Everyone then headed into the dining room for more Negra Modelo, cocktails, and delicious bites (we got to nosh on consume de pina, guacamole, elotes, and taquitos) in anticipation of the cooking demo by Chef Bayless. 

The flowers and décor for the offering were breathtaking.  

The demo offered a roasted tomatillo guacamole with crunchy chicharron. Chef Rick was very engaging and made his guests laugh.

photo by Neal Agustin 

Roasted Tomatillo guacamole with crunchy chicharon 

(recipe provided below) 

 He offered some great tips on making guacamole, picking tomatillos, and the proper usage of jalapenos.

After the demo, we were served feast as an offering for the dia de muertos. The room was set up with several stations serving ceviche, tamales, and tacos. The taco station had someone pressing fresh corn tortillas, which you couldn’t pass up.

photo credit Neal Agustin 

The dessert table offered three delicious authentic Mexican sweet treats, postres. Some were even gluten free! 

During dinner, a sugar skull artist was providing customized skulls in honor of the celebration. I am obsessed with them, they are beautiful! 

I had a wonderful and intimate night with Chef Rick Bayless, and I scored some awesome swag as a gift bag from Negra Modelo. What a great night and I hope to be invited next year! Gracias a Negra Modelo and Chef Rick Bayless, me disfruta mucho!! 

ROASTED TOMATILLO GUACAMOLE WITH CRUNCHY CHICHARRÓN

photo by Neal Agustin 

ingredients 

4 MEDIUM TOMATILLOS

About 8 ounces total, husked and rinsed

3 RIPE, MEDIUM-LARGE AVOCADOS 1⁄2 MEDIUM WHITE ONION

About 1/3 cup, chopped into pieces no larger than 1⁄4 inch

2 TABLESPOONS FRESH LIME JUICE

2 TABLESPOONS CHOPPED FRESH CILANTRO

SALT

A 1-OUNCE PIECE OF CRISPY CHICHARRÓN

Preferably a freshly made one from a Mexican grocery store

A COUPLE OF TABLESPOONS OF MEXICAN HOT SAUCE

Like Tamazula, Valentina or Búfalo

MEXICAN QUESO AÑEJO

preparation 

About 1⁄4 cup grated or other garnishing cheese like Romano or Parmesan

Roast the tomatillos on a rimmed baking sheet about 4 inches below a preheated broiler until soft and blotchy black on one side, about 6 minutes, then flip and roast the other side. Cool. Scoop the tomatillos onto a cutting board, leaving most of their juice behind. (They’ll have softened to the point of almost falling apart.) Chop them into rough 1⁄4-inch pieces and scrape them into a large bowl.

Mash the avocado flesh in with the tomatillos: Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from one side. Scoop out the pit, then scoop the flesh from each half. With an old-fashioned potato masher, large fork or back of a large spoon, coarsely mash the avocado and tomatillo together.

Rinse the chopped onion under cold running water, shake off the excess and add to the bowl along with the lime juice and cilantro. Stir everything to combine, taste and season with salt, usually about 1 teaspoon. If not serving right away, cover with plastic wrap directly on the surface of the guacamole and refrigerate.

To serve, chop the chicharrón into 1⁄4-inch pieces (as a variation I sometimes “shave” the chicharrón into shards by thinly slicing it) and sprinkle it over the guacamole. Drizzle with the hot sauce and sprinkle with the cheese.


Compensation was provided by Crown Imports via Legacy Marketing Partners. The opinions expressed are not indicative of the opinions or positions of Crown Imports 

Guacapico (Pico de Gallo with Avocado)

Chicago is finally having a streak of warm weather. People are hosting BBQ's, picnicking and dining al fresco; it makes me crave my Father's guacapico, aka pico de gallo with avocado. My father is the pico de gallo master, and he chops up the best pico in town.  His gucapico is great as an appetizer, snack, or as a topping for you grilled meat and fish! If you are planning a taco night, this is a must! Per the request of my of followers and friends, here is the recipe.

ingredients

1- 1 1/2 cups of tomatoes, diced
1/2 cup of green onion, sliced Note: discard stringy tip and use the green & white parts only)
1 jalapeño, seeded and finely chopped
1-2 avocados, seeded, sliced and diced
1/4 cup fresh cilantro, finely chopped
1 clove garlic, finely chopped
Juice of one lime
Salt and fresh ground pepper to taste

For dipping:

Corn tortillas chips

Jicama, cucumber or carrot slices. These are my favorite option and it's healthy!

preparation

Mix all ingredients in a bowl and mix gently. You can cover and refrigerate the mixture until ready to use or dig in immediately! Enjoy!

Tortilla Soup (Sopa de Tortilla)

There are so many versions of tortilla soup,  and I have an authentic Mexican tortilla soup recipe for you that's not gringo-fied!  Sopa de tortilla. While I was in Mexico,  Chef Pablo Ryler and I had a one-on-one Mexican cooking lesson.  I love the flavor, and the preparation is very easy. This recipe calls for some authentic Mexican ingredients like ezapote, which you should be able to find it at your local international fresh market.

ingredients

6 corn tortillas
4 ancho chilies, seeded
1/2 cup of frying oil, such as canola oil 
1/4 white onion, chopped
2 cloves of garlic, peeled 
1 ripe tomato, chopped
6 cups of chicken stock
4-5 fresh epazote leaves 
1/4 teaspoon of Mexican oregano
Sea Salt 
Toppings: 
Queso Fresco, cubed
Tortilla and Ancho Chile Strips 
Avocado, pitted, peeled and cubed (optional) 

preparation
Cut the tortillas in half and then cut crosswise into 1/2 inch wide strips. Let them dry for 5-7 minutes.  Cut 5 chiles lengthwise into narrow stripes about 
1 inch long and soak one chile in hot water for about 10 minutes. 

In a frying pan over medium high heat warm 6 tablespoons of frying oil. When hot, add the tortilla strips and fry, tossing until crisp and golden. Using a slotted spoon, transfer to paper towel to drain. Next. fry the chile strips very quickly in the same oil, until crisp and remove and drain on paper towels. 

Discard all oil but leave about 1 tablespoon in the frying pan. Over medium low heat, warm the oil, when ready add onion and garlic. Sauté for about 7-10 minutes. In a food processor or blender, transfer the onion and garlic. Drain soaking the ancho chile and discard the water. Tear up the ancho chile and add to the food processor with the chopped tomato. Purée until smooth. Add 1/4 cup of water to create a smooth consistency.

In a dutch oven or stock pot,  warm 1 tablespoon of oil over medium high heat. Add the purée and fry, stirring continuously for about 5 minutes until is deepened in color. Stir in broth, epazote, and oregano. Simmer for about 15 minutes. Season with sea salt. 

When ready to serve, divide half the tortilla strips in bowls, ladle the hot soup in bowls.  Top with the remaining  tortilla strips, the cheese, chile strips and the avocado. Serve immediately. Enjoy!!!