Mas Alla Del Sol deals with Chicago restaurants to authentic Mexican food and handmade mixed drinks. The fresh active ingredients are handpicked by the native Mexican owner to guarantee the tastiest salsas and guacamoles in addition to every meal on the menu.
This restaurant is a popular dining establishment that serves its restaurant’s Handcrafted mixed drinks and Mexican foods. Owned by a Mexican native, who guarantees that all components utilized in the foods are genuine and fresh, making each meal on the menu tasty. Mostly it is a supper dining establishment. However, it is open for breakfast on weekends.
Also is predominately a supper dining establishment, however, does open for breakfast on the weekends. Whether you have the tasty Mas Alla Del Sol food provided or take pleasure in the relaxing dining environment, the meal will be unforgettable.
Area and contact
5848 N Broadway St, Chicago, IL 60660-3518
Far North Side
2.8 miles from Wrigley Field
Mexican, Breakfast, Brunch
Hours: 10am – 11pm
– SPECIAL DIETS.
Vegetarian Friendly, Vegan Options.
Supper, Brunch, Lunch.
Takeout, Reservations, Seating, Wheelchair Accessible, Serves Alcohol, Full Bar, Table Service.
Atmosphere: Casual, Classy.
Sound Level: Average.
Alcohol: Full Bar.
Most exceptional Nights: Tue, Fri, Sat.
Foods: Caterers, Mexican, Latin American, Seafood, Healthy, Vegetarian.
Rate Range: Average.
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Saturday10AM – 11PM.
COVID-19 Alert: Hours and menu choices might be impacted due to the COVID-19 corona infection. Please call the dining establishment straight for upgraded information.
Open Today: 10:00 am-11:00 pm.
Tuesday 4:00 pm-10:00 pm.
Wednesday 4:00 pm-10:00 pm.
Thursday 4:00 pm-10:00 pm.
Friday 4:00 pm-11:00 pm.
Saturday 10:00 am-11:00 pm.
Sunday 10:00 am-9:00 pm.
Extra Dining Info:
– Delivery No.
– Payment Credit Cards Accepted.
– Parking Street.
– Suitable for Kids Yes.
– Attire Casual.
– Alcohol Yes – Full Bar Reservations.
– Price Point $$.
– WiFi Yes.
– Outdoor Seats.
High-end Mexican from the couple behind Los Nopales.
Coconut or Vanilla seasoned.
– Fried Ice Cream.
A scoop of vanilla ice cream rolled in cornflakes and cinnamon. It was deep-fried and after that sprinkled with chocolate sauce, completed with whipped cream and a cherry.
– Chocolate Lava Cake.
Molten chocolate lava cake served with a scoop of vanilla ice cream.
– Guava Cheesecake.
Guava seasoned cheesecake sprinkled with cajeta (comparable to caramel, made with goat milk).
– Pastel de Tequila.
The dump cake was taken in tequila and Nescafe.
– Pineapple Upside-down Cake.
Completed with a scoop of vanilla ice cream.
Now the couple has broadened into a more-spacious sister place in Edgewater, keeping much of the old menu, however, including to the mix some home specializes, plus white wine, craft, and beer mixed drinks. It would be great to see more Mexican locations use fresh green salads like the one here including verdolagas, purslane, served with julienne radishes and tomatoes, dabs of goat cheese for crunch, tortilla strips, sliced up vermicelli thin. About those craft mixed drinks: there are specialized margaritas and rich mixtures such as the Mayahuel, chamomile-infused tequila with Lillet Blanc and Fruitlab natural orange liqueur, however charmingly, these come in gaudy goblets with a brilliant blue cactus stem.
Functions: Full Liquor Service, Carryout, Private Rooms, Dinner, Open Late, Saturday Brunch, Sunday Brunch, Open Sunday, Reservations Accepted.
Payment Type: MasterCard, Visa, Discover.
Mas Alla del Sol is a popular dining establishment that serves its restaurant’s Handcrafted mixed drinks and Mexican foods. It is owned by a Mexican native, who makes sure that all components utilized in the menus are genuine and fresh, making each meal delicious. Mainly it is a supper dining establishment. However, it is open for breakfast on weekends. Mas Alla Del Sol is predominately a supper dining establishment however does open for breakfast on the weekends. It would be great to see more Mexican locations use fresh green salads like the one here including verdolagas, purslane, served with julienne radishes and tomatoes, dabs of goat cheese, and, for crunch, tortilla strips, chopped vermicelli thin.
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