Mas Alla del Sol

"Popular with locals and visitors alike, Mas Allá del Sol’s chef and owner Adán Moreno’s food is so impressive that he was once commissioned to cook for a group of visitors, including the Archbishop of Mexico City. This anecdote is somewhat poetic, as the Catholic Church has historically been involved as part and patron of Mexico’s culinary history. Moreno’s menu features Mexican favorites like enchiladas, chiles rellenos, and a cactus salad, all prepared with carefully chosen ingredients. Other dishes are just as Mexican but not always easily found, like the puerco con verdolagas, a tangy, meaty leaf that brings out pork in an extraordinary way. Their mezcal list is intriguing, going beyond Oaxaca and showcasing bottles from various states, including San Luis Potosí Jalisco, Michoacán, Guerrero, and Durango. This casual neighborhood eatery is open for dinner but offers a weekend brunch and is usually busy. Stay in the loop on the restaurant’s schedule changes, menu highlights, and upcoming events by following their Instagram account." - Brenda Storch, Eater Staff

"With plenty of tables and a long bar, Mas Alla Del Sol in Edgewater is a solid neighborhood choice if you’re looking for a spot with enough space for your coworkers, family, and/or Netflix true crime club. The menu has all sorts of Mexican dishes, with starters like shrimp and tilapia ceviche and shareable entrees like smoky pollo en mole. They also have a decent three-taco dinner, but it’s not a mix-and-match situation—you can only get three of the same type, so choose wisely. None of the food will blow you away, but everything is good enough that dinner (with a margarita or two) is still satisfying." - John Ringor

"At this sister restaurant to Lincoln Square’s Los Nopales, chef Adan Moreno’s menu explores Mexican cuisine beyond street food like tacos and quesadillas. There’s steak here, and fish and shrimp prepared using recipes from various regions of Mexico, and seasonal specials like chiles en nogado." - aimee.levitt, Eater Staff

"Moreno decided to incorporate chiles en nogada into his menu after his customers requested them. The plate is demanding, as it requires several steps: from sourcing the ingredients at their peak; to the preparation of the sauce; to the roasting, peeling, and cleaning of the peppers; to the stuffing, and final assembly." - Brenda Storch

"He’s recommends of Más Allá Del Sol in Rogers Park." - Ashok Selvam