El Yike Oaxaqueno

"This Lombard restaurant is named for its must-order dish: yique, a sort of Mixteco answer to barbacoa served as a porridge with blended corn. The richness of the tender, fall-apart goat blends with the guajillo-bolstered stew, making it a super comforting option on one of Portland’s countless rainy days. You’ll also find other worthy, brothy diversions, including mole amarillo, menudo, and birria de chivo." - Krista Garcia

"At El Yike Oaxaqueño, yique is typically topped with smoky, tangy, tender shredded goat meat. They also serve moles and tetelas." - Nathan Williams

"Perhaps no regional Mexican cuisine gets as much love in Portland these days (apart from perhaps Tijuana’s quesabirria) as Oaxaca. The latest NoPo outpost for the land of the moles is El Yike Oaxaqueno, named for Oaxaca’s yique (sometimes spelled yikin or yike), a goat barbacoa stew that utilizes corn kernels ground into small pieces — chunkier than masa but smaller than full kernels or hominy. Difficult to find outside of Oaxaca and the California coast, yique is the crown jewel here at El Yike, but the rest of the menu is no slouch, including mole amarillo, mole Oaxaqueno, and a solid selection of tamales, empanadas, and of course the ever popular tacos." - Nathan Williams

"Perhaps no regional Mexican cuisine gets as much love in Portland these days (apart from perhaps Tijuana’s quesabirria) as Oaxaca. The latest NoPo outpost for the land of the moles is El Yike Oaxaqueno, named for Oaxaca’s yique (sometimes spelled yikin or yike), a goat barbacoa stew that utilizes corn kernels ground into small pieces — chunkier than masa but smaller than full kernels or hominy. Difficult to find outside of Oaxaca and the California coast, yique is the crown jewel here at El Yike, but the rest of the menu is no slouch, including mole amarillo, mole Oaxaqueno, and a solid selection of tamales, empanadas, and of course the ever popular tacos." - Nathan Williams