Kie-Gol-Lanee
Mexican restaurant · Uptown
5004 N Sheridan Rd, Chicago, IL 60640
Highlights
Oaxacan fare: tlayudas, tamales, moles, rabbit, quail, grasshoppers
Oaxacan fare: tlayudas, tamales, moles, rabbit, quail, grasshoppers
"This Mexican restaurant specializes in Oaxacan cuisine, a.k.a. the region of Mexico that brought us some of our favorite moles (like the rojo and negro) and antojitos. Everything on the menu is delicious, but while you’re here be sure to order one of their specialties: tlayudas, ceviches, birria, and chilacayota—a squash aguas frescas perfect for any season." - adrian kane, courtney sprewer, veda kilaru, john ringor
"Kie-Gol-Lanee (“Old Stone” in the Zapotec dialect) is the phonetic spelling of Santa María Quiegolani, a small Oaxacan village in this state’s southern sierra. This is where siblings and co-owners María and Reynel Mendoza — and María’s husband, Léonides Ramos — grew up and learned to cook. Sandra Sotz, Reynel’s wife, completes the family team. The menu includes well-known regional staples like Oaxacan-style red or green tamales cooked in banana leaves, red mole, and traditional tlayudas, as well as more exotic dishes featuring quail, rabbit, wild boar, and seasonal grasshoppers. The environment is relaxed, and the Oaxacan servers are well-informed. Save room for dessert — the café de olla and tres leches cake are delightful. And for something truly unique, give the nicuatole a try. Similar to Jell-O, but silkier and made with corn and seasonal fruits, this sweet is not commonly found outside of Oaxaca. Online ordering is available." - Brenda Storch
"Named after the Oaxacan village of Santa Maria Quiegolani, this charming Uptown restaurant, led by chef Reynel Mendoza, is known for stellar moles, tlayudas, and delicate blue corn tortillas made by hand. A second location recently opened in Logan Square." - Eater Staff
"A Mexican restaurant known for its authentic Oaxacan cuisine." - MICHELIN Guide
"Kie-Gol-Lanee (“Old Stone” in the Zapotec dialect) is the phonetic spelling of Santa María Quiegolani, a small Oaxacan village in this state’s southern sierra. Here is where siblings and co-owners María and Reynel Mendoza and María’s husband, Léonides Ramos, grew up and learned to cook with recipes passed down through generations. The two-time Bib Gourmand Award-winning team pays homage to their hometown with their offerings with well-known regional staples like their Oaxacan-style red or green tamales cooked in banana leaves, red mole, and traditional tlayudas, as well as more dishes featuring quail, rabbit, wild boar, and seasonally, grasshoppers. Closed Tuesdays." - Eater Staff
