Kie-Gol-Lanee Uptown
Mexican restaurant · Uptown ·
Authentic Oaxacan cuisine: tlayudas, moles, tamales
Authentic Oaxacan cuisine: tlayudas, moles, tamales
"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
"If you think you know what to order from this kitchen because you’ve been to Oaxaca, just wait a minute and listen to your fellow diners. They too have made the journey and their knowledge could probably draw a map of the city. Located in the heart of Little Saigon, this quiet restaurant has been thriving thanks to a clientele who knows quality when they taste it.The likes of soft, just-steamed pork tamales with a delicately spiced green mole; or wide, crackly tlayudas piled high with chorizo are presented to your table with the utmost care. The focused menu may have a number of highlights but one favorite is the Cornish hen roasted until its skin is crisp as a chip and then smothered with a dark, faintly sweet mole made from a riot of layered spices." - Michelin Inspector
