Kie-Gol-Lanee

"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, Ashok Selvam

"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

"Kie-Gol-Lanee in Uptown, Chicago is a lauded Oaxacan restaurant that includes chapulines (crispy grasshoppers) in its menu." - Naomi Waxman

"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 with recipes passed down through generations. Sandra Sotz, Reynel’s wife, completes the family team.  The menu includes 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 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 — their 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. Awarded four times with a Bib Gourmand, the eatery caught the New York Times’ attention last fall, landing a spot in their “36 Hours in Chicago” feature.  More recently, Kie-Go-Lanee underwent a little sprucing up, breathing new life into its space with a refreshed ambiance." - Brenda Storch, Eater Staff