Ki’ikibáa
Yucatan restaurant · Madison South ·
Yucatán specialties like panuchos & salbutes, plus burritos
Yucatán specialties like panuchos & salbutes, plus burritos
"Manny Lopez developed a loyal following at his previous restaurant, Angel Food & Fun; now, he has honed in on Yucatecan specialties at this colorful Northeast 82nd restaurant. Many flock to Ki’ikibáa for the panuchos, layered with silken black beans and citrusy cochinita pibil; however, the menu is stacked with plenty of other strong options, as well, including standards like burritos, satisfying salbutes, and an earthy relleno negro. The specials board is often stocked with must-orders, as well."
"You might gravitate toward the masa-centric salbutes and panuchos topped and stuffed with succulent cochinita pibil that were popular at chef Manny Lopez’s previous restaurant, and you wouldn’t be wrong. But come on a weekend to his new Yucatecan counter-service spot on 82nd Ave. for the soups, like the stunning relleno negro, a turkey stew in a charcoal black broth darkened with charred chile paste called recado, and featuring a giant pork meatball that reveals a hard-boiled egg inside when you slice it open. The soup not only looks cool, but also has a wonderfully spicy-smoky flavor. This mom-and-pop place also does a more prim blanco version, solid menudo, plus a variety of pozoles. If it’s available, we recommend the milder green pozole that’s thickened with tomatillos." - krista garcia
"You might gravitate toward the masa-centric salbutes and panuchos topped and stuffed with succulent cochinita pibil that were popular at chef Manny Lopez’s previous restaurant, and you wouldn’t be wrong. But come on a weekend to his new Yucatecan counter-service spot on 82nd Ave. for the soups, like the stunning relleno negro, a turkey stew in a charcoal black broth darkened with charred chile paste called recado, and featuring a giant pork meatball that reveals a hard-boiled egg inside when you slice it open. The soup not only looks cool, but also has a wonderfully spicy-smoky flavor. This mom-and-pop place also does a more prim blanco version, solid menudo, plus a variety of pozoles. If it’s available, we recommend the milder green pozole that’s thickened with tomatillos." - Krista Garcia
"Cooks at this Northeast 82nd Yucatecan restaurant mix pork and chicken in an achiote-laden sauce and pat the mixture into masa, wrapping the tamales in banana leaves for a rich, silky texture. Often, the restaurant also serves a specifically Yucatecan tamal variant, brazo de reina, as a special. stuffed with hard-boiled eggs." - Eater Staff
"On a chilly day, there is not much better than a warm, spicy bowl of pozole with chewy bites of hominy. Portland Yucatecan restaurant Ki’ikibáa serves steaming bowls of pozole rojo and pozole verde full of shredded pork and chicken. Both come topped with cabbage, cilantro, radish, avocado, queso fresco, and crispy chips." - Rebecca Roland
