CHIReview
photo credit: Las Fuentes Group
Manchamanteles
Manchamanteles in Bucktown is from the chef behind Mis Moles, one of the best Mexican restaurants in Chicago. There are similarities between the two, from the massive dining rooms with exposed brick walls and papel picado, to exteriors painted the same shade of bright blue. Another similarity? The food at Manchamanteles is also great. The menu focuses on different moles, perfectly cooked wood-fired meats, and regional dishes from across Mexico. Things like a fantastic smoky chicken doused in black mole and grilled Chilean sea bass with green mole make an appearance. Even the non-mole dishes, like cochinita pibil served with tortillas that are as soft as a baby blanket, are fantastic. Show up with a big group of people you barely know and after a few of their margaritas (served in giant chalices) you’ll probably be best friends by the end of the night.
photo credit: Gia Photography
Food Rundown
photo credit: Gia Photography
Borrego En Mole Negro
Manchamanteles’ mole negro is incredibly rich and complex, which makes sense considering its 29-ingredient secret recipe makes Dr. Pepper’s look simple. It’s deeply smoky, slightly sweet, and pairs well with the juicy lamb chops.
Pollo En Mole Verde
The chicken breasts are served with three signature moles to choose from, but the green one is best. Thanks to extra nuttiness from pumpkin seeds, this light and savory mole nicely complements the chicken’s charred flavor.
photo credit: Gia Photography
Cochinita Pibil
Our favorite non-mole dish. The tender pork shoulder is bathed in a punchy and savory sauce, and served with pillowy housemade tortillas for some DIY taco action. And when the server says the side of habanero sauce is very spicy, do not question them—a few drops is all you need for some brightness and heat.
Camarones En Crema Poblano
These plump crustaceans swim in slightly spicy and creamy sauce, and they’re excellent. Oh, and those chunky mashed potatoes that come in a little tortilla bowl? You’ll want the poblano sauce involved with those as well.
