"Waiters are dressed like charros, and the decor made me think it was designed to attract Americans eager to relive their Mexican beach vacation. During peak hours, Manchamanteles gets busy but never packed; the massive space means reservations aren't required. The staff is kind and attentive with steady service that doesn't feel rushed. Friends, dates, and large parties filled the space on Saturday night during my visit, while Bahena roamed the dining room speaking to guests."
"Start with the calabaza en tacha tostada, featuring slow-cooked and caramelized pumpkin with piloncillo, an unrefined cane sugar. The soft sweetness of the pumpkin seasoned with cinnamon and orange zest is offset by tart queso fresco on a crunchy tostada, and a drizzle of spicy salsa macha. Mole negro Oaxaqueño con pavo features a slow-braised smoked turkey drumstick swimming in that aforementioned sauce."
Manchamanteles presents a decorated, characterful dining room with traditional Mexican motifs and waitstaff dressed like charros. Chef Geno Bahena centers the menu on complex mole, including a signature mole made from 28 ingredients and a mole negro Oaxaqueño served with slow-braised smoked turkey. Starters include calabaza en tacha tostada with caramelized pumpkin, piloncillo, cinnamon, orange zest, queso fresco, and salsa macha. A chocolate tamal topped with vanilla ice cream offers a smooth, creamy dessert experience. The large dining space fills without feeling crowded, service is steady and attentive, and the kitchen emphasizes seasonal harvests and vegetarian-friendly squash preparations.
Read at Eater Chicago
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