We Think Our Food Is Great
Don't just take our word for it, see what others have to say about us. Check out the following articles written about our mexican restaurant, at Manchamanteles Restaurant we take pride in serving you the best ingredients to create the best possible.
theinfatuation.com
New Chicago Restaurants to try Now!
"Manchamanteles is the size of a football field, sounds like a soothing elevator ride with classical and jazz music, and smells like mole. This makes sense, because this new Mexican restaurant in Bucktown is mole-focused. It's also from the chef behind Mis Moles, one of the best Mexican restaurants in Chicago."
Eater Chicago
A Well-Known Mole Master Brings His Brand of Upscale Mexican to Bucktown
" This latest endeavor leans into Chef Bahena’s specialty — moles — which should come as no surprise as the restaurant is named for mole manchamanteles, or “tablecloth stainer,” an iconic and distinctive Oaxacan mole known for its rich, deep color (thus the laundry reference) and spicy-sweet flavor. "
ChiBBQKing
Chicago Chow King / Regional Eats Champ
" They hired renowned Chicago chef Geno Bahena. He was one of the original chefs at Rick Bayless’ higher end spot, Topolobampo, before going off on his own and opening a handful of restaurants in Chicago, California and Arkansas. Bahena is known as the Mole King of Chicago. "
theinfatuation.com
New Restaurant in Bucktown
"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. "