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Ki’ikibáa
Yucatecan
Panuchos and salbutes, those fried corn tortillas piled with slow-roasted cochinita pibil, are the reason to come to this Yucatecan spot on NE 82nd. The dining room is modest and unassuming, the kind of place that would never brag about itself, which somehow makes the food feel even more surprising. Order broadly and share: the menu rewards the curious, and the soups, when they appear, are not to be passed over.
The awards strongest first
- The New York Times The 25 Best Restaurants in Portland, Ore., Right Now
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Cochinita pibil
“the cochinita pibil, citrusy slow-roasted pork, should be the first move”
The New York Times -
Panuchos
“The panuchos and salbutes — both regional specialties of fried corn tortillas, the latter stuffed with refried beans — are great topped with any of the options”
The New York Times -
Salbutes
“The panuchos and salbutes — both regional specialties of fried corn tortillas, the latter stuffed with refried beans — are great topped with any of the options”
The New York Times -
Relleno negro
“The relleno negro and menudo soups aren’t always available, but if they are, make sure to get both.”
The New York Times
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