Chicago’s Best Mexican Restaurants | Eater Chicago
"Owner Soraya Rendón opened the restaurant amid a financially turbulent 2008. Focused on sustainable cuisine and freshly sourced ingredients, Chilam Balam’s ever-changing menu of shareable plates features a creative take on traditional dishes like the corn masa black-bean-stuffed memelas with goat cheese, tomatillo, and chile de árbol salsa or the roasted carrots with truffle burrata and fennel salsa verde. The plates, many of which are gluten-free, are brought to life by chef Natalie Oswald, a Topolobampo and Frontera Grill alumna. Fish specials and fresh tortillas are available on weekends, and there is a special dessert that changes weekly. The atmosphere is eclectic with an underground feel. Only cash and Venmo are accepted. BYOB. Check the website as there are some beverage restrictions." - Brenda Storch
