Chilam Balam

"The creative Mexican restaurant in East Lakeview, owned by Soraya Rendon and run by chef Natalie Oswald, retains the spot it’s held on the Bib Gourmand list since 2017." - Eater Staff, Ashok Selvam

"A Mexican restaurant offering seasonal and locally sourced ingredients." - MICHELIN Guide

"Chilam Balam is a fun little basement room where you’ll be packed together with other people, all eating shareable Mexican food. The menu shifts regularly, but think ceviches, moles, empanadas, and cuts of meat, all with a unique take. Oh, did we mention it’s BYOB? It’s BYOB, though there are some restrictions: you can bring one bottle of wine or six-pack per couple, or one 750ml bottle of tequila. Yes, the only type of liquor you can bring is tequila because Chilam Balam apparently never had a terrible night as a sophomore in college. It’s a great spot for a date, and you may even be able to impress said date by providing the translation of the name Chilam Balam, “book of the jaguar priest.” Will your date believe you? Who knows, but as long as you get some of the smashed potato salad with brussels sprouts and chorizo on the table, it will be brushed under the table. Because chorizo cures all ailments. (Except for heart disease - it probably doesn’t cure that.) So bust out the booze you have lying at home, bring some cash (it’s a cash-only spot), and head out to Lincoln Park to eat quality Mexican small plates. Food Rundown Guacamole Have you ever gone to a Mexican restaurant and not immediately ordered the guacamole after sitting down? Don’t break that streak now. Smashed Potato Salad Our favorite thing on the menu, when it’s available. This tastes incredible. You may want to get two orders, just to prevent serious fighting over the last bites of this. Mahi-Mahi Ceviche If raw fish is your thing, absolutely get this. Even if it isn’t, you should get this. Some sort of ceviche can be expected. Mushroom Empanadas Shiitake mushroom empanadas with a little Wisconsin cheese and salsa verde. Sharing empanadas is a good way to make friends, and we’re into this veggie version. Grilled Pork Ribs A huge stack of damn good ribs. We know you’ll order this because you’ll see it on someone else’s table and think to yourself that you want a huge stack of damn good ribs on your table. And you’d be correct. Good thinking, your brain. Dessert Looks good and tastes good too. Order anything that catches your eye." - Zach Nerenberg

"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, Eater Staff

"This cozy subterranean space feels like an undiscovered hideaway, but the secret is offcially out. Though waits can be long, the helpful staff always goes the extra mile to steer guests through a rotating menu of complex shared plates.Familiar favorites and seasonal specials make for a festive spread of adventurous, yet universally pleasing dishes, like roasted plantains set over a layer of cottage cheese and topped with salsa macha (made from sesame seeds and peppery dressed watercress). Achiote-marinated beef empanadas with a habanero-spiced pineapple tatemada salsa show an in-depth understanding of flavors; while peanut butter empanadas—primed for dipping in Oaxacan chocolate sauce and dulce de leche—take a childhood delight to new heights." - Michelin Inspector