One of my favorite BYOB’s in the city, Chilam Balam, serves up small plates of modern Mexican fare. Many of the dishes combine a variety of complex and creative flavors while still maintaining a traditional Mexican essence. Their menu continually changes but there are some constants that have stuck around on the menu since my first visit a couple of years ago.
The guacamole was a nice start. Despite being named "Chunky Guacamole,” it was actually on the creamy side. The chip to guacamole ratio was spot-on which was great. I always hate asking for more chips to finish the guac! And we finished it so fast, I forgot to take a picture. Woops!
Next we ordered the corn masa memelas, served with black beans, aged goat cheese, Arbol salsa and dressed shoots. I really liked the combo of the goat cheese with the beans.
The guacamole was a nice start. Despite being named "Chunky Guacamole,” it was actually on the creamy side. The chip to guacamole ratio was spot-on which was great. I always hate asking for more chips to finish the guac! And we finished it so fast, I forgot to take a picture. Woops!
First up: Shiitake mushroom Empanadas with grilled veggies, Wisconsin jack cheese, & salsa verde. My main gripe is that there wasn't enough cheese. However, the veggies were cooked nicely and the overall flavor was spot on.
The grilled flank steak was prepared perfectly medium rare and served with roasted potatoes, crispy onions, and a smoky guajillo chile sauce.
By the time the pork tenderloin arrived, we were getting so full but we had to keep on going, because it looked so good! Served with mole rojo, sweet potato puree, fried okra, toasted almonds, this tenderloin was cooked perfectly and went nicely with some freshly made tortillas.
For dessert we had the formed chocolate chile mousse, with a spiced goat cheese center and orange marshmallow sauce. I really wanted to like it, but I’m just not sure chocolate and goat cheese go together, at least not in this dish. It looks pretty though!
Some pointers - - Because of the small plates, you'll want to order more than one dish per person. It’s not cheap, but it's very much worth the money, though, and you'll probably want to try everything anyway! If you don’t arrive early, be prepared to wait. The restaurant is teeny tiny and they do not take reservations. Chilam Balam is CASH only! So be sure to stop at the ATM first! The staff is friendly and I always love the music selection playing in the background. Also, chef/owner Chuy Valencia, will battle it out on Season 9 of Top Chef!
3023 N Broadway St.
(773) 296-6901
(773) 296-6901
TO DIE FOR!! My mouth is watering. I need to see more pictures of you and T, WITH the food :) Love you!
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