Priding itself on farm-fresh foods straight to your table, Chilam Balam is the perfect place for trying a lot of different Mexican dishes in one sitting. Between two of us (embarrassing?), we went through six small plates...and dessert. From grilled hanger steak in guajillo sauce to achiote marinated, seared jumbo scallops, we tried it all. Indulgence is an understatement in this case - we gorged. How could you not when the "recommended" dessert is a formed chocolate chile mousse, with a spiced goat cheese center, orange toasted marshmallow sauce and candied plantains? Exactly.Under the ownership of Soraya Rendon and Chuy Valencia, Chilam Balam has become a favorite for locals and visitors. Valencia was formerly Sous Chef at Frontera Grill and Topolobampo, as well as Chef de Cuisine for Adobo Grill, so needless to say, he's pretty well trained.
The inside of the restaurant is small, authentic and cozy. Great spot for a date or for catching up with a friend - not for a group dinner. Be sure to make a reservation, and be sure to take advantage of the BYOB. Also, they are cash only.
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