Chilam Balam’s cozy subterranean space feels like an undiscovered hideaway, but the secret of this lively Mexican hot spot is out. Though waits can be long, the accommodating staff goes the extra mile to mix up margaritas with BYO tequila or walk guests through the rotating roster of shared plates. Familiar favorites and seasonal specials make for a festive spread of adventurous, yet universally pleasing dishes. Flat corn tortillas form a sandwich-style enchilada, stuffed with fork-tender beef brisket and topped with crunchy strands of sweet potato slaw. Salty chorizo and green papaya tlacoyos show that opposites attract, and peanut butter empanadas-primed for dipping in Oaxacan chocolate sauce and dulce de leche-take a childhood favorite to new heights.
- MICHELIN guide inspectors