Chilam Balam
Chilam Balam is a sustainably minded BYOB restaurant serving Mexican
shared plates with a farm fresh twist. Striving to provide the tastiest, freshest
ingredients, while preparing the dishes and other aliments without
unnatural additives and ingredients, Chilam Balam designs all its dishes to
share at the table. Take a little piece, make a taco out of the fresh tortillas,
or top one of the handmade tostadas. Most of the dishes on the menu also
happen to be gluten-free.
Business owner Soraya Rendon opened Chilam Balam in August of 2009. The
successful entrepreneur hails from Mexico City and has teamed up with Chef
Natalie Oswald, an Ohio native and talented culinary expert. After more than
seven years of being in business, the team has received several impressive
accolades including the Chicago Michelin Bib Gourmand (2012, 2013, 2014,
2015, 2016, 2017 and 2018), Chicago Magazine’s Best New Restaurant as well
as Top Mexican Restaurants in Chicago. Chilam Balam is a must-visit dining
destination for true foodies everywhere.
Locals also love Chilam Balam. One Lakeview East resident, Cecilia Vaisman,
a public radio journalist and associate professor of Journalism at
Northwestern University sees Chilam Balam’s success as a testament
to Rendon and Oswald’s work ethic. “Chilam Balam has a very dynamic,
entrepreneurial feel behind it. They’re bringing traditional flavors in new,
exciting ways,” Vaisman said.
MEXICAN
3023 N. Broadway
(773) 296-6901
chilambalamchicago.com
BYOB
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