Chilam Balam

Not typical Mexican spot, former Topolobampo/Frontera Grill and Adobo Grill chef Chuy Valencia brings creativity to the menu at Chilam Balam. Using local ingredients, Valenica serves up an array of small plates depending on the season like heirloom tomatoes with a chile-avocado dressing or grilled summer squash quesadillas. The space is more punk-rock than chintzy Mexican and BYOB means bring your own tequila—mixers for margaritas and sangrias are available by the pitcher. It's about the time someone broke the mold of Lakeview's bland Mexican restaurants.