Table Talk: Chilam Balam

Chilam Balam
3023 N. Broadway St.
Chicago, IL 60657
773–296–690

With a name like Chilam Balam, which translates to “Book of the Jaguar” (a reference to the Mayan prophecy that the Earth’s current cycle will end in 2012) you know this brand new Mexican eatery in Chi town will be pushing the culinary envelope.

Owner/Chef Chuy Valencia believes that Mother Nature's resources are at serious risk if humans don’t begin to live in a more sustainable manner, and Chilam Balam is definitely ahead of the game. Growing up in Sonoma, California, Valencia, 23, had parents who grew their own food in the backyard. Chuy has always been an advocate for locally farmed seasonal ingredients and that’s what he has chosen to showcase at Chilam Balam, opening this week. Don’t let his young age fool you, his skills are on point. At his tender age he already has experience working as a sous chef at the Frontera Grill and Topolobampo under the watchful eye of the talented Rick Bayless.

"Chilam Balam will be a cool new fresh type of Mexican restaurant," declares manager, Eddie Vitola. They will experiment with different ingredients to come up with amazing innovative family style dishes as well as have different monthly specials. The restaurant is also BYOB, which should help keep the tab reasonable! The décor is colorful and vibrant, reminiscent of a traditional Mexican kitchen, but with hip, modern edge. Besides the Mexican folkart displays they also plan to showcase paintings and photography of local artists.

I’m definitely looking forward to experiencing this brand new Mexican restaurant with a conscience.

www.chilambalamchicago.com