Chilam Balam

This cozy subterranean space feels like an undiscovered hideaway, but the secret is offcially out. Though waits can be long, the helpful staff always goes the extra mile to steer guests through a rotating menu of complex shared plates.
Familiar favorites and seasonal specials make for a festive spread of adventurous, yet universally pleasing dishes, like roasted plantains set over a layer of cottage cheese and topped with salsa macha (made from sesame seeds and peppery dressed watercress). Achiote-marinated beef empanadas with a habanero-spiced pineapple tatemada salsa show an in-depth understanding of flavors; while peanut butter empanadas—primed for dipping in Oaxacan chocolate sauce and dulce de leche—take a childhood delight to new heights.