Chilam Balam

The team behind this Mexican restaurant places an emphasis on sustainable practices and local sourcing, striving to put forth farm-fresh and house-made ingredients whenever possible. Those methods result in crowd-pleasing plates like watermelon salad with green salsa macha, shiitake mushroom empanadas with chihuahua cheese, and banana leaf steamed wahoo with mango and achiote marinade. Bring along a Tempranillo or Malbec for those spices, or keep things easy with any no-fuss lager.