The Adana sandwich ($6.95 with fries) features a ground lamb kebab slightly charred on the grill wrapped with lettuce, tomato, red onion, love, and homemade lavash bread—but mostly love.
Chilam Balam puts a "punk rock twist" on organic and farm-fresh Mexican tapas. According to Guy, the chicken flautas with pickled cabbage and homemade queso had great crunch and flavor. Read more.
Guy Fieri hit the road for homemade Mexican dishes at Chilam Balam, where they are making shiitake mushroom empanadas and flautas from sustainable, farm-fresh ingredients. Read more.
The year’s best Mexican spot serves our favorite guacamole, peanut butter and chocolate empanadas, and is BYOB to boot. Read more.