This BYO stays loyal to its most popular dishes, for better or for merely good. Half the menu consists of seasonal creations, and the other half never changes. All dishes show attention to detail and textural contrasts, but for every standout, such as the pork ribs coated with honey-pasilla sauce, there’s a plate filler, such as the bland mushroom empanadas. By and large, though, Chilam Balam sets a high bar in a basement restaurant. The attentive servers are happy to concoct margaritas from your tequila. Cash only.