Chilango

“Absolutely LOVED our meal there. The drinks were fabulous. Our favorite was the Sueño. Bright and fresh and creamy (with no cream in it). The Bad Bunny was nearly as good. For our starters, we had the oysters, which were delicious and fresh and briny, adding fantastic flavor with their mango hot sauce. It didn’t overpower anything on the oysters. We also ordered a masa panisse. It was crispy on the outside, and smooth and buttery on the inside. It didn’t even need any sauce. Entrees: the enchiladas verde and steak fajitas. The enchiladas were delicious. The verde sauce gave some brightness to the dish, without overpowering spice. The enchiladas themselves were perfectly made with fresh, house-made tortillas and the right amount of smoked chicken in them. It was more filling than we expected. The fajitas were about the best I’ve ever had. Perfectly cooked and tender flank steak, with a good amount heat from the spices. A lovely mix of onions and peppers with fresh pico, guacamole, and crema. Well balanced in every way I wanted it to be. Dessert: we were comfortable, but wanted something sweet to top it off. Sebastian Joe’s banana chocolate chip ice cream. The banana was definitely there, but it got mostly covered up by the chocolate ice cream (just how my palate works with chocolate, usually). It was still quite tasty. I highly recommend Chilango, and am looking forward to coming back.”

“We did Sunday specifically Easter brunch, but face style. It was delicious. Salmon dip is delicious. Must try the salad with super fresh coffee was Always hot I had a mango margarita which honestly wasn’t that good but I can honestly forget them atmosphere food and coffee was delicious so I can totally get past that margarita the views are amazing 🤩”

“My husband & I have eaten at Chilango twice now with groups of friends and had great experiences both times! The chef, Jorge Guzman, has a number of JBFA nominations and previously lead the kitchens at Surly’s Brewer’s Table and Petite Leon. Food highlights - our absolute favorites from the menu are the sikil pak and camarones al diablo. Ordered both dishes both times we’ve been there and they have been consistent preparations across visits, plus tons of flavor. Ordered a burger to split 4 ways with our friends last visit and loved it so much we ordered a second one to take home for a late night snack. We’ve gotten the queso twice, once with the brisket and once without. I actually preferred the queso on its own without the brisket, thought the brisket added a greasy element that I didn’t care for, plus it could’ve benefited from a strong pinch of salt. In terms of starters, I love the sikil pak, a smoky, well spiced dip made from pepitas. Highly recommend starting your meal with this! The piquillo peppers stuffed with goat cheese are a strong second pick, they were delicious. I was craving something sweet at the end of our last meal, so we ordered a slice of the basque cheesecake to share. It was decadent in the best way possible, rich but not too sweet, with a vanilla poppyseed crumble on top that added a delightful texture to each bite. They also have an excellent lineup of cocktails and mocktails - don’t miss out on their strawberry lemonade, it was one of the best iterations of that drink that I’ve tried. Friendly, efficient service and a beautiful space filled with plants and murals. It’s a good spot to celebrate special occasions. They will validate your parking if you park inside the Calhoun Beach Club ramp, but we’ve always easily found a spot to park on the metered street parking around the restaurant.”

“Came in with a group of friends for dinner. Atmosphere is great and definitely a great vibe. Overall, all the dishes we ordered were good. The dessert didn’t do anything for us, we had high hopes but it was missing something. The chips and guac was a favorite for the table— so good!! Drinks were good, although on the pricier side. I’m happy to see a restaurant back in this spot and will likely try again after its bit opened a few months.”

“My friends and I visited here for a part of my birthday celebration as we have talked about this place before so I wanted to at least give it a shot. Overall the food was okay, and I intentionally avoided most dishes under the fuertes section not only because they were pricey but also because I wanted to see how much care they put into dishes that customers probably relatively order less, so I ordered quite a few dishes under the para la mesa section. In terms of highlight, the best dish in my opinion was actually the pistachio tres leches. The milk was definitely there, and there was a good amount of pistachio flavor immersed into the cake. I thought that texturally it worked very well, too, because the softness of the cake provided a good contrast with the pistachio bits on the top. The esquites were great as well, with the tajin crema providing both a sense of creaminess and just a tiny bit of spice, and the manchego cheese giving flavor. The baja fish tacos contained a good amount of white fish and the chipotle crema added flavor. Personally I liked the fact that the brisket tacos had a good amount of smoked brisket meat, but my friend who ordered the dish didn't enjoy it because she didn't think the salsa was flavorful enough, which I could understand but disagreed with. Other dishes were leaning towards okay to meh, such as the papas machas, which had fried yukon potatoes containing very good crispy texture but way too salty flavor, especially if the potatoes were tiny and had a lot of oil at the bottom. The brussel sprouts did not have enough lime vinaigrette so it was practically flavorless, especially since it was probably deep fried without additional seasoning, which also caused some pieces to be hard to chew. The grilled snapper itself was almost flavorless, and relied on the salsa for flavor completely. I didn't understand it because it looked like it was grilled in achiote, so I assumed it followed the tikin xic dish in Yucatán Mexico, with pickled red onions and all. Maybe the achiote paste didn't have enough spices in it for marinading, or maybe the time wasn't enough. Even though as of now I wouldn't actively recommend this establishment to others yet, I would still like to visit myself to try some dishes that my other friends have hyped up, namely the enchiladas de camote and verdes.”