A friend and I were at Chilam Balam in Chicago within days of its opening and were regular diners until he moved to L.A. last winter. We revisited our favorite place for Mexican small plates when he was in town this last weekend. Dinner included salmon ceviche, a fennel and chard tamal, chicken milanesa, lamb shoulder chili and peanut butter filled empanadas with Mexican chocolate sauce. All accompanied by excellent margaritas, it was a delicious meal. In honor of the Top Chef: TEXAS premiere a tribute to Chuy Valencia and his beautiful food.