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Chilte
Modern Mexican
The restaurant's unofficial motto translates roughly to "I don't give a damn," which is a curious thing to post when your birria arrives in hand-pressed squid ink tortillas with miso consommé. Chilte is a modern Mexican restaurant and bar in a revamped motor hotel on Grand Avenue, and Food & Wine named the chef one of its Best New Chefs. The seasonal menu shifts often, and the team pulls in guest chefs regularly, so the room rewards repeat visits.
The awards strongest first
- Food & Wine Best New Chefs · Lawrence "LT" Smith
- Foodist Awards 2024 · Finalist · Emerging Restaurant of the Year
- Esquire The Best New Restaurants in America
- Bon Appétit America's Best New Restaurants
- Phoenix New Times 2025 · Best Chef to Watch · Best of Phoenix · Lawrence 'LT' Smith
- Phoenix New Times 2024 · Best Hotel Restaurant · Best of Phoenix
- The Infatuation The 20 Best Restaurants In Phoenix
- Phoenix New Times 2023 · Best Transition to Brick and Mortar · Best of Phoenix
- James Beard Awards 2025 · Semifinalist · Emerging Chef · Lawrence "JT" Smith
- Phoenix Magazine Santa Quesadilla · Top 100 Dishes of Arizona
- The Infatuation The Best Restaurants In Phoenix
- Phoenix New Times The 10 best Mexican restaurants in Phoenix
- Eater The 38 Best Restaurants in Phoenix
- Spirited Awards 2026 · Regional Top 10 Honoree · Best U.S. Hotel Bar – U.S. West
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Birria
“Try the birria, which is stuffed into hand-pressed squid ink tortillas or a Benny Blanco flour tortilla and served alongside a savory miso consommé”
Phoenix New Times, 2024 -
Mole de la casa
“, as well as the mole de la casa and quesadilla with grasshoppers.”
Phoenix New Times, 2024 -
Quesadilla with grasshoppers
“, as well as the mole de la casa and quesadilla with grasshoppers.”
Phoenix New Times, 2024 -
Green chorizo vampiro
“A current sample menu includes a green chorizo vampiro with queso asadero and chapuline schmaltz, hoja santa quesadilla with goat cheese, rotating mole de la casa, market crudo or aguachile, and grilled fish with mole novia.”
Eater
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