"At Casa Balam, music ricochets off sun-baked stone walls. Servers weave through the crowd, balancing trays of electric-blue mezcal cocktails. They pause to unveil platters of ceviche, wisps of smoke curling dramatically around the dishes. At first, it all might feel a bit Miami-obnoxious. That's part of the reason why we like this Decatur Mexican spot. It’s not a who’s who of Atlanta, but it has the look and feel of one. People come to Casa Balam for a good time, sure, but really this is a place to kick back, share some spice-packed plates, and go with the upbeat flow. photo credit: Amy Sinclair Fish shines as a highlight here. In the tacos de pescado, the flounder has crackly, tasty breading, and is flaky and moist inside. Tender and light, the ceviche ahumado has a zingy, citrus kick that’s cool and bright. To bring a little flair to your table, that ceviche arrives in a cloud of aformentioned drama that dances above the plate. Casa Balam also stands out because they get really nerdy with their masa. They process all of their own corn in-house to make tortillas and tortilla-adjacent dishes. At lunch, we especially like the picaditas, where the cornmeal base truly tastes and smells like corn. They're sturdy and loaded with chicken. While it’s smart to make a reservation on weekend nights, diners can usually just show up and find a seat, or snag a spot at the bar. Between the music and everyone talking over it, it gets loud in here at night. So save any hushed, soul-searching conversations you might have stored up for another time (like maybe at lunch or brunch, when it’s quieter and there are also pancakes and eggs on the menu). But Casa Balam is really best used for a fun time out when you don’t want to see anyone wearing sunglasses inside. So when it’s unclear if the evening will end in tequila shots, or a heated game of Scrabble, bring the pre-game crew or book club squad. This place works for both. video credit: Amy Sinclair Food Rundown photo credit: Amy Sinclair Tacos De Pescado Casa Balam does fish well. The breading on this flounder is crispy and flavorful. And the corn tortillas are soft, not grainy or crumbly. Ceviche Ahumado For such a theatrical dish, this is a simple and refreshing starter. The fish has had time to get comfortable in a spicy peach and lime marinade. photo credit: Jacinta Howard The Bee Word This is the best cocktail on the menu. It’s washed in coconut milk, so it’s velvet-smooth, with the bee pollen adding a bit of sweetness while the lime balances it out with a tangy touch. El Azul Your mouth won’t turn blue drinking this smooth fruit-forward mezcal cocktail with blue curacao, gin, and lemon, but it’s strong enough to make you keep checking to see if it did. Picaditas These are only served at lunch, but they might be our favorite thing here. The tea saucer-sized picaditas arrive loaded with nicely seasoned chicken, black beans, crumbly queso fresco, and a big slice of avocado. The housemade masa base is slightly soft but toasty enough to support the toppings. photo credit: Amy Sinclair Steak This dish is available at lunch, although steak is also on the menu for dinner. It’s fork-tender and comes with tangy, herby chimichurri sauce, which makes what would ordinarily be a heavy meal feel almost salad-y...but with much, much more beef." - Jacinta Howard
