When it comes to killing your own food, you’re a chicken.

When it comes to eating it, bird’s the word.

Chef Chuy Valencia (Frontera Grill, Topolobampo, Adobo Grill) learned at a young age to catch and cook his meals. Starting tomorrow, he’s proving it. Chilam Balam, his Lakeview farm-to-table restaurant, serves Mexican food as it should be served — without gobs of cheapy cheese and a burning sensation in the colon.

In the tripped-out, lower-level locale, Valencia churns out simple fare using fresh, local ingredients that won’t weigh you down. That means shareable plates like grilled pork ribs with Oaxacan pasilla glaze, braised mushroom-filled empanadas, and grilled corn and summer squash quesadillas.

Valencia claims the secret’s in the sauce.

It’ll taste so good, you won’t give a cluck who killed it.

Chilam Balam, 3023 North Broadway Street, between West Barry and Wellington Avenues (773-296-6901 or chilambalamchicago.com).