For the inspiration of his 4th Chicago restaurant, industry vet Ryan ODonnell of Ballyhoo Hospitality didnt have to go far. The idea for Old Pueblo was inspired by the 10 years he spent growing up in Tucson, Arizona, close to the border of Sonora, Mexico. At this laid-back cantina on a charming tree-lined street, the flour tortillas are made in-house, mesquite wood fuels the open-flame grill, guacamole is made to order, and the seasonal fruit-forward margaritas are available by the glass and the pitcher. With its warm service and inviting ambiance, Old Pueblo, like other Ballyhoo Hospitality restaurants, strives to…