Wrapped, Stuffed, and Folded: Burritos, Tamales, and More - Eat Cheap - March 2012 - Atlanta Magazine

Wrapped, Stuffed, and Folded: Burritos, Tamales, and More


➻ The headliner dish at the comfy new location of Bell Street Burritos (1663 Howell Mill Road) is constructed with even more delicious care than at the original, thriving outpost in Sweet Auburn Curb Market. Try the immense green chile burrito ($5.75) filled with supple pinto beans, rice, salsa fresca, and Jack cheese, and consider gilding it with guacamole ($1) and shrimp ($1.75) or pork ($1.50).

Photograph by Greg Dupree

➻ Arepas, savory white corn cakes popular in South America, offer a pleasing crispy-creamy texture but have a plain taste that calls for zesty add-ons. Las Arepas de Julia (4044 Lawrenceville Highway, Lilburn), a Colombian joint, goes wonderfully overboard with its arepa paisa ($6.99), split and stuffed sandwich-style with chorizo, crisp pork skin, soft beans, queso, guac, and slivers of plantains.

Wade through the rambling menu at Bone Garden Cantina (1425 Ellsworth Industrial Boulevard) to find its selection of daily made tamales. Both of the pork options—a mild green chile version ($3.65) and a spicier one with red chiles, garlic, and onion ($4.25)—stay steamy and moist in their wrappers.

Homemade tortillas cradle the namesake specialty at Mega Taco (2055 Beaver Ruin Road, Norcross, 770-248-0097), but branch out for the equally stellar gorditas ($2)—small rounds of griddled masa dough stuffed with meats like steak or shredded goat.

Several local restaurants have hopped on the Korean-Latin taco trend, but we’re most taken by the barbecue short rib taco ($3.50) at Taqueria Tsunami (2293 Peachtree Road; 70 South Park Square, Marietta). Cucumber salad provides cool contrast to beef infused with garlic, soy sauce, and sesame oil.

Crepe Revolution (4600 West Village Place, Smyrna) spans the globe for menu inspiration. Its finest dessert, easily shared, looks to New Orleans: The bananas Foster crepe ($7.50) oozes rum-tinged brown sugar caramel with candied pecans and plenty of ripe banana slices.

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