Duluth's Santa Fe Mall - Photo Albums - Atlanta Magazine
 
Menudo from Jalapeños Mexican Grill // Renowned as a hangover cure and usually prepared on the weekend, this thick and intense bowl of soup consists of honeycomb tripe (beef stomach) and whole cow’s feet boiled for hours with chile paste and onion. The smoky, dark red concoction—prepared every day at this tiny Mexican counter—is a meaty, brothy comfort, with lots of torn cilantro, onion, and lime supplied on the side.

Duluth's Santa Fe Mall

The food court tempts with Latin specialties. From our October 2013 issue.
updated 09.27.13

  • Menudo from Jalapeños Mexican Grill // Renowned as a hangover cure and usually prepared on the weekend, this thick and intense bowl of soup consists of honeycomb tripe (beef stomach) and whole cow’s feet boiled for hours with chile paste and onion. The smoky, dark red concoction—prepared every day at this tiny Mexican counter—is a meaty, brothy comfort, with lots of torn cilantro, onion, and lime supplied on the side.
    Menudo from Jalapeños Mexican Grill // R…
  • Ajiaco from El Rincón de la Mona // The best of the many soups served from this counter, which faces the movie theater, is a typical stick-to-the-ribs Andean one-pot meal. Chicken, corn, and several kinds of potatoes simmer together with fresh chiles until everything melds into luxurious creaminess. Rice and avocado come on the side, but if you ask for an arepa (a snow-white disk of fine corn dough griddled to order), you won’t need to eat for the rest of the day.
    Ajiaco from El Rincón de la Mona // The …
  • Tamales de Pollo from Restaurante Cinco Estrellas // Savor the contrast of the burning-hot tamales, made using plantain leaves rather than corn husks for wrappers, and the chilled green salsa. A fragrant cache of finely minced chicken, cooked with hot green chiles, hides in the center of the tamale’s soft masa dough.
    Tamales de Pollo from Restaurante Cinco …
  • Bandeja Paisa from El Rincón de la Mona // This is the national dish of Colombia, a hearty mixed grill heaped over red beans and rice, including a thin but robustly flavored steak, a plump morcilla (blood sausage made with rice), a glorious piece of scored chicharrón (pork skin) shaped like a crown, some ripe plantains, an arepa, and a fried egg.
    Bandeja Paisa from El Rincón de la Mona …
  • Licuado de Mamey from Heladeria y Fruteria Tres Marias // Smoothies blended to order with a variety of tropical fruits, ice, and sugar star at this cheerful nook delirious with colors. The fruit of the mamey sapote, with its salmon-colored flesh and evocative scent, makes 
for an exotic treat.
    Licuado de Mamey from Heladeria y Fruter…
  • Pupusas Revueltas from Restaurante Cinco Estrellas // Most of the counter’s menu is Mexican. The true specialty, though, is Salvadoran pupusas (dense, moist cakes made with a soft corn batter) literally stuffed to bursting with combinations of oozy cheese, soft pureed beans, slow-cooked pork, chorizo, and loroco buds (an edible flower popular in South America). Eat it with a bit of curtido (marinated cabbage slaw) and a drizzle of piquant red salsa.
    Pupusas Revueltas from Restaurante Cinco…