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Tortuga y Chango

The verdict on 3 new Atlanta restaurants: Tortuga y Chango, Wylie & Rum, and Mai Kitchen

A Decatur mezcal bar to raise your spirits, a convivial rum bar in Reynoldstown, and upscale Vietnamese in Virginia-Highland
El Valle

Review: El Valle is a casually elegant restaurant where it’s easy to enjoy yourself

Restaurant critics often seek out extreme culinary experiences at the expense of focusing on where most people want to spend their time and money when they go out to dinner. My first visit to El Valle—a modern Mexican restaurant in the old Escorpión space—had nothing to do with reaching for a deeper understanding of cuisine. I just wanted to have a good time.
Palo Santo Atlanta

Mexican chef Santiago Gomez prepares to open his first Atlanta restaurant, Palo Santo

Palo Santo’s menu will be limited to about 20 items, designed to be shared. Options include mushroom tetela, cured hamachi tostada, and wood-fired ora king salmon al pastor.

Azotea Cantina opens Monday with handmade tortillas and modern Mexico City flavors

A modern Mexico City-inspired taqueria overlooking the central green opens at Atlantic Station on October 25. Azotea Cantina boasts 4,300 square feet with a patio, two bars, and a rooftop deck.

Mexican dishes you’ve (probably) never tried are coming to Summerhill this spring

Chef Helio Bernal started the Real Mexican Vittles pop-up in 2017, earning a following for his tacos and tamales served at festivals and breweries around town. Three years later, he’s expanding his reach with a brick-and-mortar restaurant called D Boca N Boca.

Find the perfect tlayuda (Mexican pizza) at this gas station restaurant

If you happen to be in Tucker—or even if you're not—you have to go to Taqueria Oaxaqueña de la Guelaguetza. The small Mexican restaurant's tlayudas are life-changing.
Maricela Vega 8Arm tortilla pop-up dinner

8Arm’s Maricela Vega is hosting a dinner to help restore the culture of the tortilla

8Arm chef Maricela Vega will be preparing a dinner on September 16 that weds the techniques and ingredients of ancient and modern Mexico. Her goal is to raise funds for a masa-making machine and, eventually, a brick-and-mortar shop that sells fresh, heirloom masa and tortillas.

Review: Estrella channels Mexico’s Yucatan peninsula from a BeltLine-adjacent rooftop

Part of what makes the Atlanta BeltLine so useful is that it encourages exploration of pockets of the city that were once overlooked. At Estrella, not only do you get to explore one of those pockets—you also get a taste of a region far more remote—Mexico’s Yucatan peninsula.

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