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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.
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.
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.
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.
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.