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As of October 7, Brazilian spot Buteco is now Butaco, serving Latin tacos, beans, rice, and street corn. The Grant Park bar, located at the Beacon, will continue to operate its food program from its food truck, only now it will feature chef Timothy Rufino (Lazy Betty, Juniper Cafe) in the kitchen. Carl Gilbert, also of the award-winning restaurants, is involved in the project, too.
Muchacho now includes an additional 1,200 square feet of indoor dining, previously home to deco-age tavern Golden Eagle—and features an expanded food and beverage program to go with it. The counter-service restaurant, which is also home to a large patio, now stays open until at least 10 p.m. to capitalize on the bar crowd.
Birria El Gordo offers birria made with beef, goat, chicken, and jackfruit. Fillings come in a variety of styles like the mulita (a tortilla sandwiched with birria and avocado) or taco dorado (crunchy tacos with a cheese option), and Vampiro (a tostada with cheese and guacamole).
Expect vegan takes on chorizo, chicken, barbacoa beef, and even a hibiscus taco.
Brother-and-sister team Howard and Anita Hsu, owners of Sweet Auburn Barbecue, are preparing to open a Mexican restaurant in the new Westside Village development in May.
The first Taqueria del Sol opened in Atlanta in 2000, but the roots of the business go all the way back to 1987, when owner Mike Klank first met chef Eddie Hernandez.
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.
Forno Vero and Street Taco are the anchor restaurants at new food hall Marietta Square Market, while Taqueria Rojas brings tacos and tamales to EAV's Global Grub Collective.