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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.
Located in Piedmont Heights in the old Anchor Bar & Tattoo space, Little Rey will offer tacos (including breakfast tacos), salads, and chicken al carbon, ordered at the counter or picked up at a take-out window.