Tag: tacos

Eighteen years ago, Austin, Texas, residents got used to seeing Mike Rypka drive around on a bright red Vespa, passing out taco and salsa samples. He then set up a trailer to sell his homemade fare, and Torchy’s Tacos was born. Now, 126 brick-and-mortar locations later, Torchy’s has entered the Atlanta market with a location in the Star Metals building on the Westside. The first Torchy’s in Georgia, it offers the same “Damn Good” tacos and queso that earned the brand its following in a classy, 4,100-square-foot space with a full bar and patio.

Now open in Clarkston, DBA Tacos and BBQ offers exactly what its name suggests. Managing partner Matt Coggin is serving barbecue sandwiches and platters with typical sides like green beans and mac ‘n’ cheese, as well as street tacos that utilize similar meats but are offered on corn and flour tortillas with diced onion and cilantro. Plus, there’s chips, queso, and guac.

El Gordo taqueria and Bene Korean Steakhouse recently opened at Uptown Atlanta, the development formerly known as Lindbergh City Center. Here, what you'll find at the brand-new restaurants.

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.

What's more American than the hard-shell, the Texan, or the breakfast taco? Forcing them to go head to head!

Manager George Trusler, who started as a waiter, has been a fixture at Taqueria del Sol for 25 years, and the secret menu dish he named after himself paved the way for other secret Taqueria del Sol dishes.

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.