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Bell Street Burritos

The Bell Street burrito as a survival tool

Bell Street is as necessary now as it was when it stepped in to fill the Tortillas void a decade ago.
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.
Eats on Ponce De Leon Avenue

An ode to Eats

The Atlanta I love has space for both $6 lattes and $7 dinner platters. Without places like Eats, though, I don't know that I would recognize—or afford—this city. How long will this institution still be here?

Eat This: Jerk Chicken at Eats

The recipe, created by owner Bob Hatcher’s former business partner and Tortillas owner Charles Kerns, has been on the menu since the restaurant opened. The dish is simple—half a chicken rubbed in jerk spice and baked until golden brown—but when the restaurant opened, it was an oddity.

Grit-Style Chilaquile Casserole

From "The Grit Cookbook" by Jessica Greene and Ted Hafer. Another way to enjoy Grit Pintos or, in a pinch, canned seasoned pinto beans. Ideally, toss on some Grit Salsa just before serving.

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