El Reposo head chef Jorge Boyzo crafts genuine Mexican dishes from local ingredients, brandishing the bold and diverse flavors of his native country in each serving. The original chimichanga is a champion swaddler of succulent sustenance, enveloping cheese-soaked morsels of steak or chicken in a 12-inch flour tortilla and boasting sides of rice and a crispy tortilla bowl of lettuce, tomatoes, sour cream, and guacamole ($9.75). Seafood savants can satiate maritime munchies with tilapia poblana, a spleen-warming fish filet butterfly-stroking in poblano-pepper sauce and sporting a frock of Tex-Mex vegetables ($9.95). Voracious herbivores ready to graze on the taco-seasoned tassels of passing mariachi can satiate their hunger with a cheese or bean enchilada served with rice, beans, and salad ($7.99). Cool down tepid tongues scorched from spicy dishes with one of El Reposo’s illustrious frozen margaritas, available in peach, pomegranate, and guava incarnations.
Housed under the same roof, Adios Café and No Mas! Cantina draw from Mexican culinary traditions with inventive dishes rich with spices and flavors sourced from across the country. The feasting begins early with Adios Café’s breakfast menu that brims with omelets, burritos, and quesadillas infused with Southwestern standards, such as black beans, chorizo, and avocado. The same breakfast fare appears on the No Mas! weekend brunch menu, though No Mas! also hosts a light lunch menu on weekdays. Dinner options expand into richly seasoned skirt steaks, blackened salmon, and slow-roasted pork dishes that sport accents of tamarind, orange butter, or fried plantains. The knowledgeable staff at No Mas! guides guests through an expansive tequila catalogue of newborn blancos and blancos aged inside white oak vats or a novelty inflatable cactus.
In contrast to Adios Café’s colorful, tiny storefront, the expansive dining rooms of No Mas! Cantina span two floors, spreading both indoors and out, with each space inspired by old rural Mexico and festooned with art from more than 300 Mexican artists. Guests embark on gustative adventures amid traditional wooden furnishings and celestial, illuminated patio tables glowing with impressions of the sun and outlines of burrito-shaped constellations.
Bell Street Burritos is an independent Mission style burrito shop in the heart of Atlanta GA. We are in the Sweet Auburn Curb Market at 209 Edgewood Ave, but our parking lot is behind the building off of Jesse Hill Dr. Free parking with validated parking ticket!
Mexican-food enthusiasts Ali and Lana found themselves seeking out the spicy cuisine at least three times a week. They were determined to find a place that fulfilled all their needs: good food with vegetarian options, quality margaritas, a patio, and few to no poltergeists. When Across the Street's current space opened up, the two jumped at the chance to create the restaurant they had been searching for. Both previous owners of eateries along with wine shops, coffeehouses, and an antiques business, they seamlessly blended their former experiences in their new location.
Today, Across the Street welcomes fellow food fans with housemade margaritas, a large selection of tequilas, and fresh Mexican entrees. Guests feast on plates ranging from vegetarian chimichangas to shrimp tostadas by the bar or on the bustling outdoor patio, where meals are sometimes scored to live music. After dining, patrons can stop by the adjoining market, which supplies everyday products alongside locally produced breads and pastries.
Chef and owner Riccardo Ullio, featured in Atlanta magazine for restauranteering prowess, leads a culinary team in crafting Escorpion's menu of authentic Mexican fare from indigenous ingredients. Diners settle into the colorful interior decorated with rustic wooden accents and vivid artwork painted by domesticated rainbows to prime palates with tuna ceviche ($9) mixed with juicy apple and flavored with poblano pepper, tomatillo and celery juice, and coriander. Quesadillas welcome all types of meats and cheeses with a tortilla’s tender embrace, and the Scottish salmon veracruz wades into streams of capers, olives, tomatoes, oregano, Peruvian potatoes, and aioli ($16). Chefs pile fried tilapia tacos ($3.50 for one; $12.50 for four) high with caramelized onions, peppers, and chipotle mayo, and tender strands of braised goat graze among onion and salsa verde on the barbacoa de Chivo taco ($4 for one; $14 for four). Inventive agave-based spirits chase down meals as guests linger in the mood-lit interior to relish their margaritas and mezcal cocktails.
Fifth Group Restaurants began in 1993 with a hunger-driven dream and the opening of South City Kitchen in Midtown; in the intervening 17 years, the restaurant management company has grown to include a caravan of five grumble-silencing victual villas in a variety of cuisine styles. The restaurant group is also actively involved in a number of charitable and green programs, including a no-trash initiative where at least 95% of waste is either composted or recycled (Ecco is dumpster free and recycles or composts everything).