Free yourself from the chains of chain restaurants with a hopping Mexican joint that’s boldly declared its independence. With today’s Groupon, $10 gets you $25 worth burritos, tacos, margaritas, and whatever else you can find on the menu at Raging Burrito & Taco. Just a few miles outside downtown Atlanta, this Decatur favorite has been serving up neatly wrapped flavor fests since 1996, historically proven to be the best year for food and the best year for magicians starring on sitcoms.At The DentistThe Situation: "I can tell you haven't been flossing," your dentist tells you, but you have. Maybe not everyday, but you've been flossing. Your anger builds.The Solution: Take a deep breath! Your dentist is just mad because his cat and his baby don't get along.
At Perla Taqueria, chef Enrique Valencia packs the menu with a wide variety of tacos and traditional Mexican dishes with a contemporary twist. With the welcome mat placed outside until midnight or later, Perla Taqueria sates crowds of lingering lunchers and late-night munchers with a dozen different tacos, such as the blackened salmon with citrus slaw ($2.50), buttermilk fried chicken with caramelized onions and peppers ($2.25), and the prime rib asado with pico de gallo ($2.99). The tilapia taco ($1.99)—mingling with mango, onions, jalapeños, cucumbers, lime, cilantro, and entertainingly pronounced jicama—pairs well with a bottle of Jarritos ($2.50), as do the burritos and homemade chips ($3.99). Top offerings with a choice of more than six salsas ($0.99), each with a unique mélange of spices that hold the delicious key to the universe.
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).
Springing from the mindparts of CEO and founder John Kunkel, Lime Fresh Mexican Grill combines the tasty flavor of Mexican fare with a dedication to healthy eating and responsible food sourcing. After cutting its teeth in the mean streets of Miami's South Beach, Lime Fresh spread its delicious message across the country, stuffing organic beans, colorful veggies, homemade salsas, and humanely raised meats into tortillas made from non-GMO corn and flour. Chefs grill quesadillas, roll burritos, and sizzle fajitas before customers' eyes, and they can easily convert each item on the menu into a vegetarian-friendly feast or a makeshift futon. As guests content themselves with mouthfuls of flavorful tacos, fresh salads, and cheesy scoops of nachos, Lime Fresh Mexican Grill's dedicated staff works hard behind the scenes to build strong community relationships through contributions to local charities and nonprofits.
Twisted Taco is a cookery cantina that honors the scintillating flavors of the Mexico-Texas border in a family-friendly atmosphere complete with a jumbo HD projector and a game room stocked with arcade games to gnaw on postdinner. Diners can dine on the breezy outdoor patio, or take things inside to comfortably sip house margaritas while appetites percolate over Twisted Taco's menu.
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.