a IS FOR
ATLANTA
Austin, Los Angeles … Atlanta? That’s right, it’s not just barbecue and peachy desserts in the ATL; the Southern city is also quickly becoming a bona fide taco destination thanks to its rapidly growing vegan movement bringing plant-based Mexican fare to the masses. Don’t believe us? Next time you're in town, be sure to try these tasty handhelds for yourself.
Calaveritas
In a bid to save lives and inspire fellow Atlantans to keep cruelty off their plates, Mayra Peralta founded Calaveritas, a vegan food truck slinging quesatacos (a cross between cheesy quesadillas and tacos) and vegan versions of her ancestral recipes featuring soyrizo, seitan al pastor, and grilled oyster mushroom carnitas.
Chi Chi Vegan
Atlanta has señoras from Mexico to thank for its first Black-owned, vegan brick-and-mortar taqueria. Owner Chris Hodge learned from home cooks as she traveled throughout the country, bringing her knowledge back to Atlanta to create plant-forward options like the Black Bean Luau with savory black beans, sweet chili, cilantro, pineapple, jalapeño, and a drizzle of crema.
The Local Coco
On a mission to end generational cycles of chronic disease, Natalie Fisher-Chavez and Nick Firmin are drawing loyal patrons by tapping into traditional flavors and locally sourced produce. The couple’s hibiscus barbacoa tacos offer a kick of spice best washed down with a health-conscious spin on aguas frescas, infused with a selection of botanicals to promote digestion and reduce inflammation.
B IS FOR
BIRRIA
Any scroll through Instagram or TikTok will confirm: we're living in the age of birria. Traditionally a slow-cooked, meaty stew with roots in Jalisco, birria gets its smoky-zesty flvor from a mix of roasted chili peppers; a rub made from oregano, thyme, cinnamon, and cumin; and the brothy, scarlet-red consomé it's cooked in. The meat is often stuffed into tortillas, dunked into the hot consomé, and then garnished with cilantro and white onion for a tender, juicy flavor bomb of a taco. Dippable, brightly colored, and completely delicious? You’ve got a recipe for a social media phenomenon. And thanks to its surge in popularity, vegan versions made with plant-based ingredients like jackfruit and oyster mushrooms are popping up in restaurants and recipe blogs, too. So whether you’re up for a weekend cooking challenge or just want a quick taste of the internet’s new food obsession, these tacos will hit the spot.
c IS FOR
CRISPY VS. SOFT
Soft tacos are always the OG way to go, but don’t sleep on the crispy, crunchy, and deep-fried, either. Can’t pick a favorite? Let us count the pros for each, and you decide (spoiler alert: go for both).
Team Crispy
• Texture, texture, texture! Anything deep fried is going to get major delicious points.
• Load them up!
