Atlanta’s Eater Award Winners for 2023 | Eater Atlanta
"A Chamblee restaurant that pays devoted tribute to the regional foods of Oaxaca through staple ingredients and traditional techniques—chiles, corn, cheese, moles, beans, and smoky elements—anchored by fresh masa for tortillas, tamales, tlayudas, and gorditas. Signature preparations include tetela de pato stuffed with duck confit and Oaxacan cheese, tlayudas topped with seasonal roast vegetables or marinated skirt steak layered with black beans and avocado, and a flor de calabaza bursting with squash blossoms and stretchy Oaxacan cheese. Desserts like corn husk mousse with meringue and churros with Mexican-style hot chocolate complement a bar pouring smoky mezcals, other agave spirits, and wines from Mexico and the Americas, with a bright dining room or lively covered patio that helps create a transportive meal." - Beth McKibben
