Taqueria Los Hermanos - Review - Tucker - Atlanta - The Infatuation

"Nothing on Taqueria Los Hermanos’s ridiculously long menu will leave you starry eyed. But the Tucker restaurant is satisfying enough if you’re in the mood for Mexican and want to fill a to-go box with leftovers, like the unfinished sections of your giant California quesadilla. That’s because every dish is huge and could easily be shared by the whole table. Plus, sizzling platters of fajitas and tamales that turn your fingers orange come out of the kitchen at a sprinter's pace. The no-fuss place will be buzzing with neighborhood regulars—a fact that’s evident since the place is hidden away in a shopping center. Food Rundown California Quesedilla This quesadilla never skips a gym workout. It’s thick, a little greasy, and requires a lot of reps (read: bites). We like to get this with chicken because it melds nicely with the spinach, tomatoes, and melty cheese inside. Fish Taco Meaty strips of breaded tilapia are paired with typical tartar sauce. It’s not fancy or creative but it’s crunchy and seasoned (i.e. exactly what we need a fried fish taco to be). Pollo Taco The chicken is deep-fried and topped with lettuce and tomatoes. The sticky honey mustard drizzled on top gives the taco a sweet, tangy flavor that elevates the taco to tasty. Get this. Brisket Enchiladas The brisket encased in these corn tortillas taste like it came from a backyard BBQ. They skip the traditional rice and beans side and opt for rice with standard green beans, which is a bit of a letdown since their refried black beans are superior. photo credit: Juli Horsford Homemade Style Tamales The description on the menu says it’s “mama’s original recipe.” We don’t know whose mama they’re specifically referring to but she could obviously make a good tamale. You get one with chicken (it’ll leave your hands orange) and one pork. Both are moist and have a slightly spicy kick. But the can’t-stop-eating part of this order is the cup of black charro bean soup, so save room for that. photo credit: Juli Horsford" - Juli Horsford