Do your laundry while eating decent tacos at J's Snack Land - Review - Atlanta - The Infatuation
"When your laundry pile is the size of Mount Everest and your pantry is bare, J’s Snack Land is the perfect place to multi-task. Weave your way through whirring washing machines that blast lavender scents into the air to get to the taqueria’s small order counter in the next room. They’ve got all the Mexican street food staples on the menu (pupusas, tortas, quesadillas), but the tacos are the thing. For $12, you get three small street tacos (get the salty chorizo) decorated with a heavy sprinkle of onions and cilantro and a side of rice and beans. Everything needs a little help in the seasoning department, so order the fiery red salsa that’ll put your spicy tolerance to the test. If you dribble any of it on your shirt, J’s knows how to help with that, too. @infatuation_atl We checked out this taqueria in Smyrna that’s inside a laundromat. Here’s our thoughts. #infatuationatl #atlantarestaurants #atlantatacos #EEEEEATS ♬ original sound - Infatuation Atlanta Keep scrolling for the food rundown Food Rundown Tacos These are small, soft corn tortilla street tacos with the usual protein options (steak, chorizo, chicken, al pastor) and a cilantro and chopped onion topping. The chorizo is our favorite because it has the pleasing saltiness of a potato chip. It’s enough to give it a burst of flavor but not too much that it necessitates a huge gulp from your agua fresca. photo credit: Sarah Newman Nachos Thin, factory-made tortilla chips are completely hidden by globs of refried beans, shredded chicken, guacamole, and sour cream drizzles that are cross-hatched in a way our middle school art teacher would be proud of. You won’t be fighting over the last chip, and you shouldn’t come here just for this. But it’s a decent size for the $12 price tag—big enough that you could slowly munch on it throughout your entire wash and dry cycle. photo credit: Sarah Newman Tamale This is skippable because it’s so dry. But if you’re a condiment fanatic, douse it in the fiery red salsa or more mild verde sauce, and it instantly becomes tolerable. photo credit: Nina Reeder" - Juli Horsford
