Minero
Mexican restaurant · Atlanta
675 Ponce De Leon Ave NE UNIT 136, Atlanta, GA 30308
Highlights
Flavorful tacos & craft cocktails, lively atmosphere, patio seating
Flavorful tacos & craft cocktails, lively atmosphere, patio seating
"An Atlanta restaurant the chef opened in 2015 as part of his regional expansion beyond Charleston, reflecting his interest in bringing Southern and Appalachian influences to other cities." - Mona Holmes
"Since its name appropriation, catfish could use some help from a PR team. Enter Minero in Ponce City Market, which could change your mind about the misunderstood river fish with their incredible catfish tacos. The small filet is fried with a light crust and topped with a creamy green tomato tartar, cabbage, onion, and cilantro. A bite of the crunchy exterior gives way to the light, flaky fish center, and the tartar adds that little something extra to make us forget our table manners. Crowds might be swarming out and about in the food hall, but at Minero, time feels just as frozen as the margarita slushie we like to sip between bites." - juli horsford, demarco williams
"This sit-down spot inside Ponce City Market is best known for behemoth burritos that can probably outmuscle Hawks center Clint Capela if given the chance. But Minero’s solid burrito game isn’t the only reason we like it. Even when it’s busy, it’s one of the chillest dining spaces in the always-overwhelming food hall. Plus, their full bar never fails us when we want a margarita (we’re suckers for their frozen ones) to go with our chips and guac for some pre-dinner fun. It helps that they’ve cornered the market as one of the only spots in the massive hall to hone in on Tex-Mex-inspired cuisine. photo credit: Neighborhood Dining Group" - Juli Horsford
"Don’t skip the hot wings here. These wings are dry rubbed and then charcoal grilled before being dropped into a paper bag and tossed with Valentina hot sauce." - Beth McKibben
"The usually sold out Filipino pop-up teams up with Minero chef AJ Castillo and Monster Cookies for a second first-come, first-served dinner on Tuesday, April 23 from 5 p.m. to 10 p.m." - Beth McKibben
