Where to Eat Mexican in Atlanta

The ultimate two-bite fast food. Succulent chunks of slow-cooked pork carnitas with a hint of barbecue-esque bark are nestled with chopped cilantro and white onion into a handmade tortilla by the resident abuela. A dollop of the neon-green avocado salsa makes this humble peasant's dish rich with flavor. $2.

Succulent hunks of slow-cooked pork carnitas with just a hint of barbecue bite are nestled with chopped cilantro and onion onto corn tortillas hechas a mano by the resident abuela. Alternate bites with a dollop of the neon-green avocado salsa or the salsa roja to amp up the flavors and wash it down with a michelada, Mexican beer poured over spicy, citrusy tomato juice. $2.?

STILL THE ONE: Taqueria El Rey del Taco's carnita taco on freshly made tortilla was featured in the 2011 edition of 100 Dishes to Eat Before You Die

A new spot tucked away in the back corner of the Plaza Fiesta food court on Buford Highway, Las Quekas’ name is Spanish slang for “grandma’s quesadillas” (and that’s accurate; they serve bomb quesadillas, and there’s a real grandma in charge). But the tacos are where it’s at. Our favorite? The chicarrones — crispy fried pork rinds stewed in salsa on a freshly made masa corn tortilla with chopped onions and cilantro. Mix and match to make a meal. $2.50.

Mole sauce, to its lovers, is as controversial as barbecue is to its fanatics. All Mexican cooks have their own version. Zocalo's, the owners' own Mexican family recipe, has no equal in town. It's complex with nuts, chiles and countless other ingredients, including a bit of chocolate, and emits a mouth-watering fragrance. Zocalo serves it over a chicken breast.

Mole sauce, to its lovers, is as controversial as barbecue is to its fanatics. All Mexican cooks have their own version. Zocalo's, the owners' own Mexican family recipe, has no equal in town. It's complex with nuts, chiles and countless other ingredients, including a bit of chocolate, and emits a mouth-watering fragrance. Zocalo serves it over a chicken breast. The sauce is frequently available in jars at the Peachtree Road Farmers Market. $15.

This chile relleno is a work of simplicity. The kitchen takes a mildly spicy poblano pepper, stuffs it with creamy cheese and fries it in a thin batter. Then it's wrapped in a flour tortilla that provides a bit of a tug and seals in the warmth. It's all super fresh, and that's what makes the difference. $2.45.

A mega hangover calls for mega relief, and this hulking sandwich gets the job done. A crisp bolillo stuffed with everything from ham to egg to breaded and fried beef to gooey white cheese is somewhat intimidating at first glance. But go ahead and stuff your face without shame; it's too delicious not to. $4.77.

A crackly baked tortilla the size of a pizza is loaded with every Mexican topping staple imaginable. Smooth wedges of avocado, long, chewy threads of Mexican string cheese, and crumbled salty chorizo sausage all mingle together in messy harmony. The bold flavors are only amplified by the tactile pleasure that comes from cracking off a piece, piling on a little of what did and didn't fall off, and shoving the bite into your mouth nacho-style. $10.99-$13.99.