ATLANTA — If there's one thing Atlanta knows how to do, it's chow down on some seriously delcious Mexican food. From hole-in-the-wall taquerias to upscale cantinas, the metro area is jam-packed with spots to satisfy any craving for south-of-the-border flavor. But which one reigns supreme? We asked the faithful readers of Patch to weigh in, and boy did they deliver!

Let's kick things off with a quote that perfectly encapsulates the passion Atlantans have for great Mexican cuisine: "Their food is delicious and consistent location to location," raved one reader about the beloved chain La Parrilla. High praise, indeed.

If we're talking authentic eats, you can't go wrong with the mom-and-pop joints. As Mariana Kramer from Avondale Estates put it, Patria Cocina is the "best we've had in Atlanta - the food is comparable to what we've eaten in Mexico City."

Of course, no discussion of Mexican food would be complete without addressing the all-important subject of margaritas. Pat C. from Canton summed it up nicely: "The best margarita too" can be found at Tres Lunas infused tequila bar in Milton. Salud.

Now, let's talk about those unsung heroes: the deliciously addictive salsas and quesos.

"The best salsa! Best chile relleno! Friendly staff," exclaimed one happy camper, praising the offerings at Jalisco in Atlanta. And Lauren Schmidlkofer had this to say about El Porton in Johns Creek: "...you cannot beat their queso!"

Finally, we'd be remiss not to mention the incredible value and big portions that make Mexican restaurants such a beloved staple. As Kelly Adams from Acworth shared about Poblano's Mexican Grill, "Great service great food, treated like family great atmosphere."

At the end of the day, it's clear that Atlanta is absolutely spoiled for choice when it comes to amazing Mexican fare. From tried-and-true staples to hidden gems, there's a spot for every taste and budget. So go ahead and indulge in that second (or third) helping of chips and salsa – your waistline can thank us later.

Buen provecho, amigos.

This article was created using artificial intelligence, with human editing.