Lupe Taqueria

In Short
With a critically acclaimed Spanish predecessor (Cuerno) that was a little too advanced for Atlantan’s palettes, chef-owner Riccardo Ullio dialed it back on the conception with Lupe, but lost nothing in the execution. This gourmand-driven Mexican spot delivers a menu that is one part sophistication and one part comfort. To appease the authentic-craving foodies, tacos are traditional, boasting a succulent and well-marbled braised goat and soft beef tongue among the usual steak and fish offerings. Entrees offer enchiladas with rice and beans to the suburban Mexican fan, but raise eyebrows with grilled chicken slathered in a traditional dark mole and served with rice and corn tortillas. Staples like guacamole and margaritas are some of the city’s best, and the setting is as cool as it is comfortable. Ullio might have missed the mark with Cuerno, but Lupe fits like a glove.