While Latin American food in Atlanta brings traditional flavors and time-honored recipes from places like Cuba, Mexico, Venezuela, and parts of the Caribbean to the South, Latin fusion restaurants take many beloved ingredients and dishes as departure points and blend them with other culinary influences (Asian, European, American) to create exciting, contemporary fare.
There’s the popular Nikkei fare that fuses Peruvian and Japanese cuisines, for example, and the ever-familiar Tex-Mex (a varied and exciting cuisine in itself, whose roots transcend present-day borders), but even Cuban food is considered a fusion of sorts, consisting of African, Spanish, and Caribbean flavors. There’s so much to explore, with Atlanta chefs bridging Asian and North American dishes with Latin ingredients and vice versa. Here are six of the best Latin spots in Atlanta where culture and cuisine collide.
El Viñedo Local
South American
With a name that translates to “the local vineyard,” you know the wine is going to be outstanding at El Viñedo Local, a chic and casual Midtown favorite. Many bottles listed on the menu come from South American producers who are committed to sustainable and organic practices, and diners can order their wine by the glass (three- or six-ounce pours, or by the bottle) or opt for the weekly wine flight or a special tasting that’s paired with Xocolatl chocolate.
Turning our attention to the cooking, El Viñedo Local serves a pan-South American menu that cherrypicks favorite dishes from across the continent. For lunch, dig into an Uruguayan empanada like the empanada criolla that’s stuffed with beef and hard boiled egg, or a Venezuelan arepa like the pabellón that’s filled with chicken or pulled beef, sweet plantain, black beans, and queso fresco. If cocktails are in order, try the white sangria, the Brazilian caipirinha, or the Colombian carajillo with espresso, amaro, and aguardiente, an anise-flavored sugarcane-based liqueur which literally translates to “burning water.” It’s perfect for low-key dinners and lazy lunches and brunches, where you can sprawl on the spacious covered outdoor terrace to live music while sipping cocktails.
Calle Latina
Latin Street Food
Located in Decatur, Calle Latina offers a strong pan-Latin American menu that spotlights favorites like arepas, tortas, and tacos with a variety of fillings. There’s also plenty of traditional fare (peep the Cuban ropa vieja or Puerto Rican mofongo with slow-cooked carne guisada, or the dinner-only special of Chilean seafood stew), as well as playful fusion cookery like a Latin-style shrimp and grits, an arepa ‘burger’ with Aberdeen Angus beef, or a chef’s poke bowl with king salmon, ahi tuna, snapper, and scallops.
Meanwhile, there’s also a separate Nikkei-style (Peruvian ingredients crafted with Japanese methods) sushi menu with items like a ceviche roll, a lomo saltado roll, or sesame salmon crudo. The beverage program follows suit, and the wine list at Calle Latina is entirely Spanish, Chilean, and Argentinian, while the drink menu consists of margaritas, micheladas, sangria, and more.
Tio Lucho’s
Peruvian
When Tio Lucho’s opened in Poncey-Highland two years ago, it filled the gap for a much-needed Peruvian dining experience in the area. Start with the snapper ceviche and the sungold tomatoes followed by the lomo saltado (a must), offering a savory mix of beef, onions, tomatoes, rice, and house fries. The obvious choice, drinks-wise, would be to go with a Peruvian classic like the pisco sour, but why not go rogue and try the clarified piña colada instead? Desserts here have become a collaborative effort between Tio Lucho’s chef Arnaldo Castillo and Claudia Martinez, executive pastry chef at Miller Union, thanks to a friendship the two cultivated after working pop-ups together and getting to know each other better.
Martinez’s creations, based on her background and seasonality, include a passionfruit lime tart that riffs on a classic key lime pie, a chocolate brownie (with corn crémeux, blackberries, and dulce de leche crunch), and picarones (a Tio Lucho’s staple similar to buñuelos or doughnuts) accompanied by a side of peach ice cream made with fruit from Georgia’s Pearson Farm. “One thing chef Arnaldo and I align on is giving back to our community and using our talents in different ways,” says Martinez, which includes collaborative fundraisers for nonprofits that support Hispanic young professionals and entrepreneurs.
Fogón and Lions
Spanish, Latin, and Caribbean
Born and raised in Puerto Rico, chef Julio Delgado celebrates the flavors and traditions of Spain and Latin America through family recipes, live salsa music on Fridays, and an open-concept wood-burning kitchen at Fogón and Lions. His downtown Alpharetta restaurant features Spanish charcuterie and cheese, in addition to traditional Spanish dishes and globetrotting plates like tiradito, ceviche, and tacos. When asked about some of his favorite pairings on the menu, Delgado says he loves the fresh-catch coconut ceviche with a pisco sour, the grilled skirt steak “churrasco” with a glass of red wine, and the “cochinita pibil” tacos with a large avocado margarita.
Just half an hour from Atlanta, this is an easy drive whether you live in or outside the perimeter. For the full experience, book a hotel room in the area (like the Hamilton, which is right across the street) and turn your dinner into a mini-staycation. Then, you can really indulge in the restaurant’s port and sherry list with dessert, or maybe even some after-dinner shots — known as “chupitos” — followed by dancing.
La Semilla
Plant-based Latin Fusion
No meat? No problem. La Semilla in Reynoldstown serves a plant-based fusion of cuisines that’s both delicious and creative. Owner Sophia Marchese, who is half Cuban, shares that her partner and La Semilla chef, Reid Trapani, create Mexican-inspired dishes based on his passion for Mexican food and ingredients. The menu includes beloved items like chochoyotes, enmoladas con verduras with housemade mole poblano, and al pastor tacos, all made with heirloom corn masa tortillas and scratch-made salsas. Expect high-quality, traditional ingredients and flavors that respect each dish’s origins.
A standout is the Cuban sandwich, impressively meat- and cheese-free, yet somehow still tastes as good as, if not better than, the non-veg version. Elsewhere, find standout renditions of favorites like bistec de palomilla, ropa vieja empanada, and croquetas de jamón, all vegan versions of classic Cuban comfort foods. The carne asada tacos are another menu staple, an homage to Argentinian cuisine with a bold and flavorful chimichurri.
Pair these dishes with the Semilla mojito or explore the vast list of Caribbean sugarcane and agave spirits. Don’t miss Wine Wednesdays (organic, natural Argentinian and Chilean wines make up the list), featuring live vinyl DJ and off-menu specials, and Noche de Nacho on Thursdays.
AltaToro
Modern Latin American
Opened in 2023, AltaToro is a modern Latin American restaurant in Midtown that combines influences from Peru, Argentina, Mexico, and Spain. The menu at this relative newcomer offers a contemporary spin on classic dishes, and fire shows several nights a week offer an added thrill to an evening here. For dinner, try the tuna flautas, the Azteca street tacos, or make your selection from a list of Argentinian steaks (each served with a side and a salsa).
Pair your meal with a handcrafted cocktail like the Amor Latino, which has tequila, coconut, pineapple, passionfruit, and lime, or keep it simple with a glass of malbec. The brunch menu is available Friday, Saturday, and Sunday and includes crowd pleasers like avocado toast with queso fresco, breakfast burritos, chilaquiles, and churro waffles with fried chicken.
Allison Ramirez is a bicoastal, Atlanta-based (for now) freelance journalist. She has over a decade of experience writing for publications like Travel + Leisure, the Daily Beast, Liquor, Thrillist, and others. Her recent work spans art, architecture, travel, and food & beverage stories, focusing on diversity within those spaces in the South and beyond. Follow her on Instagram. Follow Resy, too.
