At Pata Negra, Each Plate of Tacos Continues a Family Legacy
With roots tracing back to the Mexican silver mines of the 1700s, the taco has never adhered to a single set of rules. But here in Atlanta, one restaurant with a chef from Jalisco, Mexico, is doing tacos every day of the week in a way that makes them feel modern yet still rooted in tradition.
At Pata Negra, each dish that chef Octavio Ruiz offers is made with precision, love, and most likely has a story behind it. And while Pata Negra’s menu is filled with compelling options, one dish stands out the most: Tacos el Güero (or “blonde tacos”), which carry a personal story, as well.
“When my father and uncle worked in the taco stand back in Los Altos de Jalisco,” Ruiz says, “everyone called them ‘güero,’ and the name stuck. So when people would get the urge for tacos, they would say, ‘let’s go to Tacos el Güero.’”
“Güero” often refers to people who have fair hair or light skin and the term is used in Mexico as a conversation starter for taqueros. Ruiz shares that it’s used, for example, when you don’t know the person’s name, but want them to feel welcomed.
Ruiz’s father sold tacos in Jalisco to support the family, and after his passing, Ruiz’s uncle and cousins carried on the tradition. The chef’s homage to that legacy is rooted in that very tradition.
As he explains: “We start with a fresh handmade corn tortilla, add a costra of Chihuahua cheese, grilled onions, and steak, and finish with the avocado mousse and crispy fried onions, which complement each other perfectly. My version of this taco is paying homage to my father and uncle by naming it after what their customers in Mexico called them. I want their nickname and legacy to continue with me, which is how Tacos el Güero was born at Pata Negra.”
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As a Mexican restaurant, Pata Negra doesn’t immediately announce itself. It’s tucked inside an upscale Brookwood apartment complex near Midtown and Buckhead, and while the paid garage parking and lobby entrance may feel unassuming, once inside, the restaurant captivates. Inside, the spacious, high-ceilinged dining room is moody with dark walls, warm lighting, and a sultry energy that feels both intimate and electric. Glance at the bar and you’ll see an impressive lineup of mezcal cocktails, agave spirit flights, and a carefully chosen by-the-glass list of wines exclusively from Mexico’s Valle de Guadalupe region.
My version of this taco is paying homage to my father and uncle by naming it after what their customers in Mexico called them. I want their legacy to continue with me.— Octavio Ruiz
After you sit down and order, for $28, you’ll receive three generous tacos, each piled high with marinated flank steak, creamy guacamole, and three types of onions — raw scallions, crispy fried, and charred. Radishes add a pop of freshness, while salsa taquera (a mild green habanero sauce instead of a spicier red) brings a delicate brightness to the dish. “The salsa is made with fresh tomatillos, onions, cilantro, and habanero,” Ruiz adds. But what takes these tacos from good to great is the Chihuahua cheese costra — a golden, crispy layer of seared cheese that adds richness and texture to each bite. The result is a deeply satisfying plate that feels both familiar and refined. It’s perfect for sharing or enjoying alone.
To complete the experience, it’s advisable to pair your tacos with one of Pata Negra’s signature drinks. The “Pata Negra” cocktail itself tells a story — a smoky tequila blanco and mezcal creation made with sage, palo santo, and lemon, inspired by Ruiz’s childhood memories of running barefoot through the family’s agave fields, his feet darkened by the earth. There’s also refreshing, non-alcoholic agua fresca — most recently, watermelon mint with a chunk of guava placed neatly on top of the ice cube — a sweet, cooling counterpoint to the rich tacos.
Beyond the menu, Pata Negra embodies Ruiz’s deep connection to agave culture. The restaurant frequently hosts educational tastings and lively Latin music nights — inviting guests to not just eat and drink, but to connect with the broader story of Mexican culinary heritage. At Pata Negra, tacos aren’t just a dish or a stereotype — they’re a narrative, a family tradition, and a taste of home, beautifully reimagined for a new generation.
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 here. Follow Resy, too.
