Street food$buford-highwayDaily 09:00-02:00
El Rey del Taco in Doraville, Atlanta runs Mexican tacos, tortas and aguas frescas out of a 24-hour Buford Highway counter since 2002. Open daily 09:00-02:00.
Try: Tacos al pastor
Tip: Tacos al pastor with a side of grilled onions is the canonical first order. The horchata is fresh-made daily.
Street food$west-midtownDaily 11:00-22:00
Eddie Hernandez's Taqueria del Sol in Atlanta runs Southern-Mexican tacos and chiles rellenos at counter speeds. The West Midtown location opened 2003.
Try: Tacos and chiles rellenos
Tip: The fried-chicken taco with peach salsa and the chiles rellenos with corn pudding are the cult orders. Counter ordering; no reservations.
Street food$midtownDaily 10:00-22:00
The Varsity at North Avenue in downtown Atlanta since 1928 runs chili dogs, onion rings and Frosted Orange at a drive-in counter format. Located in Midtown.
Try: Chili dog with onion rings
Tip: Order in Varsity slang: 'two dogs walking' = two hot dogs to go. The onion rings and Frosted Orange are the standard upsell.
Street food$buford-highwayMon-Wed, Fri-Sun 11:00-21:00; closed Thu
Mamak in Doraville, Atlanta runs Malaysian-Chinese street food inside Asian Square on Buford Highway: nasi lemak, roti canai, curry laksa and Hainanese.
Try: Nasi lemak and roti canai
Tip: Closed Thursdays. The roti canai with curry dip and the nasi lemak are the canonical first orders; weekend lunches fill fast.
Street food$buford-highwayDaily 09:00-21:00
Pho Dai Loi 2 on Buford Highway in Atlanta has run Vietnamese pho and bun since the 1990s. The pho tai (rare beef) is the canonical first order.
Try: Pho tai
Tip: Cash and card. Open every day; lunch hours quieter than dinner. Pho dac biet (everything bowl) is the upgrade order.
Street food$buford-highwayDaily 08:00-19:30
Lee's Bakery on Buford Highway in Atlanta runs Vietnamese banh mi and pastries since 1996. The $6 banh mi remains one of the city's best food values.
Try: Banh mi
Tip: Cash and card. The classic banh mi dac biet (special sandwich) with pate and cold cuts is the move; baguettes baked in-house daily.