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El Burro Pollo, a burrito and ceviche stand-turned-Cantina concept from Chef Hector Santiago (El Super Pan and Bravo’s Top Chef ), soft opened today at its first brick-and-mortar location inside The Collective Food Hall at Coda in Midtown.
Along with Poke Burri, it is one of the first tenants to debut inside the new Tech Square food hall.
Expect Chef Santiago’s signature “Juarez, Mexico Style” burritos and ceviche swiped from the culinary styles of the Pacific West Coast of Mexico, as well as a fully stocked bar with cervezas (beer), margaritas, tragos (cocktails), and a special menu for ordering a selection of “tequila shots.”
“El Burro Pollo is a love letter to Mexico that will offer guests an authentic taste of 1980’s Juarez street food and Mexican Pacific Ceviches: Flavors that will carry you through the exploration of the Mexican palate with fresh, spicy and boldly delicious simple flavors unlike any other in Atlanta,” Chef Santiago shared in a statement Monday.
El Burro Pollo will also be participating in the official Grand Opening for The Collective Food Hall on March 19, 2020.
Once fully open and operational in the CODA, El Burro Pollo will join previously announced food and beverage tenants By Weight and Measure, Jeni’s Splendid Ice Cream, Poke Burri, Thrive Farmer’s Coffee, Aviva by Kameel, and Wildleaf.