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BOTICA

■ Menu: Mexican and Spanish

■ Alcohol: full bar available on-site only

■ What I ordered: nachos Botica; grilled chorizo; Spanish octopus; chicken tamales canasta; chickpeas fritter“falafel”taco; pork pibil taco; lamb birria taco; beef barbacoa; sides of black beans and Mexican rice; churros. The appetizer and taco section of the Botica menu are built for exploring (and sharing). The nachos are a safe bet. The tamales are a sure thing. Tender Spanish octopus held up surprisingly well. Among the tacos, the pork pibil was the most flavorful; dividers in the to-go trays keep the tacos intact.

■ Service options: carryout or dine-in; place carryout orders in person or via phone; curbside available upon request; dine-in reservations recommended on weekends

■ Outdoor dining: heated patio

■ Mask policy: required for all employees and for customers when not seated

■ Address, phone: 1820 Peachtree Road NW, Atlanta; 404-228-6358

■ Hours: 11 a.m.-11 p.m. daily; brunch: 10 a.m.-4 p.m. Saturdays-sundays

■ Website: eatbotica.com

PHOTOS COURTESY OF BOTICA Mimmo Alboumeh is the chef-owner of Botica, which is located in the space formerly occupied by Watershed. The Pork pibil taco is inspired by tacos he encountered on the streets of Mexico City.