Two chorizo tacos and one lengua (top), two vegetable tacos and a chicken sope from Tacos Los Plebes in Athens, GA. (photo/Hannah Freeman)
Located on Danielsville Road, Tacos Los Plebes is one of the few restaurants in town offering affordable, authentic Mexican street food. Last year, it was voted Athens’ best-kept secret by the Red & Black.
Now, it’s not so hidden.
Tacos Los Plebes got its start as a small taqueria inside Supermercado Sinaloa, a family-owned Mexican grocery store in Athens. In 2018, the family moved their taco business into a vacant Huddle House building on the North side of town. Since gaining popularity, they plan to open a sister restaurant in Danielsville.
Part of Tacos Los Plebes’ success is its quick service and affordability. Tacos ranges from $3 to $4, with meat options varying from shrimp to beef head.
Brent Pilgrim, a construction manager in the Athens area, visits Tacos Los Plebes often when he’s working nearby. He said it’s a convenient spot to get a quick meal, especially when he’s having a busy day.
“It’s good, affordable Mexican food,” Pilgrim said. “Great tacos, quick service. Just a great place to eat.”
After hearing all the positive reviews of Tacos Los Plebes, I had my partner, Connor Abercrombie, join me on an early dinner date to the acclaimed eatery.
We arrived just before the 5 o’clock rush, but the restaurant was already bustling with customers. A family of four sat near the door, laughing while they waited for their meal. An older man sat in the corner alone, enjoying a burrito and bottle of Coke. The hiss of the grill sizzling with oils and spices pulled the whole scene together.
Three people were ahead of us in line, giving me plenty of time to look over the vast menu. In addition to tacos, the restaurant offers burritos, quesadillas, tortas — a Mexican sandwich — and sopes, which are fried masa patties with various toppings.
Being a picky eater, I ordered two vegetarian tacos and a chicken sope. Meanwhile, Abercrombie ordered two tacos with chorizo and one with lengua — beef tongue.
After ordering at the counter, we found a small table next to the kitchen, giving us the perfect view of our food being prepared. The cook working the grill appeared lost in his labor, rhythmically tossing meat and vegetables onto the flat top with his spatula. Behind him, a prep cook assembled tacos into a freshly pressed corn tortilla topped with tomatoes, onion and a fistful of cilantro.
About 10 minutes later, our food came out in two fast food baskets, neatly garnished with slices of radish and cucumber. Abercrombie tried the chorizo taco first, his eyes widening after the first bite.
“One of the best chorizo tacos I’ve probably ever had,” he said. “It’s got a good spice to it, not an overwhelming spice. It’s got a nice, earthy undertone to it, as well. And the cilantro, the lime and the onion all help to bring that out.”
As for the lengua, Abercrombie wasn’t impressed.
“It was a texture thing for me,” he said. “It’s just too tender, and not enough pushback on the meat itself.”
The vegetable tacos on their own were flavorful — the sautéed onions, bell peppers and mushrooms created a savory, slightly smoky base. The raw onion on top added a crisp contrast, while the cilantro brought a bright, herbal tone. A squeeze of lime tied everything together with a zesty tang, making each bite feel fresh and vibrant.
But the real show stoppers were the tortillas. Their toasty exterior gave way to a soft, tender texture that melted on the tongue. The nutty, subtly sweet flavor of fresh corn lingered even after finishing the meal.
The masa patty of the sope offered a similar flavor, but was crunchier than the pressed tortillas. On top, the crisp lettuce and tomato brought a lightness to the thick base, cut by the cool tanginess of sour cream. Cotija cheese crowns it all with a salty richness balanced by a creamy slice of avocado.
Though he didn’t enjoy the lengua, Abercrombie agrees with the public — Tacos Los Plebes has some of the best tacos in town.
“Customer service is really good, it tastes good, it was out fast,” he said. “Overall, a great experience.”