Why do Atlanta foodies love Buzy Burrito? Let us count the ways. This family-friendly taqueria focuses on made-to-order dishes bursting with authentic Mexican flavor that are totally worth the wait. From their sizzling Molcajete to the homemade salsas prepared fresh each morning, Nino and his wife Catherine are passionate about providing an exceptional dining experience to their loyal customers. We sat down with Catherine to get the scoop on the Mexican restaurant that’s taking the Atlanta food scene by storm.

What is the story behind Buzy Burrito? When did you first open?

My husband Nino and I first opened Buzy Burrito in May 2014 in Roswell, but we sold the restaurant in October 2015 after our daughter got sick. Once she was better, Nino got the restaurant bug and found a great location so we decided to open again.

Nino and his two brothers were the first three cooks at Buzy Burrito and they’re still on our cooking staff. They learned how to cook from their mom, who is a great cook. Some of its exploration of his own, too. Nino loves walking through areas that have open spices so he can see what he wants and how he’s going to take it home or to the restaurant and experiment.

What is your most popular dish?

Our best seller is our Molcajete, which I describe as “fajitas on steroids” It’s short ribs, shrimp, chicken, and chorizo on a bed of peppers and onions with cheese dip drizzled on top. Our Comal, which is a simplified version of the Molcajete, is also popular.

Do you have a recipe you can share with our readers?

This is the recipe for our flan, which is on the dessert menu.

Ingredients

• Non-stick spray
• 1 cup sugar
• ¼ cup water
• 5 large eggs
• 1 8-oz. bar cream cheese
• 1 can sweetened condensed milk
• 1 can evaporated milk
• ½ tsp. pure vanilla extract

Method

1. Coat the inside of a 2½-quart bowl with non-stick spray. Caramelize the sugar and water and then place in the bowl and swish onto the sides. Set aside for 10 minutes.
2.  Combine the eggs and cream cheese in a blender and blend until smooth. Add the sweetened condensed milk, evaporated milk, and pure vanilla extract and blend again. Transfer the mixture to the bowl with the caramelized sugar.
3.  Prepare a double boiler effect by setting the bowl with the flan inside a larger glass container filled halfway with water. Top the bowl with aluminum foil and bake at 350F degrees, checking on the flan after 45 minutes. Sometimes it must cook up to 1 hour and 25 minutes.  You’ll know the flan is done when the sides pull away and it’s no longer giggly in the middle.
4.  Cool the flan on a rack for 1 hour. Then refrigerate at least 3 hours. Remove the flan from your fridge and flip onto a serving tray. Serve topped with whipped cream and a cherry, if desired.

Why do you think Fooda consumers voted you Best Mexican Lunch in Atlanta?

Because [our food] tastes the best! Our customers tell us there’s such a depth of flavor to our dishes. Nino really does use a lot of spices and prides himself on making sure the food is very flavorful.

Do you have any exciting plans for Buzy Burrito in the near future?

We’re planning to branch out with our recipes by adding some steaks and maybe another seafood dish or two to the menu.

The foodies have spoken and they’ve named Buzy Burrito the best Mexican Lunch in Atlanta. Think this tasty taqueria has what it takes to win top honors in the Best of Fooda Consumer Choice Awards 2017?