Chichería Mexican Kitchen’s New Menu Draws Creative Inspiration from Coastal Baja

Starting Feb. 27, new Chichería Mexican Kitchen executive chef Juan Hormiga will offer Atlantans his inventive and authentic interpretations of Mexico’s most-beloved dishes inspired by the coastal flavors and rich traditions of the Baja region. Hormiga’s new menu represents a creative reunion between the Colombian-born chef and Chicheria owner Juan Calle, who previously worked together at Calle’s beloved Old Fourth Ward tapas bar Buena Vida. After a successful stint as executive chef at Parche in Oakland, California, where the restaurant was added to the 2024 MICHELIN Guide, Hormiga was lured home to helm Chichería’s kitchen.

“I came back to Atlanta because I always wanted to do Mexican cuisine,” explains Hormiga. “It’s one of my favorites, especially getting to explore the coastal region and everything involving ceviches, crudos and fresh fish.”

Many of Chichería’s new dishes arrive nestled inside the restaurant’s trademark made-fresh-daily blue corn tortilla (view how the tortillas are created in-house each morning here). Hormiga’s new menu is also an opportunity to unveil Chichería’s new fully gluten-free kitchen. “It’s something we’re very proud of,” says Calle. “With our emphasis on fresh blue corn tortillas, it just felt natural for us to make the rest of the menu gluten-free.”

Among the new menu items Hormiga is excited to share with guests:

• Raw oysters served with jalapeño mignonette, horseradish aioli and hot sauce

• Yellowfin tuna tostada with fresh tuna, guacamole, salsa macha, horseradish aioli and fresh cilantro

• Snapper and coconut ceviche with red snapper, coconut leche de tigre, red onions, peppers, cilantro, roasted corn, spicy red pepper oil with a crispy tortilla

• Baked oysters with queso fresco, Parmesan, horseradish aioli and green oil

• Gourmet tacos including a crab meat taco with old bay crema, pickle slaw and chives; snapper al pastor taco with charred pineapple, red onion and chile morita salsa; and crispy vegan taco with battered oyster mushrooms, avocado salsa, pickled onions, cilantro and slaw

Larger plates include:

• Red snapper sikil pak with chargrilled snapper, roasted tomato, spicy pumpkin seed sauce, arugula, peppers, queso fresco, cilantro and lime

• Chorizo smash burger with a double smash chorizo and ground beef burger, Chihuahua cheese, grilled onion, lettuce, tomato, chipotle crema, avocado and chile toreado with spice papas fritas

• Braised short rib and mole with a 12-hour braised short rib, poblano mole, queso fresco, pickled onions, candied pumpkin seeds and cilantro served with purple tortillas and rice and beans

For fans of Chichería menu mainstays like the Baja fish taco with mahi mahi, shaved cabbage, chipotle crema and pico de gallo and the inimitable California burrito with grilled steak, beans, fries, cabbage, Chihuahua cheese and pico de gallo, no worries. Those favorites remain on Hormiga’s new menu.

For dessert, Hormiga has created a rotating lineup of house-made Mexican-inspired ice creams. “Right now, I’m experimenting with a hibiscus flower flavor, a mango and Tajin spice mix variety and a blackberry ice cream that’s delicious,” he says.

For Calle, rolling out Hormiga’s new menu represents a fresh opportunity to introduce new diners to Chichería Mexican Kitchen’s refined dining and the chef’s artistic detailed plating. Think of it as a date night destination priced for any night of the week.

“The uniqueness of Chichería’s coastal cuisine was inspired by my travels to the region and loving the food there,” adds Calle. “We wanted to combine the seafood of the beach towns with the Mexican wine country like Valle de Guadalupe and the street food served in Tijuana. Chef Hormiga’s new menu perfectly represents our shared vision for the restaurant.” 

All photos courtesy of O'Kelly Marketing Co.