Chido & Padre's Adds New Dishes to its Vibrant Menu of Mexican Dishes
The word is out that Chido & Padre’s, known for its vibrant dishes hailing from the colorful eateries of Oaxaca, Puebla and Sinaloa, has added even more appetizers and entrées to its new spring menu. Culinary director Thomas Goss has worked with his team to develop these creations with a varied blend of local and imported ingredients from Mexico’s heartland.
Adventurous dishes mingle with familiar favorites on Chido & Padre’s menu, from scratch-made Oaxacan moles to handmade tortillas crafted from single-origin masa, salads, tacos and an array of cocktails. New menu items include:
Butter Beans and Farro Verde – charred tomatoes, maitake mushrooms, fresh herbs, Fresno chili broth and citrus
Barbacoa Sopes – braised beef cheek, refried yellow Tlaxcala beans, habanero pico and blood orange aioli
Tamale – mole Coloradito, smoked corn puree, and summer corn and field pea succotash
Pollo Con Mole – hibiscus and chili-rubbed half bird, mole Coloradito, sticky Carolina Gold rice and blistered ramps
Chocoflan – cajeta and hazelnut gravel
Horchata paleta – black cherry chamoy and cacao nib crumble
These new dishes go perfectly with Chido & Padre’s hand-mixed cocktails, margaritas and an array of beers, tequilas, mezcals and wines. Guests can enjoy Mexico’s best flavors in many settings including the upbeat Frida Bar inspired by Mexican artist Frida Kahlo, the Bandito Bar or the large, open-air patio.
Chido & Padre’s is located at 128 East Andrews Drive in Atlanta. The restaurant is open Wednesday-Thursday 4-10 p.m., Friday 4-11 p.m. and Sunday 12-9 p.m. Complimentary self-parking is available on-site. For more information, call 404-848-9100 or visit chidoandpadres.com.