Nuevo Laredo Cantina

Name: Nuevo Laredo Cantina
Address: 1495 Chattahoochee Ave NW, Atlanta, GA, 30318, US
Telephone: (404) 352-9009

Mexican

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1495 Chattahoochee Ave NW, Atlanta, GA 30318
(404) 352-9009
Last verified: October 2026
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Specialties

Chicken Mole
No price found on current online ordering for this specific dish
Chile Rellenos
Listed as a single "Chile Relleno" (poblano stuffed with meat and potatoes, cheese, rice and beans) on current online ordering
$18.50
Lobster Tacos
No price found on current online ordering for this specific dish
Enchiladas
Current online ordering lists no plain "Enchiladas" price; left unpriced rather than guessed
Quesadilla de la Casa
Current online ordering lists a "Steak Quesadilla" ($13.75) but not one by this name; left unpriced rather than assumed to be the same dish

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Enchiladas.
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Quesadilla de la Casa.
Mole: Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano. Oaxaca is particularly celebrated for its variety of moles, including dark mole negro and green mole verde. Mole is commonly served with poultry or other meat, accompanied by rice and tortillas, but both recipes and uses vary widely. On this menu as: Chicken Mole.
Chile relleno: A whole chile stuffed with cheese, meat or another filling. Poblano chiles are common. One familiar preparation coats the stuffed chile in an airy egg batter, fries it and serves it with tomato-based sauce or broth. But relleno simply means "stuffed," and regional preparations vary. Chiles en nogada, a celebrated Puebla dish, are stuffed with picadillo, covered in walnut sauce and garnished with pomegranate and parsley, producing the green, white and red colors of the Mexican flag. On this menu as: Chile Rellenos.

Nuevo Laredo Cantina

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