Located at 6125 Roswell Road, Suite 200
Casi Cielo is not your average Mexican restaurant. Located in Sandy Springs’ new City Center area, Casi Cielo serves traditional Mexican cuisine with unique flavors and dishes inspired by Oaxaca, Mexico’s diverse gastronomic history. And if you’re into agave-based spirits, it also stocks the largest collection of mezcal in Atlanta.
General manager Hector Londono was quick to greet us, and we began our evening with a couple of handcrafted cocktails from the bar. The Chilerita Margarita featured Herradura Silver tequila, framboise, chamoy, lime juice, muddled orange and Valentina rimmed grasshopper salt. The La Llorona had Patron Reposado, jalapeño juice, agave, lime juice and homemade chile powder on the rim. Both were amazing, and their spicy ingredients gave each drink a subtle kick.
Following our drinks, we tucked into the Servico de Tostadas and Tlayuda Garden of Oaxaca.The handmade corn tostadas in a clay comal were served with tasty red and green sauce, and the Tlayuda was almost too pretty to eat with its black bean purée, Oaxaca cheese, asiento de credo, cherry tomatoes, jalapeños, avocado and microgreens. But eat it, we did; and the combination of flavors was delicious.
Next, we sampled the Bisque de Langostino (a crustacean soup with charcoal prawn), the Tacos de Cochinillo filled with suckling pig, aguacatada sauce and chicharrón, and finally Oaxaca’s famous mole with Casi Cielo’s Pato Con Mole Negro. The black mole deliciously covered duck carnitas, red onions and cilantro, and was served with rice and pork frijolada.
I have to say I have never had anything quite like this. Everything was so fresh and the combination of ingredients were amazing.
At the end of our meal, Londono was happy for us to meet the executive chef, Juan Ruiz, who showed us the unique cooking techniques they have in their kitchen. Chef Ruiz has truly created something unique at Casi Cielo. It’s like stepping into an authentic Oaxacan kitchen without leaving Atlanta.