Meals act as the backdrop for many of literature and film’s most iconic moments, providing a space to build trust and share a memorable experience. From Sally Albright (Meg Ryan) and Harry Burns (Billy Crystal)’s romantic and lustful conversation over pastrami sandwiches at Katz’s Deli in “When Harry Met Sally…” (1989) to the March sisters sharing a Christmas dinner with their impoverished neighbors in “Little Women” (1868), meals are a time to come together and an opportunity to bridge gaps.
At Emory University, it sometimes feels as if no gap is larger than that between the Atlanta and Oxford College campuses. Besides the 38-mile separation, complete with an urban-rural divide, Atlanta students and Oxford continuees often experience the University’s main campus differently. Consequently, after meeting my new friend Nina Oberfest (26Ox, 28B) earlier this semester, I knew the only way to inaugurate and nurture this growing friendship was with a dinner at Mezcalito’s Cantina.
Head Chef Francisco Gomez founded Mezcalito’s Cantina in Oakhurst, Ga. in 2006 and later opened a sister location in Grant Park, Ga. With innovative takes on traditional Mexican cuisine, Mezcalito’s Cantina combines classic ingredients in new, exciting formations. This is not your run-of-the-mill restaurant. Instead, it is an exciting experience awaiting you only about a 15-minute drive south of campus.
Entering the small restaurant adjacent to the quaint Harmony Park late on a Sunday evening, Oberfest and I expected a quiet, slow atmosphere — instead, laughter and chatter from young families and local college students reveling in each other’s company ushered us in. The restaurant’s ambiance was eclectic. With exposed brick walls, colorful paintings, flowers and crocheted pillows along the seats, the cantina offers a cozy spot to bring a date, participate in happy hour with work friends or, in my case, share a spread with your new Oxford bestie.
In any restaurant setting, the best way to ensure your meal is a true gathering is to order shareable dishes. In the futuristic year of 2026, splitting plates is the only way to dine. Naturally, we started our feast with a plate of chips and guacamole, a refreshing take on the traditional Mexican dish. Rather than loading the dip with spices, Mezcalito’s Cantina lets the ingredients do the talking. Fresh avocado, tomato, onion and a hint of lemon, paired with salty homemade chips, create the perfect appetizer, one focused on simplicity rather than sparkle.
And of course, we tried a number of different taco options. Out of their 10 selections, we opted for the grilled chicken, grilled fish and fried shrimp tacos. At just $5 a piece, we ordered a lot. The obvious standout was the fried shrimp. Topped with a jalapeño slaw and cilantro, the taco presented a harmonious blend of spice and a hint of sweetness. As a shrimp taco superfan, you can bet your bottom dollar I will be running back for more. The grilled chicken and grilled fish options were fine, though not as memorable, as the boldness of the shrimp taco made the chicken and grilled fish ones feel relatively dry.
The last item we attempted was the hand-rolled tamale. Tamale is a traditional Mexican dish in which meats or vegetables are cooked inside a corn husk, producing a tender plate enhanced by the husk’s sweet aroma. We chose the vegetable rendition to diversify our choices for the night, and we were not disappointed. The vegetables made what would otherwise be a potentially dense plate feel light and restorative. Melted cheese on top added the perfect complement of tart flavor. It was a phenomenal conclusion to our meal.
Cantinas — social eateries resembling that of a bar or pub — are places to find community. With passionate staff and vibrant customers, I can promise you there is no shortage of fellowship at Mezcalito’s Cantina. In fact, Mezcalito’s Cantina is so good it will have you wishing the chef would design a taco version of Willy Wonka’s Chocolate Factory, my new favorite way of measuring how much I enjoy a restaurant.
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Dining and Cooking