Poco Loco ATL

Phish told us, “There ain’t no time to stash the gumbo, Or rattle around in a cage” in ’95. Now in 2026 Poco is here to tell you that the gumbo has a stash of oxtail. Available as a provision this week only folks, come see us!

Oxtail & Black Eyed Pea Gumbo
Braised Oxtails stewed with black eyed peas, folded into our poco roux with onions, celery, carrots, and peppers. (32oz)

NEED TO FEED YOUR CREW? Well Poco Loco loves to cater! Burritos, bowls, sides, salsas and plenty more are available for office lunches, parties, meetings, game days or whatever else you have going on.

Click the link in our bio and start your Poco Loco catering order today!

SIGA TIB FROM SUGAR LOAF FOR OUR WEEKLY MEAT BREAKFAST BURRITO THIS WEEK, “THE SPOOKY SEASON”!

Sugar Loaf is a Southern-inspired, globally influenced bakery and cafe in Reynoldstown from husband-and-wife team Nebiyu “Nebi” Berhane and Lindsay Berhane. The two met while working as professional dancers and spent more than 20 years dancing and traveling around the world before opening Sugar Loaf. Their food reflects those experiences, their years working in restaurants and bakeries and the Ethiopian and Albanian cooking they grew up with.

For this week’s collab, the Sugar Loaf and Poco Loco chefs landed on Siga Tibs, an Ethiopian dish of beef cooked hot with onions, aromatics (Berbere and Cumin) and spices until it is deeply browned, tender and packed with flavor.

And Siga Tibs turns out to be a perfect protein for a breakfast burrito!

WEEKLY MEAT: “The Spooky Season” $11
Sugar Loaf Siga Tibs (Ethopian sizzled & spiced beef), roasted carrots, potatoes, coconut lime rice, 5N Farm Eggs, quesadilla cheese. Wrapped in our house made flour tortilla and served with our weekly salsa.

“Boy howdy, do we have a week lined up with starbursts of flavor and enlightenment!!

To start off, we are doing an amazing collab with one of the hottest breakfast/lunch spots on the scene right now… Sugar Loaf They’ll be mesmerizing our taste buds with wafts of Berbere and Cumin in their Siga Tibs, an Ethiopian sizzled and spiced beef, as the guiding forces in this week’s meat burrito!!

We are also stocking up our provision fridge with some Oxtail and Black EyePpea Gumbo, an Apple Hibiscus Limemade, Salsa Verde and more!!

Lunch also ain’t gonna be no slouch as we roll out a Cumin Lamb Torta with Yogurt Smashed Potatoes, Avocado and Pickled Jalapeños.”

- Chef Nick Melvin

And you already know dinner is the silent killer here w a Barbacoa “Shepards Pie,” ‘dillas, tacos and more!!”

- Chef Nick Melvin

Peppers fresh from Love Is Love Cooperative Farm ! These will turned into our Pucker… I mean Poco Hot Sauce!

“Gumbo (and thus oxtail) is coming!!” - Also Chef Nick Melvin

Be warned!!! Our hot sauce is not for the faint of heart. But if you can handle that stank dank, then come let us fill your tank.

Agua Fresca for those cozy cool fall vibes!!! This week flavor:
HIBISCUS APPLE LIMEADE $11
Apples strewed in a house hibiscus tea, sweetened with a simple spiced syrup and blended into our poco limed.
Finished with mineral water.

🎶 We just left the altar, now we’re headed to Poco Loco, Still dressed for the wedding, eating burritos in the photo, We said “I do,” now there’s only one thing left to do, Hit Poco Loco for a burrito made for two… 🎶. (Sing that in a Jagged Edge voice. I wish we could have added the original song, but alas Meta blocks us from having any fun…) These newlyweds came straight from their wedding vows to Poco for some burritos! Chef gave them an Ice Cream Sandwich to add to their wedding cake. And we all are giving them lots of love. Congrats again!!! Poco loves the love!! And to the rest of ya, who else remembers the grip that this Jagged Edge song had on all of us??? Oh, and please come see us today and tomorrow if you need any Poco Provisions!

“I truly am blessed to get the opportunity to do what fills my heart and one of those things is getting to cook with dear friends in and out of our industry! Now, my dear friend Chris ain’t one of dem fancy chefs. He’s an amazing soccer dad, a numbers guru and, at heart, just a good ole boy from Detroit that loves smoking!!

So when we wanted to smoke up some of our own swine, he was the angel to call upon!

Chris helped us smoke this pork butt until it had that good-good,crusty bark on the outside, with juicy, tender pork underneath. You can see it fresh out of the smoker, then pulled apart with all that bark, rendered fat and smoked meat mixed together.

And this week, we’re putting that smoked pork to work in our MEAT BURRITO, “THE CHRIS WALKER,” with tater tots, BBQ roasted tomatoes and corn, Love Is Love Hatch chiles, Tucker Farms kale, 5N Farm eggs and quesadilla cheese, all wrapped up in one of our house made flour tortillas.” - Nick Melvin when asked about Some guys that like to cook

“We’ve got the thunder coming down the alley this week with Poco joining forces with a Lake Clair BBQ giant Chris Walker (plus this dude is a dear friend and fellow soccer dad!) to bring you some Smoked Pork Butt (pictured above, before the hitting the heat) breakfast burritos with our muse being Brunswick stew!! And we’ve got that Green Chile Hashbrown Casserole on the counter for that veggie burro.

The ice box is gonna stay strong this week with provisions such as French Onion Dip, Mango Citrus Agua and Beef Colorado.

Our lunch special is also shining bright as we are bringing forth the “FLF!!!” AKA the Foot Long Flauta for those in the know. This thang is stuffed with beef picadillo and dressed with all the salsas!!!”

- Nick Melvin

“And y’all loved it, y’all crave it, so it’s back for supper: the Herby Roasted Chicken w rice, beans, chile relleno casserole, salad and tortillas has returned!!!!” - Nick Melvin

SOUND ON IF YOU LIKE A GOOD TIME Nick Melvin

We are excited to BBQ some butt this week!

Our French’d Onion Dip elegantly paired with Ruffles potato chips

Our weekly lunch special, the Foot Long Flauta, as visualized by Chef Nick Melvin.

Chile Relleno Casserole before the Herby Chicken

Chef Alex has been slinging our homemade tortillas on both sides of the Mississippi. Email [email protected] if you want some of that good-good in bulk quantities! Alex

Fried Tomato Salsa being poured by the bucktful!

Poco Loco’s motivational chalk board pontifications!

Chef Nick Melvin’s beautiful face! Nick Melvin 🥰😍😘

Time for a lil’ Poco Loco dinner lure.... First up! This week’s Veggie Tacos are super snazzy. Me myself, I enjoyed these lil’ fried crispy tings that Chef calls “To***co Onions” probably more than I should. What are To***co Onions you ask? According to my AI free research, “To***co onions are ultra-thin, deep-fried onion ribbons or shoestrings coated in seasoned flour, known for curling up and turning a dark golden brown that resembles shredded to***co leaves.” So put that in your pipe and smoke it! Or eat it. Whatever. Now keep swiping!

WEEKLY VEGGIE: Macha roasted broccoli
Macha roasted broccoli with fried black beans, to***co onions, green chile queso and pico. Served on Milagro corn tortillas with our weekly salsa (4 per order) (veg)

Here lie what we call a “buttload” of Love is Love Hatch Chilis. (We really love our friends from Love Is Love Cooperative Farm 😍) These went into this week’s hot sauce, which is a bit smokier and a lil’ calmer heat wise than some of the past few rounds. It still packs a punch, but you won’t have to worry so much about portion control when you are dosing the heat this week. 

Smoked Chile Hot Sauce
Hatch & Cayenne Chiles from our friends at Love is Love Farms smoked with onion, tomatillos & fresh herbs, smashed in our Molcajete, finished with fresh lime, salt & a touch of oil. (8oz)

A Poco salad! Have we told you to eat your veggies lately?? This radiantly bright bowl of health also features some Love is Love Farms in the way of lettuce.

And for this week’s salad Chef whipped up what might be the most titillating dressing on either side of the Mississippi with this Jalapeño honey citrus vinaigrette! Come and get folks!

Dinner tonight is from 4pm-8pm.