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The kitchen demonstrates serious technique with house-made moles and salsas, while the beverage program reflects a genuine interest in mezcal beyond novelty. 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The menu rotates with seasonal ingredients and the owner's sourcing, reflecting a kitchen that prioritizes technique over trends and sources ingredients with care rather than convenience. 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The open-air concept (suggested by \"fresco\") creates the casual, social eating environment of a proper fonda, where diners linger over mezcal and family-style plates designed for sharing. Run independently, it prioritizes direct sourcing and time-honored cooking methods rather than kitchen shortcuts, delivering the kind of food that rewires what Mexican cuisine can be outside major urban centers.","10779 Alpharetta Hwy STE 160","+1-470-395-6990","https:\u002F\u002Ffrescocantinagrille.com\u002F","0101000020E61000009CC3B5DAC31555C0103CBEBD6B054140","https:\u002F\u002Fimages.unsplash.com\u002Fphoto-1613514785940-daed07799d9b?w=1200&q=80","2026-09-06T02:36:20.429748+00:00","2026-10-13T04:06:27.608858+00:00","12652989922","2026-10-13T04:06:27.539+00:00",[],{"id":126,"slug":127,"name":128,"tagline":8,"description":129,"cuisine":10,"price_range":8,"address_line1":130,"address_line2":8,"city":12,"state":13,"zip":14,"neighborhood":8,"phone":131,"website":132,"email":8,"reservation_url":8,"location":133,"hero_image_url":134,"logo_url":8,"is_claimed":18,"is_verified":18,"is_active":19,"featured":18,"featured_until":8,"meta_title":8,"meta_description":8,"schema_markup":8,"review_count":20,"avg_rating":20,"created_at":135,"updated_at":136,"owner_user_id":8,"directory_type":23,"osm_id":137,"google_place_id":8,"foursquare_id":8,"validation_status":25,"validation_checked_at":138,"validation_failed_since":8,"source":26,"restaurant_hours":139},"c6f1020d-04e5-4efa-8a07-0f9de42e890c","taqueria-tsunami-roswell-pgqx","Taqueria Tsunami","This taqueria channels the coastal seafood traditions of Mexico's Pacific and Gulf regions, where fresh catch meets complex spice work—expect ceviches and mariscos preparations that reflect genuine regional technique rather than Americanized shortcuts. The kitchen balances accessible street food (properly executed tacos and tortas) with more ambitious dishes like mole and slow-cooked meats that suggest family recipes passed down through generations. 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