Today we’d like to introduce you to Paco.
Hi Paco, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
How it got started:
Paco Tacos ATL began in 2021 as a food truck driven by a passion to bring authentic Mexican street tacos to Atlanta. The business was launched by brothers Chris “Paco” Cunningham and Hosea Cunningham, who brought family-inspired taco traditions from California. Their food truck quickly built a loyal following thanks to fresh, high-quality tacos and other street eats. 
Because of that early popularity, the business expanded into a brick-and-mortar restaurant in Atlanta’s Grove Park community (on Donald Lee Hollowell Parkway), turning what was initially a commissary kitchen into a full-service location. 
Beyond great food, Paco Tacos ATL is known for its community spirit and generosity, including giving back to neighbors in need
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
like many small, independent restaurants, Paco Tacos ATL has had to navigate the challenges of financing growth, choosing the right location, building and training a strong team, meeting regulatory standards, and thriving in a competitive dining landscape — all while staying true to its commitment to fresh, quality food and community connection
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
At Paco Tacos A.T.L., we specialize in authentic street-style tacos made with bold flavor, fresh ingredients, and consistency. What we do is simple — but we take it seriously. We focus on quality, speed, and creating an experience that feels real and welcoming every single time someone walks through our doors.
We’re known for bringing West Coast taco culture to Atlanta with our own twist — from our seasoned meats to our house-made flavors and signature combinations. But beyond the food, we’re known for our energy, our customer service, and the way we show love to our community. People don’t just come for tacos — they come because they feel the vibe.
What I’m most proud of is turning a food truck into a brick-and-mortar restaurant through faith, hard work, and consistency. There were long nights, financial pressure, learning curves, and moments where quitting would’ve been easier. But we stayed committed. Building something from the ground up — and seeing the community support it — that’s something I’ll always be proud of.
What sets us apart is hunger and heart. We’re hands-on. We’re present. We care about every plate that goes out. We’re not trying to be trendy — we’re trying to be consistent and impactful. And we understand that great food is only part of the equation. The atmosphere, the energy, the service — that’s what turns first-time customers into regulars.
At the end of the day, Paco Tacos A.T.L. isn’t just about tacos. It’s about ownership, growth, and building something that represents where we come from and where we’re going
What has been the most important lesson you’ve learned along your journey?
The most important lesson I’ve learned on this journey is that consistency beats motivation every time.
There were days when I felt inspired and confident — and there were days when I was tired, stressed, or unsure how things would work out. What carried us from a food truck to a brick-and-mortar wasn’t hype. It was showing up every single day, whether I felt like it or not.
I’ve also learned that problems are part of the process. Early on, every setback felt personal — slow days, equipment issues, staffing challenges, financial pressure. Over time, I realized those moments weren’t signs to quit. They were lessons sharpening me as a business owner.
Another big lesson? You can’t build something meaningful alone. Community matters. Team matters. The way you treat people matters. Your reputation travels faster than your marketing ever will.
Most of all, I’ve learned that growth requires faith — faith in the vision, faith in the work, and faith that if you stay consistent and keep improving, the results will follow.
That mindset changed everything for me.
Pricing:
- Nachos sm / large $6 – $12
- Burritos sm/ lg $10 – $12
- Tacos $3.50 – $5
- Birria $4 birria quesadilla $12
- Elote $3
Contact Info:
- Website: https://Pacotacosatl.com
- Instagram: https://www.instagram.com/pacotacosatl/?hl=en
- Facebook: https://www.facebook.com/Pacotacosatl/
