BETO’S TACOS BRINGS THE VIBRANT AND AUTHENTIC FLAVORS OF MEXICAN CUISINE TO YOUR TABLE. FROM SIZZLING TACOS TO SAVORY ENCHILADAS, MOUTHWATERING TORTAS, AND BEYOND.
Story By Angela Veugeler / Photos By Alexis Dunston & Tim O’Brien
BETO’S TACOS has been serving up authentic Mexican flavors since opening its flagship location in Suwanee in May 2019. Now celebrating its sixth anniversary, the restaurant has expanded its reach, with its newest location opening in Midtown in December 2024. Owners Roberto Correa — better known as “Beto” — and his wife Sylvia have built a thriving business, with additional locations in Sugarloaf (Lawrenceville), Johns Creek, Phipps Plaza (Buckhead), and Windward Parkway (Alpharetta).
Beto’s journey to success has been fueled by perseverance and passion. Originally from Michoacán, Mexico, Beto came to the United States 39 years ago. He started in the restaurant industry more than 30 years ago, working in the back of the house cutting tomatoes and onions in a small taqueria before working his way up to line cook at an Italian restaurant. When denied a raise due to his lack of English proficiency, Beto took it as a challenge rather than a setback. “I didn’t quit,” he says. “I took it very seriously. I learned English so I could defend myself the next time. I went to school. I did anything to learn. The walk-in cooler helped a lot; I made a handbook with the names of everything.” His hard work paid off, and within a year, he was promoted to kitchen manager and received a significant raise.
Determined to elevate his career, Beto put himself through culinary school in San Francisco before moving to Atlanta 25 years ago. He realized he needed to learn all aspects of the food and beverage industry in order to continue growing. He worked his way up in the hospitality industry, eventually becoming a head chef, banquet manager, and later, director of food and beverage for Marriott. Fast forward 23 years, and Beto’s Windward location — which opened in the spring of 2024 — sits across the street from that Marriott; an achievement that speaks to his full-circle journey.
Before opening the first Beto’s Tacos restaurant, Beto and Sylvia started with catering, growing their reputation through word-of-mouth and Facebook marketing. Having lived in Suwanee for a decade, they knew it was the perfect place for their first brick-and-mortar location. However, securing the right space wasn’t easy. Beto recalls the leasing agent insisting he take one small unit instead of the two spaces he wanted on account that “Mexican restaurants don’t work in Suwanee.” Confident in his vision, Beto made a bet: If the restaurant wasn’t packed on opening day, he would buy the agent’s lunch for a week. The outcome? The agent ended up buying his own lunch at Beto’s for seven days straight.
The flavors at Beto’s Tacos are deeply rooted in family tradition, with many recipes passed down from Beto’s mother, including the salsas and enchiladas. The menu features 20 different tacos, each highlighting regional influences from across Mexico. The Carnitas are inspired by Michoacán, the Tacos al Pastor hail from Mexico City, and the Cochinita Pibil taco, originating from Yucatán, is prepared in the traditional way — pork marinated in sour orange, wrapped in banana leaves, and served with pickled red onions, cilantro habañero salsa, and bitter orange. Beto’s regularly introduces new menu items, such as the recently launched Torta Argentina, made with breaded chicken breast, ham, queso Oaxaca, mayonnaise, tomato, onions, avocado slices, pickled jalapeños, and salsa verde.
Tacos remain the restaurant’s most popular dish, with steak and al pastor leading the pack. Every taco is made with organic, locally produced, gluten-free corn tortillas and paired with fresh, house-made salsas. “You must have a great salsa to eat a great taco,” Beto says. “We have a lot of diversity in our tacos — whether you love steak, shrimp, chicken, or are vegan, Beto’s has something for you.”
Each Beto’s location boasts a welcoming, family-friendly atmosphere, complete with black-and-white photos honoring Mexico’s history, bright decor, and an open kitchen featuring fresh al pastor spinning on the spit. A full salsa bar offers a variety of homemade salsas, making it the perfect spot for lunch or a casual dinner.
Catering remains a cornerstone of the business, from large custom orders to the Tacos for
10 package, which includes two types of meats, rice, beans, lettuce, cucumbers, Pico de Gallo, limes, cheese, sour cream, onions, cilantro, and five salsas. Customers can choose from corn or flour tortillas, with all orders including chips, plates, utensils, and napkins.
The Beto’s team is very involved in the community and attends festivals across the state, including Taste of Suwanee, Suwanee Fest, Suwanee Beer Fest, Taste of Alpharetta, Dia de los Muertos in Oakland Cemetery, and many more. Beto loves sharing their food with the community. “It isn’t just the tacos,” he says. “It’s bringing happiness to people. Great food changes our lives.”
Beto attributes their success to the community. “It’s about connection — how my team and I connect with customers and make them happy. We must always look for excellence.” He is particularly grateful to the Suwanee community for supporting their first location since day one. “Everything I have dreamed is becoming possible because of the people in Suwanee. I am so grateful for them — thank you for keeping our business alive with your support. I cannot do this without the support of the community, my family, friends, and team.”
Looking ahead, Beto envisions expanding nationwide, always remembering the brand’s roots. “I will always remember we started in Suwanee, and we will be known as a Georgia brand,” he says. With the restaurant’s growing success, it’s exciting to see just how many Beto’s Tacos locations will emerge in the coming years.
For more information or to order online, visit BetosTacos.com.
