Taco Mac

About Taco Mac

It all started back in 1979 when a couple of guys from Buffalo, NY, made a pit stop in Atlanta on their way to Florida. After touring the city and enjoying the weather, they decided to stay and bring their favorite food, buffalo wings, to the sunny South.

The perfect location was found, but with limited funds remaining, a decision had to be made – renovate the kitchen or change the sign out front? The kitchen won and the Mexican-Irish-sounding name, Taco Mac, remained. Before long, other Buffalo natives came down to help the guys introduce Atlanta to Buffalo-style chicken wings.

As the popularity of Taco Mac buffalo wings increased, cold beer and sports seemed like natural partners. The wall of drafts grew to offer the largest selection of microbrewed beers and imports in the South – decades before anyone was pouring “craft” beers. It quickly became a hot spot among the locals.

Thirty-nine years later, we’ve grown a lot, opening locations all over Georgia and as far away as North Carolina and Tennessee. And we’ve also gone way beyond wings to make sure our kitchen serves everyone’s favorite foods – big, juicy burgers, hand-breaded chicken tenders, sandwiches, fresh entrée salads and fresh-baked flatbreads. But we still serve the Southeast’s original and award-winning Buffalo Wings, offer the best selection of craft beers on draft and bring you the friendliest Southern hospitality we fell in love with so many years ago.

Our entire team works together to achieve one common goal: to ensure every guest receives the highest-quality food, service and an overall wingtastic experience. With nearly 30 locations, Taco Mac is a growing company seeking hard-working, dedicated individuals who are looking for a long-term career to further not only their personal growth but the growth of the company.



August 2020 Woodstock, GA
“I am still working at taco mac. I like that the hours are flexible and work with my schedule.”

Prep Cook

August 2016 Kennesaw, GA
“My experience taught me how to work efficiently individually and with a team. The location I chose to work has the largest flow of customers in the company, so it was a high-stress environment but I learned to rely on myself to do my job well and to cooperate with my co-workers in a positive light. I also enjoyed the positive atmosphere that the management and workers upheld throughout my time working there. The workers here are well aware of stereotypes involving workers in the food industry and they combat that successfully with a focus on positive nature and pride in your work.”
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