Taqueria Del Sol


In 2000 Taqueria del Sol and its chef, Eddie Hernandez, introduced Atlanta to the joys of creative cooking in a quick-casual format. The food that issues from the kitchens of its four locations remains astoundingly consistent—and cheap. Most everyone standing in one of the long lines has their standard order; ours is guac and chips, a Memphis taco (smoked pork with tequila-spiked barbecue sauce and slaw), one brisket enchilada with red chile sauce, and a side of turnip greens. Don’t miss the cheesy chiles rellenos they serve in September to celebrate New Mexico’s hatch chile season.

1200-B Howell Mill Road, 404-352-5811, and other locations, taqueriadelsol.com

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  • Molly Bedell

    The sister restaurant in Nashville of the same name is our favorite mexican in town. Tony is always on hand and the food is fresh, fast, incredibly tasty. We go at least once a week and sometimes more often. Our team at work love to lunch there too. I highly recommend.