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.