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. (I trust that will continue even as the company opens outposts in Florida and Philadelphia in the coming year.) Most everyone standing in one of the long lines has their standard order; mine 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. I wait all year for the cheesy chiles rellenos they serve in September to celebrate New Mexico’s hatch chile season.