Taqueria del Sol

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The fried chicken taco at Taqueria del Sol

Photography courtesy of Green Olive Media.

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Eddie Hernandez and Mike Klank opened the first Taqueria del Sol on the Westside in 2000, cranking out crowd-pleasing $2 tacos. Nineteen years and four additional locations later, customers still line up for Hernandez’s Southern-Mexican mashup cuisine: fried-chicken tacos with lime-jalapeño mayonnaise, refried-bean enchiladas with a side of turnip greens, and shrimp corn chowder. Want to learn how Hernandez does it? Pick up his cookbook, Turnip Greens & Tortillas, which was one of our favorites of 2018. 2165 Cheshire Bridge Road, taqueriadelsol.com

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