Tag: Taqueria del Sol

Old folks know: Nothing hits like a 4:45 p.m. dinner reservation

Hate to say it, but when it comes to properly insulated takeout meals, styrofoam does the job best.

Maricela Vega of Chicomecóatl and Taqueria del Sol founder Eddie Hernandez discuss how Covid-19 impacted Atlanta's restaurant scene and where we will go from here.

In this hiatus, I’ve had ample time to return to memories of the restaurant scene of Atlanta’s past.

With most restaurant dining rooms still shuttered due to the pandemic, we’ve compiled a list below of all the restaurants from last year’s 75 Best Restaurants issue that are offering takeout, curbside, or delivery.

On Wednesday, after weeks of rationing, the state announced that anyone displaying coronavirus symptoms can now be tested. Here’s your Thursday morning update.

I wouldn’t dream of asking a restaurant to tweak a dish, serve the sauce on the side, or modify anything at all. If you go out to dinner with me, you pretty much eat what is in front of you and keep your mouth shut. But do I ever mess around with my food by, for example, ordering and crumbling a few slices of bacon over a vegetarian lasagna? You bet.

“This is the soup that I enjoy eating multiple times a week," says Eddie Hernandez, the chef of Atlanta favorite fast-casual spot Taqueria del Sol. "You can add vegetables that you have on hand, add rice, or even tortilla chips to modify.”

Manager George Trusler, who started as a waiter, has been a fixture at Taqueria del Sol for 25 years, and the secret menu dish he named after himself paved the way for other secret Taqueria del Sol dishes.

The first Taqueria del Sol opened in Atlanta in 2000, but the roots of the business go all the way back to 1987, when owner Mike Klank first met chef Eddie Hernandez.