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Taqueria Del Sol will launch a dinner series to benefit the Southern Foodways Alliance this week. The series, Piggy Bank Dinners, will feature guest-chefs from across the South and launches this Sunday, July 15 with chefs Jason Alley from Richmond, Virginia and David Guas from Arlington, Virginia.
ATL Food Chatter: September 6, 2011 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter)New Mexico’s Hatch spicy green chiles come into season every August and September, when they are celebrated through the Southwest. This year, we’re seeing the chiles as inspiration for specials in restaurants like Bocado, One Eared Stag, and Woodfire Grill. But the longtime local champions of Hatch chiles are Taqueria del Sol’s Eddie Hernandez and Mike Klank, who began importing them back when the Cheshire Bridge Road location of TDS was still Sundown Cafe. Hernandez’s take on Hatch chile rellenos—stuffed with cheese, coated with a crisp batter, and served with a roasted tomato sauce—are an annual treat always anticipated by customers.