Southern fare with a Mexican flair, by the chef/co-owner of the restaurant empire that Bon Appétit called a "Top American Restaurant"
USA Today called Taqueria del Sol "a runaway success." Bon Appétit wrote: "Move over, Chipotle!" The fast-casual food of Eddie Hernandez, the James Beard-nominated chef/co-owner of the restaurant, lands on the commonalities of Southern and Mexican food, with dishes like Memphis barbecue pork tacos, chicken pot pie served in a "bowl" of a puffed tortilla, turnip greens in "pot likker" spiked with chiles, or the "Eddie Palmer," sweet tea with a jab of tequila. Eddie never hesitates to break with purists to make food taste better, adding sugar to creamy grits to balance the jalapeños, or substituting tomatillos in fried green tomatoes for a more delicate texture. Throughout, "Eddie's Way" sidebars show how to make each dish even more special.
Picked by Bon Appétit Magazine and Food Network as a “Top American Restaurant.” – Bon Appétit
“Eddie Hernandez, a native of Monterrey, Mexico, spikes his turnip greens with those squat pods. And he forgoes pork in favor of chicken stock. The result violates all the rules and, in turn, sets a new standard.” – John T. Edge, Garden & Gun
Selected as one of the “100 Southern Foods You Absolutely Must Try Before You Die.” – Garden & Gun
“The Search for America's Best Tacos: Favorite Tacos in the South” – Serious Eats
“Friends of The Feast in Atlanta called Taqueria Del Sol the 'Shake Shack of Mexican Food,' and mentioned that Philly should prepare for long lines, but not long waits, as the counter-only service moves quickly.”- The Feast, Philadelphia
“Taqueria del Sol resembles an extremely well-dressed taco stand, with inventive tacos, enchiladas, side dishes, soups, and chiles.” – Frommer’s
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