Taqueria del Sol was founded on two things: friendship and a passion for great food. After moving to America from Mexico to pursue a music career, Executive Chef Eddie Hernandez found himself in Atlanta, GA after a failed recording contract in Houston, TX. Shortly after moving, Eddie connected with Owner Mike Klank, a Tennessee native with an engineering degree from Georgia Tech, and he gave the rocker with long hair and a pierced ear a chance in the El Azteca kitchen.
We keep our operations and our menu very simple. We would rather do fewer things great than many things “just okay.” Our restaurants all operate with the same core menu all day long, plus we offer two specials at lunch and three at dinner. These specials run for a week at a time.