Taqueria del sol full#

For your main course, the entire menu of Southern-Mexican tacos is solid, but we're a sucker for the shredded beef-brisket taco topped with subtly spicy pico de gallo.įrom the bartender to the person taking your food order to the runners, the folks working here are as efficient as they come. The guacamole, while not quite as good, is certainly worth a try, too. If you are going to order anything at all, it simply must be Eddie Hernandez’s legendary cheese dip-it will haunt your dreams.

Taqueria del sol full#

Not a margarita person? The restaurant has a full bar, plus a limited (read: four options) wine menu. If you want to build your own, there are more than 50 tequilas from which to choose. Margaritas are the name of the game here-on the rocks or frozen original, Texas, or Westside, made with Herradura Reposado and Patron Citronge. Tell us about the margaritas-and other drinks? Thankfully, it moves fast, and after you’ve made it to the front and placed your order, it’s time to find a table in the brightly lit, sleek space with a large outdoor patio.įamilies still come here, to be sure, but it’s also the setting of millennial meet-ups, casual double dates, and post-work pow-wows. It’s the same story at all its locations (there are four in Atlanta): You walk to the bar, grab a margarita, then walk back outside to wait in the main line.

Innovative margaritas, such as the West Side (Herradura Reposado, Patron Citronge) and a “Build-Your-Own Margarita” option are just some of the great drink choices.No matter the time of day, you’ll spot Taqueria del Sol’s Westside restaurant by the line of patrons spilling into the parking lot.

Taqueria del Sol features a full bar with a wide variety of tequila, liquor and bottled beer selections. The Sloppy Jose ( sloppy joe, fresh jalapeño, cheddar cheese and Fritos) and The Bob ( fried shrimp, crayfish mayonnaise, and pickled jalapeños) are two of the favorite taco specials in rotation on the popular weekly menu. Popular selections include the salsa trio starter ( verde, asada and fresca), the shrimp corn chowder, the Memphis taco ( smoked pork, jalapeño cole slaw, tequila BBQ sauce), the fish taco ( poblano tartar sauce and pickled jalapeños) and the turnip greens, which were voted by Garden & Gun as one of the “100 Southern Foods You Absolutely Must Try Before You Die.” Taqueria del Sol also rotates weekly specials, featuring a taco, blue plate, chef’s and seafood special. The winning combination of a simple menu with eclectic and flavorful dishes has kept fans of the restaurant returning day after day. Christiane Lauterbach of Atlanta Magazine writes, “to this day, there is no better bang for the buck in Atlanta.” In 2007, Bon Appétit picked the Atlanta-based chain as a “Top American Restaurant.” Taqueria del Sol is truly one of a kind, juxtaposing the quality of fine dining ingredients against fast-casual prices, and offering authentic Southwestern selections as well as a variety of Southern-inspired menu choices. While the menu is driven by Mexican cuisine, many of the tacos and sides feature cross-cultural flair. Since opening in 2000, Taqueria del Sol has offered diners many inventive and delicious options for lunch and dinner.

The clean and playful design of all of the restaurants, the speed at which “from scratch” Southern, Mexican and Southwestern dishes are delivered, and the taste of such original selections creates a dining experience unlike many others. While guests stand in line, order and take a seat, similar to the systems of many fast-casual restaurants, the similarities end there. A dining experience at Taqueria del Sol is not soon forgotten.