The Queso Connection

Some of my favorite restaurant meals have also been some of my most affordable, and Taqueria del Sol has long been one of those places. I had the pleasure of sampling the menu with the owner during the restaurant's Nashville years, before both Tennessee locations eventually closed. But my love for this Southern-meets-Mexican concept goes well beyond a media tasting. This became one of my most repeated budget-friendly meals. Founded in Atlanta in 2000 by Mike Klank and chef Eddie Hernandez, Taqueria del Sol brings the flavors of Mexico and the American South together in ways that feel completely natural. Hernandez's cooking has earned national recognition, including a Southern Foodways Alliance Lifetime Achievement Award. For me, the order has always been wonderfully simple: white cheese dip with jalapeños, followed by those incredible Southern collard greens and pork green chili, which I love swirling into the lemon cream sauce on my enchiladas. And don't skip the beef red chili either those are the stuff cold weather are made for. It's one of those combinations I return to again and again because I already know exactly how happy it's going to make me. I love an extravagant queso discovery as much as anyone, but sometimes the restaurants that earn a permanent place in our lives are the ones that deliver a little everyday joy without requiring a special occasion or a special-occasion budget. Taqueria del Sol is one of those places for me. I miss having one close by.