Eating Atlanta: Taqueria del Sol

I went to Atlanta to eat and a Woody Allen-esque episode of Grey’s Anatomy broke out. Life does that at times. Emergencies happen. And hospital emergency rooms on Saturday night after a nasty storm are quite a sight. Short version: my friend’s parents live in Atlanta and while we were sitting in the dark at Kevin Rathbun Steak, his mother called to say his father was having chest pains and they were taking him to the emergency room. All is well now, thanks for asking. But once we delivered them back home, we drove straight to Taqueria del Sol.

The flour tacos at TDS have been featured in Gourmet and have miles of web reviews. The interior is not much: stainless-steel tables and counters, uncomfortable chairs, a cinder block wall painted Caribbean blue. The chef is from Mexico and the tastes are true: sauces-beef red chili, pork green chili, lemon cream sauce–are lighter than Tex-Mex con carne versions. The tacos? McDreamy. We tried the Memphis (chopped smoked pork with a spicy jalapeno cole slaw covered with barbecue sauce spiked with tequila), the brisket (slow-cooked beef brisket topped with pico de gallo), fried chicken taco (strips of chicken slathered with jalapeno mayo), and a fish taco–tilapia dipped in an egg wash, rolled in corn masa, and deep fried before it was rolled into a soft flour tortilla. The taste of the shrimp corn chowder is still on my tongue-sweet, spicy, think with chunks of shrimp. There is always a line out the door at all three locations (we hit the original). And I would be more than happy to have one down the street. Jump for the enchilada.

The enchilada stuffed with cheese and covered with beef red chili sauce and melted white cheddar. That blob in the front is all cheese, baby.

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