Taqueria del Sol Awards

Taqueria del Sol Restaurant Review:

Chef/owner Eddie Hernandez built a network of these upscale taco joints. Picking up on the blue-and-white color scheme found in the Decatur unit, this bright spot relies on sweeping windows and lots of natural light for its appeal. Line up behind the counter to order, perhaps starting with chunky, fresh guacamole that exhibits just enough onion to perk up the sweet avocado. Accompanying corn chips are served warm. Then choose a protein, including veggie refried beans, to compose tacos or decide on enchiladas; for the latter, select a salsa or chili such as the salsa verde for the brisket-stuffed enchilada. Vegetarians may opt for a lemon cream sauce. Sides include the delectable charros beans, Chef Eddie's famous turnip greens, and a shrimp corn chowder that's almost rich enough to be a meal with a side salad. For a sweet ending there's natilla, a creamy dessert reminiscent of panna cotta. This is tequila heaven for those who crave shots or margaritas with the food. Otherwise, enjoy a beer, with Mexican brands among the selections. This is the fourth Atlanta location, and others are in Athens, Ga., and Nashville, Tenn.