El Sol Warms the Market

This week’s Chef Demo features

Eddie Hernandez of Taqueria del Sol – 10:00 am on 11/20

Chef Demos are sponsored by Whole Foods Market

If you haven’t experienced a Taqueria craving yet, it can only be because you haven’t yet been to one of Chef Eddie Hernandez’s popular locations of Taqueria del Sol. Those folks you see lined up outside aren’t just standing there for their health. Though we’re convinced that all that standing must burn off the calories of at least one delicious tortilla chip dipped in some mighty fine guacamole. The real reason they’re standing in line is that Hernandez’s authentic Mexican and Southern-inspired tacos, enchiladas and daily specials are fresh, tasty expressions of fine dining ingredients meeting fast-casual prices. Hernandez prides himself on offering something for everyone. And everyone agrees that Taqueria just hits the spot!

Like all great Chefs, Hernandez’s passion runs deep. He was born in Monterrey, Mexico, where he grew up helping in the kitchen at his grandmother’s restaurants, and moved to the US at the age of 17. After moving to Texas, Hernandez began working as a chef at El Chico Mexican Restaurants and playing drums, another passion of his, to support himself. Eager to have more creative freedom, he moved to Georgia on the suggestion of a friend. Working at the Azteca Grill in Clayton County, Hernandez met then-operator, Taqueria del Sol CEO Mike Klank, setting the stage for the Klank-Hernandez partnership that would take Atlanta’s culinary scene by storm. The two moved on from Azteca Grill in 1991, opening Sundown Café off Cheshire Bridge. Inspired by the taco stands and flavors of the West, the two opened the first Taqueria del Sol in 2000. The rest is line-worthy history.

Today, you can find Hernandez at one of the four Taqueria del Sol locations or at the sister company, Sol Catering. You’ll thank him for favorites like the Memphis (smoked pork with spicy jalapeño coleslaw and tequila BBQ sauce), Fried Chicken, and Fish tacos, and warm up with a cup of Shrimp Corn Chowder. And you’ll probably also want to thank his team for being so fast delivering these goodies to your table.

What’s next? Hernandez is motivated by a strong desire to continue learning and to stay ahead of the culinary curve. He is continually researching new ideas and enjoys reinterpreting fine dining dishes to make them approachable in price without sacrificing quality. Stop by this week’s demo to find out what Chef Hernandez has in store to warm your heart (with a little Sol).

Save the Dates: Nov 27 & Dec 18: Holiday Artist Markets
Are your jingle bells at the ready? Save the date for this year’s Holiday Artist Markets where you can get all of your holiday gifts from local artists—join us inside as we welcome over 20 artists to the market to help you with your holiday shopping!

- Jennifer Maley