Taqueria del Sol was founded on two things: friendship and a passion for great food. After moving to America from Mexico to pursue a music career, Executive Chef Eddie Hernandez found himself in Atlanta, GA after a failed recording contract in Houston, TX. Shortly after moving, Eddie connected with Owner Mike Klank, a Tennessee native with an engineering degree from Georgia Tech, and he gave the rocker with long hair and a pierced ear a chance. Since opening the first Taqueria del Sol in 2000, diners have been invited to try inventive and delicious options for lunch and dinner – after waiting in the infamous line, of course. While the menu is driven by Mexican cuisine, many of the menu items feature a cross-cultural flair giving diners the truly one of a kind experience that only Taqueria del Sol can offer.