Chef Eddie is featured on the list of 20 Southern Food Legends in 2019 for the way he “codified the 21st-century Southern Kitchen.”
GREAT BIG STORY
CNN interviews Chef Eddie about blending flavors of the American South with the ingredients of his native Mexico in the most delicious ways.
Taqueria del Sol is named as one of Atlanta’s Top 75 Restaurants for the second year in a row.”
Chef Eddie’s Buttermilk Fried Chicken recipe (from the “Turnip Greens & Tortillas” cookbook) is featured for the at-home cook.
Taqueria del Sol is named one of Atlanta’s best places to eat, drink and play in West Midtown.
During the 2019 Super Bowl in Atlanta, Taqueria del Sol is cited as a prime spot to enjoy fish tacos on the Westside.
Chef Eddie is recognized for his success as a Latino chef reinventing American cuisine.
CONDE NAST TRAVELER
Taqueria del Sol makes the list of Atlanta’s 22 Best Restaurants with our legendary queso and brisket tacos.
HERITAGE RADIO NETWORK
Chef Eddie sits down with the Eat Your Words podcast to discuss his unique take on Southern and Mexican food.
CBS THIS MORNING
Chef Eddie discusses his culinary journey and the Taqueria del Sol cookbook, “Turnip Greens & Tortillas,” on The Dish.
THE DAILY MEAL
Taqueria del Sol makes the cut at number 35 on this list of America’s 50 Best Mexican Restaurants.
GARDEN & GUN
Chef Eddie and Mike Klank rehash the start of Taqueria del Sol and how it has evolved into a staple known for its “South-meets-Mexico” cuisine.
GARDEN & GUN
Chef Eddie’s Arnold Palmer recipe, a boozy twist on the citrusy Southern classic, is featured.
NEW YORK TIMES
Chef Eddie sits down and shares stories behind his unorthodox approach to creating the famous dishes that keep guests coming back to Taqueria del Sol.
FOOD & WINE
Taqueria del Sol is named on of the BEST TACO SPOTS around the United States for our ingenious Southern- and Southwestern-influenced tacos.
USA TODAY TRAVEL
The publication highlights various “must-try” menu items at Taqueria del Sol.
TASTE OF THE SOUTH
Chef Eddie visits the test kitchen and cooks a variety of his cross-cultural dishes for the staff.
THE LOCAL PALATE
Chef Eddie’s renowned turnip greens recipe is featured, much to the enjoyment of Taqueria del Sol’s loyal cult following.