Taqueria del Sol: Mexico, Memphis meet in Atlanta – Southern cooking melds with south of the border at this metro area mini-chain From: ajc.com
Tagged: Atlanta, book, border, Georgia, jalapeno, Mexico, minutemenPosted on: May 28th, 2008
For the most part, Taqueria del Sol has avoided culinary and cultural abominations. (Even their saltine cracker-coated chicken, a sometimes special, has honest roots in the South’s community cookbook tradition, wherein broccoli and squash casseroles alike gain crunch by way of crumbled Ritz crackers.)
Instead, Taqueria del Sol — which now has a catering operation and will soon open a fourth location 70 miles up the road in Athens — has, in this day of Minutemen patrols and razor-wire fencing along the Rio Grande, accomplished something miraculous, a border straddle.
Taqueria del Sol is Southern: They serve hacked pork barbecue, topped with coleslaw. And it’s Mexican: That barbecue comes tucked in a flour tortilla, and the slaw is chocked with jalapeno.”*
Curation from Tomás
Filed Under: Food, Tomás' Picks
