Portrait of Eddie Hernandez
i. Biography
Executive chef of Taqueria del Sol in Atlanta, Eddie Hernandez also co-founded the restaurant in 2000. Born in Monterrey, Mexico, he learned to cook as a child from his grandmother in her restaurant kitchens, an origin he compresses into one line: "We sort of hit it off because I talked back; nobody else would talk back to her."
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At a Glance His signature work is the George, a dish named for a regular customer and built as a one-dish Meat ’n Three with layers of collard greens, beans, and rice. It is served as a VIP-only off-menu item.
Signature
Eddie's signature dishes include the George and Mexican Red Posole.
In Their Words “We sort of hit it off because I talked back; nobody else would talk back to her.”
Recognition
Eddie Hernandez has received Southern Foodways Alliance — Lifetime Achievement Award (2023).
FAQ
Asked of Eddie
Where does Eddie Hernandez work?
He works at Taqueria del Sol in Atlanta.
What is Eddie Hernandez known for?
He is known for the George, an off-menu VIP dish layered with collard greens, beans, and rice.
The Sunday email
Read about chefs like Eddie Hernandez in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.