USA Today called Taqueria del Sol a runaway success. Bon Appetit wrote: Move over, Chipotle! The fast-casual food of Eddie Hernandez, the James Beard-nominated chef/co-owner of the restaurant, lands on the commonalities of Southern and Mexican food, with dishes like Memphis barbecue pork tacos, chicken pot pie served in a bowl of a puffed tortilla, turnip greens in pot likker spiked with chiles, or the Eddie Palmer, sweet tea with a jab of tequila. Eddie never hesitates to break with purists to make food taste better, adding sugar to creamy grits to balance the jalapenos, or substituting tomatillos in fried green tomatoes for a more delicate texture. Throughout, Eddie's Way sidebars show how to make each dish even more special.