Eddie Hernandez and Mike Klank opened the first Taqueria del Sol on the Westside in 2000, cranking out crowd-pleasing $2 tacos. Eighteen years and four additional locations later, customers still line up for Hernandez’s Southern-Mexican food: fried chicken tacos with lime-jalapeño mayonnaise, refried bean enchiladas with a side of turnip greens, and shrimp corn chowder. Check for creative weekly specials.
Multiple locations, taqueriadelsol.com
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