Eddie Hernandez was born in Monterey, Mexico. As a child, he learned to cook from his grandmother in her restaurants in Mexico. At age 16, Hernandez moved to the United States to pursue his dreams of becoming a famous drummer. After deciding it was not the life he wanted to live, he moved to Atlanta in 1989 and found work at a Mexican restaurant south of the city. He quickly made his mark in the kitchen, laying the groundwork for his business partnership with Taqueria del Sol CEO, Mike Klank. They opened the first Taqueria del Sol on Atlanta’s Westside in 2000, creating a menu inspired by Hernandez’s native country and Klank’s experiences in the American Southwest. Along the way, Hernandez was introduced to traditional Southern ingredients. Today, Hernandez’s spicy Turnip Greens, Memphis Pork Barbecue Tacos, and Blue Plate Specials draw crowds stretching to the sidewalks at three locations in Atlanta and their newest venue in Athens. These recipes have garnered him recognition in various publications.