James Beard Nominated Taqueria Del Sol Opening in Cary Nov 12

Highly-Successful Fast-Casual Restaurant out of Atlanta, Opens Nov. 12
ATLANTA (October 17 , 2012) --- Taqueria del Sol (TDS), a twelve-year old successful restaurant and franchise brand that features a winning combination of a simple menu with eclectic and flavorful dishes, announces plans to open one of its initial franchise locations outside of the company-owned stores, all located in Georgia, in Cary, N.C. on Nov. 12, 2012. Franchise owners CCG Restaurants, which most recently owned 14 Five Guys Burgers and Fries franchise units in Florida under the name Calloway Consolidated Group, will develop seven to ten Taqueria del Sol units over the next several years in North Carolina.
A dining experience at Taqueria del Sol is not soon forgotten. While guests stand in line, order and take a seat similar to the order of events at many fast-casual restaurants, the similarities end there. The clean and playful design, the speed at which the dishes are delivered and the taste of such original selections create a dining experience unlike many others in the fast-casual arena.
While the menu is driven by southwestern cuisine, many of the dishes feature cross-cultural flair with the spice of Mexican, the boldness of southwestern and the comfort of southern cuisines. The restaurant is truly one of a kind, juxtaposing the quality of fine dining ingredients against fast-casual prices. Corporate chef Eddie Hernandez spends a large part of his time researching new ways to combine quality ingredients and concepts into delicious, affordable selections. Favorite dishes at Taqueria del Sol include the Fish Taco (tilapia dipped in an egg wash, rolled in corn masa and bread crumbs and deep-fried, served with poblano tartar sauce and pickled jalapeños), Fried Chicken Taco (strips of fried chicken breast, lime jalapeño mayonnaise, lettuce and tomato), Memphis Taco (chopped smoked pork with a spicy jalapeño coleslaw and tequila BBQ sauce), Shrimp and Corn Chowder, and Turnip Greens. Taqueria del Sol also keeps fans returning with the rotation of weekly blue plate, seafood and taco specials. Popular specials include the Shrimp & Grits (sautéed shrimp with Eddie's jalapeño-tomato salsa and creamy grits), Cheeseburger Taco (a mixture of ground beef, spices and jalapeños, served with cheese dip, lime jalapeño mayonnaise, lettuce and tomato in a flour tortilla), Bob Taco (fried shrimp with crayfish mayonnaise, lettuce and pickled jalapeños in a flour tortilla), Buttermilk Fried Chicken and the Crispy Chile Relleno (two New Mexico green chiles stuffed with cheese, breaded, crispy fried and served with salsa frita, white rice and refried beans), an annual special that runs for a limited time each summer when the restaurant receives its shipment of freshly-harvested green chiles from Hatch, New Mexico.
Unique to the fast casual arena, Taqueria del Sol has a full bar in each location for the perfect drink to complete any meal. In addition to a distinctive selection of bottled beers, Taqueria del Sol boasts an expansive tequila list, specialty margaritas and a“build-your-own margarita” option. Equally responsible for the long term success of the concept are the well-designed systems and procedures, which enable Taqueria del Sol to deliver its food and service so efficiently and consistently. These systems also serve to differentiate the concept from other fast casual operators and assist franchisees in delivering the same compelling experiences in each market.
The effort to create such an inventive and approachable restaurant has not gone unnoticed. Atlanta Journal-Constitution stated, “the fish tacos are as addictive as the Memphis pork barbecue tacos, and the red sauce over an enchilada will put you in chile heaven.” Frommer’s describes Taqueria del Sol as“what fast food ought to be – quick and good, not to mention affordable.” Garden & Gun listed the turnip greens as one of the“100 Southern Foods You Absolutely, Positively Must Try Before You Die,”and notable southern food writer, John T. Edge, describes the dish, saying“the result violates all the rules and, in turn, sets a new standard.” Furthermore, founder Mike Klank and chef Hernandez have been nominated twice for the James Beard Foundation Award of Excellence for Outstanding Restaurateur 2011 and 2012.
Taqueria del Sol is located in the Cary Crossroads Shopping Center at 204 Crossroads Blvd., Suite 212, Cary N.C. 27518 and will be open Mon.-Fri. 11 a.m.-2:30 p.m. and 5 p.m.-9 p.m. and Sat.-Sun. 11 a.m.-9 p.m. Visit the restaurant online at its Triangle area Facebookand Twitter. Stay informed on weekly specials and news for TDS Triangle by signing up for the email blast at http://tinyurl.com/TDSTraingleEmailSignUp.
Klank and Hernandez remain in control over the four company-owned stores, all located in Georgia. Although, Taqueria del Sol already announced the opening of two other initial franchise stores in Orlando, Fla. on Oct. 1 and Philadelphia, Pa. on Oct. 22. Information regarding franchising can be obtained by emailing Taqueria del Sol Development, LLC (TDSD) President Bill Burnett at bill@taqueriadelsol.com.
About Taqueria del Sol
The winning combination of a straightforward menu with eclectic and flavorful dishes has kept fans of Taqueria del Sol returning day after day. While the menu is driven by Mexican cuisine, many of the tacos and sides feature cross-cultural flair. Chef Eddie Hernandez uses only the freshest of ingredients, and spices up his menu with weekly taco and seafood specials. Taqueria del Sol was picked by Bon Appétit and Food Network as a “Top American Restaurant,” and owners Mike Klank and Chef Hernandez have been nominated twice for the James Beard Foundation Award for Outstanding Restaurateurs in 2011 and 2012. For a full list of company-owned and franchise locations, as well as menus and contact information, visit www.taqueriadelsol.com.
For more information, contact:
Katherine Provost
Green Olive Media LLC
Phone: 404.815.9327


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