At lunch hour, the line stretches out the door at Taqueria del Sol on Atlanta's west side. Inside, the tiny kitchen is a swirl of activity.
"This is my crew," says co-owner and chef Eddie Hernandez. "They're all from Mexico."
The menu is a hybrid of cuisine from his native Monterrey, Mexico, and down-home Southern cooking, like tangy turnip greens seasoned with red chilies and re-fried black-eyed peas.
"The food can get us together," Hernandez says, "and make us think differently about each other."