After months of delays and negotiations, Major League Baseball has announced that a shortened, sixty-game season will finally begin on July 23. But with stadiums staying spectator-free thanks to coronavirus, fans will need to find ways to spark that special peanuts-and-Cracker-Jacks feeling from home. In Atlanta, the team at Taqueria del Sol is heralding the return of their beloved Braves with a hotdog taco suited for summer days at the ball field—one easily recreated in your own kitchen.
Since the restaurant’s inception, owners Eddie Hernandez—whom Garden & Gun profiled in 2018—and Mike Klank have garnered acclaim for melding classic Southern staples with Mexican flavors. Creative tacos brimming with the likes of fried chicken and jalapeño mayonnaise; chopped smoked pork and tequila barbecue sauce; and cheeseburger fixings draw lines out the door and down the block at their locations throughout Atlanta and in Athens, Georgia, as well as in Nashville, Tennessee.
This hotdog creation is no different. “The recipe is really simple, but the proportion has to be perfect,” Hernandez says. “You always want three ounces on a taco,” Klank adds. A standard hotdog comes in at about two ounces, which means there’s room for a half-ounce of chili and a half-ounce of coleslaw, according to the duo. “People ask for it all the time,” Klank says. “We serve it as a special opening week, then we’ll put it on the menu again if the Braves make it to the playoffs.”
