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Author Nick Goodwin

  • Nick Goodwin

 

Sweet Oven-Roasted Beets

At home, chef Eddie Hernandez of Taqueria del Sol wraps up beets, Vidalia onions, limes, and a little fresh mint in aluminum foil and roasts them in a fire. They come out sweet and tangy. "I love Vidalias! They’re like candy to me," he laughs. Read More

Orange Salad with Serrano Dressing

For this bright and refreshing citrus salad, chef Eddie Hernandez of Taqueria del Sol uses an 80/20 blend of vegetable oil to olive oil. "If you’re going to use 100 percent olive oil when you do a salad," he advises, "don’t add anything else. Pure olive oil is something you want to showcase; it doesn't make for a good mixed dressing." Read More

Roasted Carrot and Bell Pepper Spread

Chef Eddie Hernandez of Taqueria del Sol shared this recipe for a low-fat spread that he prepares "all the time at home" for a healthy, flavor-packed snack. Read More

Cheese Enchiladas with Morita Pepper Sauce

Chef Eddie Hernandez of Taqueria del Sol shared this recipe for a luscious, dark morita sauce on cheese enchiladas. The earthy complexity from the refined morita chile is slightly milder than that from the more commonly used chipotle chile. Read More
 

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