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Taqueria del Sol Caldo recipe

Recipe: Caldo de pollo from Taqueria del Sol chef Eddie Hernandez

“This is the soup that I enjoy eating multiple times a week," says Eddie Hernandez, the chef of Atlanta favorite fast-casual spot Taqueria del Sol. "You can add vegetables that you have on hand, add rice, or even tortilla chips to modify.”
Taqueria Del Sol 20th anniversary

20 years, countless tacos: How Taqueria del Sol became a sensation

The first Taqueria del Sol opened in Atlanta in 2000, but the roots of the business go all the way back to 1987, when owner Mike Klank first met chef Eddie Hernandez.

How an Atlantan photographer, Angie Mosier, wants to reshape our perceptions of Southern cuisine

New York City–based chef Marcus Samuelsson will release a cookbook called A Moving Feast: Recipes and Stories of Soul Food’s Journey North. Through the lens of food, it will share accounts of the Great Migration. Nearly every one of the more than 100 images in the book will have been captured by photographer Angie Mosier, a lifelong Atlantan who is preternaturally talented, excessively humble, and unmistakably white.
Illustration by Zohar Lazar

The Christiane Chronicles: A love-hate relationship with barstools and a healthy appreciation for gravy

It doesn’t matter if there’s an upholstered seat on your farm-style or artsy modern stools; I need something with armrests and a comfortable back. Plus, my favorite kinds of gravy and where to indulge on them in Atlanta.
Atlanta Food and Wine Festival 2018

What’s new and what you can’t miss at Atlanta Food & Wine Festival 2018

Along with three days of tasting tents, the festival features a wide variety of dinners, parties, and learning sessions and hands-on workshops, with notable chefs, restaurateurs, and mixologists such as Justin Anthony (Yebo Beach Haus), Meherwan Irani (Chai Pani), John Castellucci (Castellucci Hospitality Group), Eddie Hernandez (Taqueria del Sol), and Paul Calvert and Greg Best (Ticonderoga Club) presenting.
Soul: A Chef’s Culinary Evolution in 150 Recipes

The New South: Three cookbooks challenge Southern stereotypes

Taqueria del Sol owner Eddie Hernandez, legendary Southern chef Virginia Willis, and Richards' Southern Fried owner Todd Richards all have new cookbooks debuting this spring that feature some excellent Southern mash-ups such as collard green ramen.

Taqueria del Sol’s Eddie Hernandez traded his drumsticks for chef knives—and never looked back

Taqueria del Sol's Eddie Hernandez discusses his hometown in Mexico, music, and his favorite ingredient.

Eat this: Taqueria Del Sol’s fish tacos

The restaurant sells thousands of tacos weekly, but Hernandez's fried fish taco, with poblano tartar sauce and pickled jalapenos, always tops the charts. “ When people go on trips and come back to Atlanta, they come straight from the airport to get a fish taco,” Hernandez says.

Tamales for the holidays

Known as a celebratory food in Mexico, tamales are particularly popular this time of year from the Feast of Guadalupe on December 12th through Three Kings’ Day on January 6th. In Atlanta, tamales can be found year-round, but certain restaurants, like Taqueria Del Sol and Fox Bros. Bar-B-Q, stock up for the holiday season.

Holy guacamole: Mexican food is healthy… when it’s authentic

To beloved local cocinero Eddie Hernandez of Taqueria del Sol, too many local restaurants contribute to a prevailing misconception of Mexican fare as greasy, mystery-meat-stuffed calorie bombs with a side of rice and beans—dishes that are nowhere to be found in Mexico. He has curated a few of his favorite recipes for the masses and given us a fresh take on Mexican cuisine. And guess what: All of it is healthy.

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