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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.

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.

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."

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