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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."

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.

Table Talk: Cakes and Ale, Cardamom Hill nominated, Hugh Acheson to relocate flagship, Antico to open gelato shop

Cakes and Ale, Cardamom Hill nominated for Bon Appetit's best new restaurants Represent. Bon Appétit has released their list of the top 50 Best New Restaurant Nominees for 2012, and two Atlanta hotspots made the cut.

Chef talk with Eddie Hernandez of Taqueria del Sol

Some people grow up hating vegetables. Chef Eddie Hernandez of Taqueria del Sol isn’t one of those people.

Taqueria Del Sol’s Eddie Hernandez Talks Hatch Chiles

ATL Food Chatter: September 6, 2011 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter)New Mexico’s Hatch spicy green chiles come into season every August and September, when they are celebrated through the Southwest. This year, we’re seeing the chiles as inspiration for specials in restaurants like Bocado, One Eared Stag, and Woodfire Grill. But the longtime local champions of Hatch chiles are Taqueria del Sol’s Eddie Hernandez and Mike Klank, who began importing them back when the Cheshire Bridge Road location of TDS was still Sundown Cafe. Hernandez’s take on Hatch chile rellenos—stuffed with cheese, coated with a crisp batter, and served with a roasted tomato sauce—are an annual treat always anticipated by customers.

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