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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.

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 launches Piggy Bank Dinner series

Taqueria Del Sol will launch a dinner series to benefit the Southern Foodways Alliance this week. The series, Piggy Bank Dinners, will feature guest-chefs from across the South and launches this Sunday, July 15 with chefs Jason Alley from Richmond, Virginia and David Guas from Arlington, Virginia.

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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