Notes about Recipes in this book

• My breakfast muffins

  • jenmacgregor18 on May 05, 2024

    These were ok. It calls for 4 tsp of baking soda, I reduced it to 3 tsp because I thought that I'd taste it. They did puff up or souffle, but dramatically fell as they cooled. And I could still taste the baking soda. So, for me, I think I may be better off making mini frittatas instead.

• Cajun hash

  • southerncooker on August 10, 2018

    Quick and easy dish especially if you have left over cooked potatoes and carrots. If not only takes a little while to cook them and add to the other ingredients. It's quite good as well.

  • patioweather on March 28, 2020

    This was fantastic. Only three servings though because we enjoyed it so much.

  • jenmacgregor18 on July 09, 2023

    This is fantastic. I added 1/2 bell pepper and some green onions at the end. And I turned up the heat and started to brown my potatoes at the end.

• Taqueria del Sol jalapeño-cheese dip

  • jenmacgregor18 on August 03, 2018

    You need good quality white american cheese. Sounds like an oxymoron, I know. I used Wegman's. Author recommends Boar's Head / Land O Lakes. I added 3 T chopped cherry peppers. I would add the full 4 T next time. very good.

  • jimandtammyfaye on September 24, 2023

    Simple to make and exactly what I'd expect from Mexican cheese dip. Used Land o' Lakes cheese

  • melanie_tszu70 on January 18, 2026

    Kids loved this

• Deviled eggs with pimento cheese and spicy bread and butter pickles

  • southerncooker on January 20, 2019

    While the deviled eggs were good we like our version better.

• Cubano tacos

  • jenmacgregor18 on September 05, 2018

    I cut back the cayenne significantly for our preference. And I was lazy and didn't make the tomatillo salsa; but I added roasted green chiles to the taco meat and the green jalapeno/poblano cholula for each taco. This is a great mix of flavors. The sweet potatoes really work here. Not too sweet. Definitely repeat.

  • wcassity on November 26, 2019

    Tasty weeknight family tacos. The hot pepper was too much - need to dial it back if I make I again.

  • TrishaCP on January 31, 2022

    We loved these tacos. I couldn’t use the tablespoon of cayenne per the recipe. Instead, I subbed one teaspoon of cobanero chile flakes and that gave it a really nice heat. I served this with store-bought tomatillo salsa and avocado. The avocado really stretches the filling (and there is already plenty).

• Sloppy José tacos

  • jenmacgregor18 on July 16, 2018

    very, very good. A keeper! I toned down the heat level for the family, used ground ancho chiles. And honestly, for ease, next time I might just used canned roasted green chiles.

  • wcassity on February 23, 2020

    Tasty - standard sloppy joes with southwest twist.

  • taste24 on June 17, 2020

    These are pretty spicy, but a very fun play on tacos. Loved the addition of Fritos inside of the taco. Delicious!

• Cheeseburger tacos

  • jenmacgregor18 on August 03, 2018

    These have a lot of flavor for a simple item. We all loved them. Note- there are 2 side recipes: The Taqueria Del Sol jalepeno cheese dip, which is is simple enough (boil milk & then melt shredded cheese, add chopped pickled peppers). And the Lime jalapeno mayo, which only took a few minutes. The meat mixture came together quickly.

  • taste24 on June 17, 2020

    These are some of my all time favorite tacos. Everyone that I cook them for RAVES and asks for the recipe. I make the pickled jalapeno mayo to pair with the tacos. Absolutely delicious!!!

  • jimandtammyfaye on September 24, 2023

    Unexpectedly good. The name might be off-putting, but the dish received rave reviews. Made exactly as written.

• Ancho chicken tacos with red onion and jalapeño escabèche

  • jenmacgregor18 on August 13, 2020

    I subbed guajillos and bought Frontera tomatillo salsa instead of making, otherwise made as directed. the marinade didn't add too much flavor to the chicken. It only marinades for 30 minutes; maybe if left longer.... I thought they needed cheese or sour cream to offset the acidity in the onions & salsa. These were okay; just not as good as some of the other tacos I've made from this book.

• Famous fish tacos

  • koolMoD on July 12, 2018

    These were amazing!! This is definitely my new go to recipe for fried fish breading!

  • kkmatti on June 28, 2021

    The coating on these is somewhere between a corn-meal coating and tempura - very good! I simplified the tartar sauce by combining mayo + chipotle powder + onion powder. This made very messy tacos and I wanted more veggies so I made a cabbage and cilantro slaw and made these into fish burritos instead.

• Black bean enchiladas with cilantro-avocado drizzle

  • wcassity on July 11, 2022

    Good flavor. A bit dry - needs a wet salsa in addition to the avocado sauce. Served with the green rice in the book and riff on the succotash in the book.

• Creole red beans and rice burritos

  • Soulkitchenjen on February 23, 2024

    Great technique. It’s a good base for more. The final product needed hot sauce and maybe sour cream.

• New Mexican chiles rellenos

  • kkmatti on February 18, 2024

    My guest proclaimed these to be the best chiles rellenos he had ever had. Used poblano chiles and montery jack cheese. I would consider using a more authentic Mexican cheese next time as the Montery Jack was a little dense. Served with Chimayo red chile, refried beans, and Mexican rice.

• Poblano corn chowder with shrimp

  • sarahawker on April 07, 2022

    I've eaten this dozens of times at Taqueria Del Sol (Mr. Hernandez' restaurant) and it was a very good rendition though I'd lower the amt. of roux next time and double the shrimp. I added hot sauce at the table and recommend it to cut some of the richness. Very easy.

• Red posole

  • imaluckyducky on February 03, 2021

    5 stars! This creates a wonderfully flavored broth that is straight up addicting. Will be my new go-to recipe. I enjoy it with radishes, cilantro, avocado, and lime!

• Pork, peanut butter, and black bean chili

  • jenburkholder on October 13, 2025

    This was good! I made a few tweaks - reduced water by 1/3 or so and used masa as the thickener instead of roux. Roasted poblanos were the chili and because they were mild, I chopped up a jalapeno and tossed it in. I also had a couple tomatillos sitting in my tomato dish on the counter, so threw those in as well. I didn't measure the PB but might have been a bit under the amount called for. At the end, I added chopped cilantro and a squeeze of lime. Oh, and probably used more beans than called for. Would consider repeating.

• Real Mexican chili con carne

  • Larkspur on July 21, 2018

    Different from Texas chili con carne but good. Made it as suggested with Sopa de Fideo.

• Spiced pork tenderloin with sweet potatoes, chile glaze, and shiitakes

  • Soulkitchenjen on February 21, 2024

    Incredible. My only substitution was using oyster mushrooms for shiitake. Every component worked together. If you like mushrooms, double.

• Meatloaf with tomato-habanero gravy

  • southerncooker on October 07, 2018

    The gravy wasn't as spicy as I expected since you use a habanero in the tomato gravy. This was delicious and I served it as suggested with green beans and mashed potatoes. My family enjoyed it too.

• Buttermilk fried chicken with green chile-horseradish sauce

  • southerncooker on January 20, 2019

    Delicious chicken and the sauce was good with it.

  • hannah_jxh6fc on February 17, 2026

    Pan frying chicken is not for the weak but this was a success! We only did the buttermilk and chicken marinade for an hour as it still turned out great!

• Remoulade-topped fish fillets over Mexican maque choux

  • Soulkitchenjen on February 13, 2024

    Delicious and easy. Takes all of 15 minutes to put together.

• Black pepper-crusted tilapia with artichoke and jalapeño relish

  • lkgrover on November 16, 2020

    Excellent! Enjoy the blend of flavors in every bite. I served with this book's "Mac and cheese with feta and jalapeño" as suggested.

• Mac and cheese with feta and jalapeño

  • lkgrover on November 16, 2020

    Good, thick & creamy macaroni. I substituted white cheddar cheese for white American cheese.

• Yeasty flour tortillas

  • dprostrollo on May 05, 2025

    Really tasty and easy to work with

• Mexican spaghetti (Sopa de fideo)

  • Larkspur on July 21, 2018

    If you don’t need Salsa Frita for anything else, you should not need to double the recipe as is indicated in the recipe for Sopa de Fideo.

• Salsa frita

  • dprostrollo on January 02, 2020

    Really easy, Very nice salsa if anyone can't have onion/garlic.

• Salsa verde

  • dprostrollo on June 02, 2019

    Really lovely salsa. Pretty spicy, but mellows well with cheese or sour cream in food

• Jalapeño-lime mayonnaise

  • jimandtammyfaye on September 24, 2023

    Quick to throw together and made for a tasty cheeseburger taco.

• Spicy bread and butter pickles

  • southerncooker on January 20, 2019

    Nice version of bread and butter pickles. Easy to make.

• Black bean and corn salad with cilantro-mint dressing

  • dprostrollo on January 02, 2020

    Really nice, complex flavor. Made in the morning and refrigerated til evening.

• Eddie’s turnip greens

  • southerncooker on January 20, 2019

    This was a hit with hubby, daughter and myself. We had it with cornbread. It's like a soup. YUM!

  • jenmacgregor18 on December 16, 2019

    Used mustard greens and reduced amount of cayenne. very good.

  • jack_m9ysh2 on February 06, 2026

    I’ve blended this recipe with Mason Hereford’s from Turkey and the Wolf and made the best collard greens ever. Pick and choose the seasonings from each, but make sure you have enough acid.

• Collards with andouille

  • sarahawker on November 10, 2020

    The best use of the collards from our CSA yet. Even the boys loved it. Easy, but takes some time as you follow the steps.

  • southerncooker on January 01, 2021

    This was delicious. I removed stems from my collards. The leaves were huge and recipe says cook whole leaves. I did in first cook but chopped up a little before 2nd cook. Iuse beef smoked sausage.

  • billcranecos on January 02, 2022

    Delicious. This was the star of the New Years day table. My version of the cookbook/recipe clearly calls for the collards to be chopped before cooking (this in response to another comment).

  • TrishaCP on March 04, 2024

    This was a really delicious way to cook collards. I really enjoyed the acid from the tomatoes and the heat from the chile.

• Collards and black-eyed peas with lemon-habanero dressing

  • thecharlah on January 02, 2022

    The dressing was tasty, but in my opinion not a good fit here. The lemon completely overpowered all other flavors.

• Okra and ham, ranchero style

  • wcassity on January 13, 2020

    Delicious! Great use of leftover ham. Sort of a stew; served it over rice. Used just about 2 jalapeños, with seeds.

• Roasted cauliflower with jalapeños and blue cheese

  • lkgrover on February 02, 2020

    Easy recipe; interesting flavor mix as the blue cheese blends with the cauliflower & jalapeños.

• Chile de árbol vinegar

  • Soulkitchenjen on February 21, 2024

    Pretty sure I used unseasoned rice vinegar. Still delicious. Excited to try it in a vinaigrette.

• Pimento cheese

  • southerncooker on January 20, 2019

    Nice version of pimento cheese. I used some of it to make the deviled eggs from this book as well.

• Crispy carnitas

  • dprostrollo on January 02, 2020

    This turned out really nice. Used Cobra because Sol wasn't available, also used pork loin because shoulders were sold out.

• Fluffy sweet potatoes

  • Soulkitchenjen on February 21, 2024

    Easy and delicious.

• Food52

  This book represents a fusion of Mexican and Southern flavors; the author, Hernandez, was born in Monterrey, Mexico, and eventually settled in Atlanta, Georgia.

  Full review

• Eat Your Books

  Eddie Hernandez takes Mexican spices and mixes them with a dash of Southern cuisine in his debut cookbook.

  Full review