Turnip Greens & Tortillas A Mexican Chef Spices Up the Southern Kitchen [Hardcover]

Southern fare with a Mexican flair, by the chef/co-owner of the restaurant empire thatBon Appétitcalled a “Top American Restaurant”

USA Todaycalled Taqueria del Sol “a runaway success.”Bon Appétitwrote: “Move over, Chipotle!” The fast-casual food of Eddie Hernandez, the James Beard-nominated chef/co-owner of the restaurant, lands on the commonalities of Southern and Mexican food, with dishes like Memphis barbecue pork tacos, chicken pot pie served in a “bowl” of a puffed tortilla, turnip greens in “pot likker” spiked with chiles, or the “Eddie Palmer,” sweet tea with a jab of tequila. Eddie never hesitates to break with purists to make food taste better, adding sugar to creamy grits to balance the jalapeños, or substituting tomatillos in fried green tomatoes for a more delicate texture. Throughout, “Eddie’s Way” sidebars show how to make each dish even more special.
 

Southern fare with a Mexican flair, by the chef/co-owner of Taqueria del Sol, the restaurant empire thatBon Appétitcalled a “Top American Restaurant”

"The result is . . . decidedly Southern . . . punched up with the flavors [Hernandez] grew up eating in his hometown, Monterrey [Mexico] . . . thrifty, practical and delicious."
—The  New York Times


“Eddie Hernandez cooks my type of food—honest, thrifty, and full of flavor—using fresh, inexpensive, and ordinary ingredients.”  
—Jacques Pépin


“InTurnip Greens & Tortillas, Eddie Hernandez teaches us how to cook American food the way we’ve always dreamed of cooking it. He bends the rules with the confidence of a thousand Southern grandmothers and brings a healthy dose of rock &rsqul³q