# Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen - Hardcover

by **Eddie Hernandez** (Author), **Susan Puckett** (Author)

**Southern fare with a Mexican flair, by the chef/co-owner of the restaurant empire that _Bon Appétit_ called a "Top American Restaurant"**

_USA Today_ called Taqueria del Sol "a runaway success." _Bon Appétit_ wrote: "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.  

### Author Biography

Born in Monterrey, Mexico, EDDIE HERNANDEZ is the executive chef of Taqueria del Sol. He and his business partner, Mike Klank, were nominated for a 2017 James Beard Outstanding Restaurateur Award. His recipes have appeared in _Bon Appétit_, _Food & Wine_, _Southern Living_, and _Garden & Gun_. SUSAN PUCKETT, the former food editor of the _Atlanta Journal-Constitution_, writes for _Eating Well_, _National Geographic Traveler_, and _Atlanta Magazine_.

**Number of Pages:** 320

**Dimensions:** 1 x 10.1 x 8.2 IN

**Illustrated:** Yes

**Publication Date:** April 10, 2018

## Details

- **Price:** 30.0 USD
- **Vendor:** Books by splitShops
- **Type:** Books
- **Tags:** Books by splitShops, Shopify Collective

## Variants

| Variant | Price | Available |
|---------|-------|-----------|
| Default Title | 30.00 USD | In stock |

## Images

- Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen - Hardcover

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