Turnip Greens & Tortillas: A Mexican Chef Spices Up The Southern Kitch

Turnip Greens & Tortillas: A Mexican Chef Spices Up The Southern Kitch

Houghton Mifflin Harcourt

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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.


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 Saveur, National Geographical Traveler, and Atlanta Magazine.

Pub Date: 2018 
Format: Hardback with color illus.
Pages: 320 
Size: 8.25 x 10.25 inches

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