Turnip Greens & Tortillas

From the chef/restaurateur of a Bon Appétit “Top American Restaurant,” southern fare with a Mexican flair that is “thrifty, practical and delicious” (New York Times).

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.

 

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

“In our world, Eddie is a culinary innovator as inspiring as Thomas Keller, René Redzepi, or Madhur Jaffrey.” —Matt Lee and Ted Lee, authors, The Lee Bros. Charleston Kitchen 

“From refried black-eyed peas to chicken–green chile potpies in puffy tortilla shells, Turnip Greens & Tortillas showcases honest and joyous cooking from the modern South.” —John T. Edge, author, The Potlikker Papers: A Food History of the Modern South 

“This book resonates with recipes that glorify home cooking from the South as well as Mexico and melds them together in a deliciously satisfying way.” —Nathalie Dupree, author, Mastering the Art of Southern Cooking