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

Southern Fare with a Mexican Flair from a James Beard-Nominated Chef

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.

Innovative Recipes That Break Traditional Boundaries

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.

This cookbook bridges two beloved culinary traditions, offering home cooks practical techniques for creating Mexican-Southern fusion dishes. From Memphis barbecue pork tacos to chicken pot pie with puffed tortilla bowls, each recipe reflects Eddie's approach to combining flavors from both cuisines. The book includes signature dishes from Taqueria del Sol, featured in Bon Appétit, Food & Wine, Southern Living, and Garden & Gun.