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

Southern fare with a Mexican flair, by the chef/co-owner of the restaurant empire that Bon App?it called a “Top American Restaurant”

USA Today called Taqueria del Sol “a runaway success.” Bon App?it 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 jalape?s, 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: Eddie Hernandez, Susan Puckett
Binding Type: Hardcover
Publisher: Harvest Publications
Published: 04/10/2018
Pages: 320
Weight: 2.85lbs
Size: 10.10h x 8.20w x 1.00d
ISBN: 9780544618824
Language: English