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

Southern fare with a Mexican flair, by the chef / co-owner of Taqueria del Sol, the restaurant empire that Bon Appetit called a Top American Restaurant . 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 jalapenos, 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. AUTHORS: 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 Appetit, 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.