From the chef/restaurateur of a Bon AppÊtit âTop American Restaurant,â southern fare with a Mexican flair that is âthrifty, practical and deliciousâ (New York Times).
USA Today called Taqueria del Sol âa runaway success.â Bon AppÊtit wrote: âMove over, Chipotle!â 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 âbowlâ of a puffed tortilla, turnip greens in âpot likkerâ spiked with chiles, or the âEddie Palmer,â 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 jalapeÃąos, or substituting tomatillos in fried green tomatoes for a more delicate texture. Throughout, âEddieâs Wayâ sidebars show how to make each dish even more special.
âEddie Hernandez cooks my type of foodâhonest, thrifty, and full of flavorâusing fresh, inexpensive, and ordinary ingredients.â âJacques PÊpin
âIn our world, Eddie is a culinary innovator as inspiring as Thomas Keller, RenÊ Redzepi, or Madhur Jaffrey.â âMatt Lee and Ted Lee, authors, The Lee Bros. Charleston Kitchen
âFrom refried black-eyed peas to chickenâgreen chile potpies in puffy tortilla shells, Turnip Greens & Tortillas showcases honest and joyous cooking from the modern South.â âJohn T. Edge, author, The Potlikker Papers: A Food History of the Modern South
âThis book resonates with recipes that glorify home cooking from the South as well as Mexico and melds them together in a deliciously satisfying way.â âNathalie Dupree, author, Mastering the Art of Southern Cooking