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

Southern fare with a Mexican flair, by the chef/co-owner of the restaurant empire that Bon App tit called a Top American Restaurant USA Today called Taqueria del Sol a runaway success. Bon App tit 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 os, 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.