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

Southern toll with a Mexican style, by the cook/co-proprietor of the café realm that Bon Appétit called a "Top American Restaurant"

USA Today called Taqueria del Sol "a runaway achievement." Bon Appétit stated: "Move over, Chipotle!" The quick easygoing food of Eddie Hernandez, the James Beard-selected culinary expert/co-proprietor of the café, lands on the shared traits of Southern and Mexican food, with dishes like Memphis grill 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 poke of tequila. Eddie never wavers to break with perfectionists to make food taste better, adding sugar to rich corn meal to adjust the jalapeños, or subbing tomatillos in seared green tomatoes for a more fragile surface. All through, "Eddie's Way" sidebars tell the best way to make each dish significantly more unique.

About the Author

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 Appétit, 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.

I have been eating at Taqueria Del Sol for over 15 years so my review might be slightly biased as I clearly like Chef Eddie's food. That said, this cookbook does not disappoint and Chef Eddie doesn't hold back any "secret recipes" from his TDS menu. The book is well constructed with good photograph's (although it could have used a few more in my opinion). The only down side is the added guilt of knowing the ingredients of a couple menu items (I am looking at you Shrimp Corn Chowder). If you enjoy creative Mexican food with a southern twist, this cookbook is a must. --Erik

I’m a big fan of the Taqueria del Sol restaurants in Atlanta. The cheese dip, fish & veggie tacos, jalapeño slaw and homemade chips would honestly be my last meal if I had to choose one. When I moved to LA from ATL the thing I missed most was Eddie’s comfort food. I was thrilled to learn of this new cookbook and it doesn’t disappoint. Recipes for all my favorites are there. The photos are gorgeous and Eddie’s charming personality is stamped on each page. Highly recommended! --LA Reader

If you're a fan of Taqueria del Sol in Atlanta, you'll love reading, cooking, and eating your way through this delightful book while learning more about Chef Eddie Hernandez and his culinary journey. And if you've never heard of Taqueria del Sol, that's perfectly fine. This cookbook still rocks the Mexican-Southern cuisine world - straightforward recipes, detailed notes, and delicious results. Some of my favorites include the jalapeño-cheese dip, turnip greens, breakfast muffins, meatloaf, and cheese enchiladas. The chapter on salsas, sauces, relishes, and condiments is worth the purchase price alone. Looking for a new twist on traditional comfort food? Be sure to check out the recipe for Eddie's chicken-green tortilla potpie in puffy tortilla shells. --ML Suprise