Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen
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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.
Format:Hardcover
Language:English
ISBN:0544618823
ISBN13:9780544618824
Release Date:April 2018
Publisher:Harvest Publications
Length:320 Pages
Weight:2.85 lbs.
Dimensions:1.0" x 8.2" x 10.1"
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