Chef Eddie Hernandez Talks "Turnip Greens & Tortillas"

NWP welcomes Chef Eddie Hernandez! Southern fare with a Mexican flair, by the chef/co-owner of the restaurant empire that Bon Appétitcalled a “Top American Restaurant”

USA Today called Taqueria del Sol “a runaway success.” Bon Appétit 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 jalapeños, 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. http://gardenandgun.com/feature/eddie-hernandez-taqueria-del-sol/   Turnip Greens & Tortillas is available now on Amazon and wherever books are sold!