Eddie Hernandez & Susan Puckett with TURNIP GREENS & TORTILLAS

Wednesday, April 18, 2018 - 12:00pm

Eddie Hernandez

Southern fare with a Mexican flair, by the chef/co-owner of the restaurant empire that Bon Appétit called 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.

About the Authors
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 AppétitFood & WineSouthern Living, and Garden & Gun.

Susan Puckett, the former food editor of the Atlanta Journal-Constitution, writes for SaveurNational Geographical Traveler, and Atlanta Magazine.

Event address: 
Off Square Books
129 Courthouse Square
Oxford, MS 38655
Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen By Eddie Hernandez, Susan Puckett Cover Image
ISBN: 9780544618824
Availability: Backordered -- Email or Call for Availability
Published: Harvest - April 10th, 2018