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

"The result is . . . decidedly Southern . . .xa0punched up with the flavors [Hernandez]xa0grew up eating in his hometown, Monterrey [Mexico] . . . thrifty, practical and delicious." — The New York Times “Eddie Hernandez cooks my type of food—honest, thrifty, and full of flavor—using fresh, inexpensive, and ordinary ingredients.” —Jacques Pépin “In Turnip Greens & Tortillas , Eddie Hernandez teaches us how to cook American food the way we’ve always dreamed of cooking it. He bends the rules with the confidence of a thousand Southern grandmothers and brings a healthy dose of rock ’n’ roll to our favorite weekend comforts: cheese dip, baked chicken, barbecued shrimp, pizza—he even finds a way to improve on boiled peanuts! In our world, Eddie is a culinary innovator as inspiring as Thomas Keller, René Redzepi, or Madhur Jaffrey.” —Matt Lee and Ted Lee , authors, The Lee Bros. Charleston Kitchen “From refried black-eyed peas to chicken–green chile potpies in puffy tortilla shells, Turnip Greens & Tortillas showcases honest and joyous cooking from the modern South.” —John T. Edge , author, The Potlikker Papers: A Food History of the Modern South “This book resonates with recipes that glorify home cooking from the South as well as Mexico and melds them together in a deliciously satisfying way.” —Nathalie Dupree , author, Mastering the Art of Southern Cooking “I have enjoyed both the food and the company of Eddie Hernandez for years, so I was thrilled to get my hands on his new cookbook.” —Bill Smith , chef, Crook’s Corner “ Turnip Greens & Tortillas is a breath of fresh air. It’s filled with colorful pages of mouthwatering recipes that celebrate the intersection of Mexican and Southern American cuisines in a unique and playful way. Chef Eddie’s roots and his character shine brightly in this book, with great stories that grab your attention and make your stomach rumble for deep-flavored sauces, melty cheese, crispy tortillas, spicy chiles, and more. Whether you are an existing fan or a new one, you are bound to fall in love with this book.” —Steven Satterfield , James Beard Award–winning chef and author, Root to Leaf “ Turnip Greens & Tortillas is one of the most appetizing recipe collections to emerge from the South in a long time. Eddie Hernandez combines the freshest ingredients in just the right big-flavor way.” —Frank Stitt , chef-owner, Highlands Bar & Grill, Chez Fonfon, and Bottega “Eddie Hernandez is a charismatic weaver of food cultures, threading together his native Mexican flavors with the strong strands of American Southern food. Turnip Greens & Tortillas is an ode to meals that pull at your heartstrings and take you to a place that is familiar and grounding.” —Hugh Acheson , chef, author “Chef Eddie eloquently shares the foundations of Mexican culture and cuisine in a creative and entertaining way in this new beautiful homage to the blending of Southern American and Mexican food.” —Aarón Sánchez , chef, TV personality, author "In his first cookbook, Hernandez, executive chef of the Taqueria del Sol restaurants, delivers a fun and adventurous mash-up of his influences—he was born in Mexico, raised in the American — 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 .