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Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen
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 “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.
USA Today called Taqueria del Sol “a runaway success.” Bon Appétit “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.
320 pages, Hardcover
Published April 10, 2018
144 people are currently reading
256 people want to read
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Displaying 1 - 29 of 29 reviews
August 11, 2018
Turnip Greens & Tortillas by Eddie Hernandez and Susan Puckett is a 2018 Rux Martin/Houghton Mifflin Harcourt publication.
I was growing turnip greens in my summer garden and of course I’m always looking for fresh ideas on how to prepare them. But, when I saw this cookbook I did a double take. Turnip greens and tortillas?
As it turns out there is a really funny story about how this author was introduced to turnip greens and the creative way he decided to cook them- Mexican style. His idea was a huge hit and he’s been giving southern foods a Mexican flair ever since.
I spent my formative years in the deep south, then lived in various places until I eventually settled down in Texas, where Mexican food is very, very popular. So, the idea of combining traditional southern foods with traditional Mexican foods isn’t all that far -fetched of an idea. In fact, I'm wondering why we haven't been doing this all along!!
But, while there are many hybrid dishes, I seldom see anyone stray too far off course, especially in restaurants. Many people get hung up on traditions, refusing to modify a beloved recipe or dish. But, by marrying some foods together could start a whole new tradition, plus it’s fun to experiment!
Eddie is a guy after my own heart. He’s not afraid to take chances and is very creative with his food. But, he’s also very down to earth. He doesn’t use a lot of exotic ingredients, likes to keep things affordable, and even incorporates homegrown foods into his recipes. This is comfort food, Mexican style.
The cookbook is organized by all the usual categories we expect to find. There is a very large section of breakfast recipes, dips, tacos, soups, salsas, desserts and beverages. My favorite section though was Eddie’s Blue Plate Lunches and Special Suppers. Living in Texas, BBQ is a big deal too, and I know I’m going to love trying out Eddie’s BBQ sauces and recipes.
I love it when a chef steps outside the box! There’s nothing wrong with sticking with the traditional preparations of the southern or Mexican foods you love, but it’s also great to try out variations on those recipes. By expanding these recipes, food can play a part in blending cultures and bringing people together by sharing great food with good company.
Eddie’s respect for both Southern and Mexican cuisine has paid off for him. This cookbook is a fine example of the many creations he’s invented, his culinary imaginations apparently knowing no bounds. There are so many new recipes in the book I never would have thought to try out, so now I have many fresh and exciting dishes to try out! Should be a lot of fun!
I was growing turnip greens in my summer garden and of course I’m always looking for fresh ideas on how to prepare them. But, when I saw this cookbook I did a double take. Turnip greens and tortillas?
As it turns out there is a really funny story about how this author was introduced to turnip greens and the creative way he decided to cook them- Mexican style. His idea was a huge hit and he’s been giving southern foods a Mexican flair ever since.
I spent my formative years in the deep south, then lived in various places until I eventually settled down in Texas, where Mexican food is very, very popular. So, the idea of combining traditional southern foods with traditional Mexican foods isn’t all that far -fetched of an idea. In fact, I'm wondering why we haven't been doing this all along!!
But, while there are many hybrid dishes, I seldom see anyone stray too far off course, especially in restaurants. Many people get hung up on traditions, refusing to modify a beloved recipe or dish. But, by marrying some foods together could start a whole new tradition, plus it’s fun to experiment!
Eddie is a guy after my own heart. He’s not afraid to take chances and is very creative with his food. But, he’s also very down to earth. He doesn’t use a lot of exotic ingredients, likes to keep things affordable, and even incorporates homegrown foods into his recipes. This is comfort food, Mexican style.
The cookbook is organized by all the usual categories we expect to find. There is a very large section of breakfast recipes, dips, tacos, soups, salsas, desserts and beverages. My favorite section though was Eddie’s Blue Plate Lunches and Special Suppers. Living in Texas, BBQ is a big deal too, and I know I’m going to love trying out Eddie’s BBQ sauces and recipes.
I love it when a chef steps outside the box! There’s nothing wrong with sticking with the traditional preparations of the southern or Mexican foods you love, but it’s also great to try out variations on those recipes. By expanding these recipes, food can play a part in blending cultures and bringing people together by sharing great food with good company.
Eddie’s respect for both Southern and Mexican cuisine has paid off for him. This cookbook is a fine example of the many creations he’s invented, his culinary imaginations apparently knowing no bounds. There are so many new recipes in the book I never would have thought to try out, so now I have many fresh and exciting dishes to try out! Should be a lot of fun!
May 30, 2023
I like this one. Hernandez’s cooking style is a good fit for mine. He’s all about taking humble, accessible ingredients and making them good, and he’s inspired by the local flavors and home cooks of Mexico and the US South, with some creative combinations. I feel seen!
As always, I would rather just go eat his cooking than try to do it myself, but since his restaurants are in Nashville and Atlanta I probably will try some of his recipes. But it’s nice because he talks about food I am going to be making anyway.
As always, I would rather just go eat his cooking than try to do it myself, but since his restaurants are in Nashville and Atlanta I probably will try some of his recipes. But it’s nice because he talks about food I am going to be making anyway.
March 24, 2020
The fusion of American Southern cuisine and Mexican food makes for a delicious combination. Creole Red Beans and Rice Burritos (p.107), yes it's love!
December 19, 2018
After eating it for so many years, it’s great to finally get the recipe for the shrimp corn chowder. Love the intro notes for the recipes and directions are pretty approachable. I borrowed this from the library, but will likely purchase.
November 7, 2020
Quite a few good recipes but let’s be honest, how many would I actually make? Two. This is a good cookbook for somebody, just not me.
December 29, 2018
Although I really appreciate the fusion of Mexican and American foods in this cookbook (cheeseburger tacos?! Yum!), it really bothers me when there are not pictures of every single dish featured! I will never make something I cannot see first. Just not going to happen. So, the recipes are bright and don't look super difficult, but I knocked off stars for the editors choice to not include pictures for everything.
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July 8, 2020If you love Southern food staples & crave Mexican food, this is the book for you. Eddie Hernandez is more than accomplished and this cookbook proves it! Here is a list of just the taco styles....Waco, Memphis, Nashville, Cubano, Sloppy Jose, Cheeseburger, Veggie, Fried Chicken, Fish and even Fried Oyster New Orleans Tacos. There's how to make Flour Tortilla Croutons and Poblano Shrimp Chowder + a great recipe for Atlanta BBQ Sauce.....I'm so hungry right now!!!!
December 3, 2018
I love mexican food and I love southern food and this cookbook successfully marries the two with a creativity. It is in the mashups of cultures and influences that we find some of the most delicious food.
May 26, 2019
A great twist on everyday southern cooking
A spicy twist on everyday southern cooking.! Simple recipes that are easy to follow. The blending of the two cultures me this an unique book!
A spicy twist on everyday southern cooking.! Simple recipes that are easy to follow. The blending of the two cultures me this an unique book!
March 12, 2021
Every recipe I've tried I like. Lots of flavor, easy to find ingredients and a stepped up version of Southern favorites.
I read this book cover-to-cover for a pop sugar challenge and I'm glad I did.
I read this book cover-to-cover for a pop sugar challenge and I'm glad I did.
February 21, 2023
This is a well organized cookbook with beautiful color photos. Eddie Hernandez has done his homework in putting together his amazing collection of unique recipes and interesting stories of how he came to be a star in Georgia cooking.
June 25, 2024
The best book of Mexican recipes I've ever read. Everything is delicious and there are so many original recipes. Admittedly, this is not health food but I would highly recommend it for those times you want to splurge a little.
June 14, 2018
there are a lot of recipes that sound great in this. first i want to try are the cheeseburger tacos!
July 25, 2018
Mmmmmmmm.
July 26, 2018
More Mexican than southern but really good. Loved the shrimp and grits. Borrowed from library but have ordered my own copy it’s that good.
August 21, 2018
Loved this cookbook. Entertaining to read and recipes easy to follow.
August 28, 2018
An interesting mix of southern and Mexican foods.
October 31, 2018
Fascinating.
Interesting take on food, mixing Southern, Creole, and Mexican into a new cuisine to appeal to those living in those areas. Chatty and informative.
Interesting take on food, mixing Southern, Creole, and Mexican into a new cuisine to appeal to those living in those areas. Chatty and informative.
January 24, 2019
Yum. Mexico mixed with the South. What could be bad about that?!
September 19, 2019
Yummy recipes to make. The salsa and quesadillas were a hit. I plan on buying the book.
February 4, 2020
Surprised me with delicious tastes
March 14, 2020
Love Mexican foods
Love learning how and the recipe to cook Mexican food at home. We eat Mexican food all the time and love it
Love learning how and the recipe to cook Mexican food at home. We eat Mexican food all the time and love it
May 14, 2021
Buy This
This is my favourite cookbook out of the many that I have. The recipes are simple and delicious and the pictures make your mouth water.
This is my favourite cookbook out of the many that I have. The recipes are simple and delicious and the pictures make your mouth water.
November 18, 2024
Fun to read. Photography is good. Great Mexican and Southern fusion recipes.
May 9, 2025
Not quite as fusion as I’d have guessed but I like the general attitude and definitely want to try a few things
December 2, 2025
great book
So, so many things to cook. Pleasantly surprised as to how much I liked this book. Just got it but can’t wait to make something. Everything looks delicious!
So, so many things to cook. Pleasantly surprised as to how much I liked this book. Just got it but can’t wait to make something. Everything looks delicious!
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April 11, 2018Listen to my interview with Eddie Hernandez and Susan Puckett on Episode 34 of the Literary Atlanta podcast, released April 11, 2018.
May 14, 2018
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.
April 30, 2020
Atlanta's Taqueria del Sol is one of my lunch staple restaurants. Its tacos are to die for, but the rest of the food on the menu is equally spectacular.
Owner and chef Eddie Hernandez has collected many of the 'South-Mex' (my term) recipes from TDS in this volume and made them available for the first time outside the doors of his Atlanta eatery.
Do yourself a favor. Give this collection a try. Your palate -- and your stomach -- will thank you.
Owner and chef Eddie Hernandez has collected many of the 'South-Mex' (my term) recipes from TDS in this volume and made them available for the first time outside the doors of his Atlanta eatery.
Do yourself a favor. Give this collection a try. Your palate -- and your stomach -- will thank you.
Displaying 1 - 29 of 29 reviews