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

by Susan Puckett
Hernandez, Eddie & . Rux Martin: Houghton Harcourt. Apr. 2018. 320p. photos. index. ISBN 9780544618824. $30; ebk. ISBN 9780544618848. COOKING
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OrangeReviewStarHernandez is the executive chef of Taqueria del Sol, an Atlanta-based restaurant chain with locations in Georgia and Tennessee. Writing with author and editor Puckett (Eat Drink Delta), he shares more than 125 recipes that highlight the similarities between Southern and Mexican cuisine. As with Asha Gomez's My Two Souths, which gave Southern dishes a South Indian twist, this cookbook features innovative foods and surprising flavor combinations. Readers will have no trouble whipping up recipes such as Fritos chilaquiles, Creole red beans and rice burritos, tequila-mango smoothie, and sweet potato cheesecake, which are written for home kitchens and rely on readily available ingredients.
VERDICT A stellar debut imbued with Hernandez's infectious excitement for cooking.
Reviewed by Lisa Campbell, Ann Arbor , Apr 15, 2018
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