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

Eddie Hernandez
$30
There's a reason Sid and Ann order lunch from Taqueria del Sol every single day of the week. Yes, it happens to be across the parking lot from our Atlanta flagship, but it also churns out extremely affordable, reliably delicious, ready-in-a-minute tacos. The salsa's pretty good, too. So in addition to running Mashburn HQ's go-to taco joint, chef Eddie Hernandez has finally written a cookbook. He grew up in Monterrey, but has been in Georgia long enough to identify the natural kinship between Southern and Mexican food. He's definitely not a purist — there's sugar in his grits recipe, and fried green tomatillos instead of tomatoes — but he knows what he's doing. It's worth it for the queso recipe alone, but other standouts include Sid's favorite Memphis taco and the pork green chili.

The Specs

  • hardcover
  • 320 pages
  • 7.9" x 1.1" x 10"
  • Houghton Mifflin Harcourt

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