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

"Atlanta chef Eddie Hernandez is known for infusing the fresh flavors of his native Monterrey, Mexico, with traditions of his adopted South – think Memphis barbecue tacos and buttermilk fried chicken with green chile-horseradish sauce. The fusion started when he was gifted a mess of backyard-garden turnip greens and wasn’t quite sure what to do with them. So he approached them as he might cook wild Mexican greens – adding fresh tomatoes and chile de arbol. Ordinarily I’d say there’s no room for tomatoes in your potlikker, but these greens are addictive (just ask the regulars at his restaurant, Taqueria del Sol) Plus Angie Mosier’s photographs of Hernandez’s dishes will make your mouth water!"