USA Today called Taqueria del Sol “a runaway success.” Bon Appétit wrote: “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.
- ISBN13 9780544618824
- Publish Date 1 May 2018
- Publish Status Active
- Out of Print 22 December 2021
- Publish Country US
- Imprint Rux Martin/Houghton Mifflin Harcourt
- Format Hardcover
- Pages 320
- Language English
- URL http://melia.co.uk/page/detail/?k=9780544618824