Taqueria del Sol owner Eddie Hernandez featured in the New York Times
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Eddie Hernandez, the proprietor of the Taqueria del Sol restaurants, is the co-author of a new cookbook called, “Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen.”
The book was recently featured in the New York Times and is coauthored by Susan Puckett.
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The book’s synopsis says, “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.”
Taqueria del Sol opened in 2000.
To read the full New York Times profile, click here.
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