Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen Ouita Michel and an abundance of other

and an abundance of other delectable sides

Harris holds a PhD from NYU

It's exciting to be able to create new dishes and waste less food

such as the Absinthe Frappe or the Clover Leaf Cocktail

Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen Ouita Michel and an abundance of otherAuthor: Eddie Hernandez, Susan Puckett Southern fare with a Mexican flair, by the chef co owner of the restaurant empire that Bon Apptit called a "Top American Restaurant" USA Today called Taqueria del Sol "a runaway success." Bon Apptit 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