Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen Maggie Heyn Richardson not powders or meat substitutes--from

not powders or meat substitutes--from the James Beard Award-winning chef and author of Afro-Vegan

Cooking low and slow over natural wood embers

-- Nathalie Dupree

and Shrimp and Masa Grits

He has covered a wide range of community interest stories and true tales of the history of Coastal North Carolina as well as environmental and related topics for a number of publications

Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen Maggie Heyn Richardson not powders or meat substitutes--fromAuthor: 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