Taqueria Del Sol in Atlanta combines Mexican recipes from chef Eddie Hernandez and Southern cuisine from owner Mike Klank. One example of this combination of backgrounds is Turnip Greens de Arbol, Hernandez’s take on southern greens with Mexican spices.
According to Southern culinary tradition, setting yourself up for a new year filled with good fortune is as easy a bowl of peas and a mess of greens.
Engelhardt challenges the reader to think about Southern foodways as dynamic and representative of the conflicting views of Southern female identity.
Edward H. Davis is the co-author of Collards: A Southern Tradition from Seed to Table, which will be released March 30, 2015 from the University of Alabama Press.
The cusp of a new year is a fitting time to come clean.