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.
Our spiral bound tome has been getting some good press. Time magazine. Food & Wine. Lots more. Get your copy today. When you turn to page 56 and fall hard for Nathalie Dupree’s “Drippings-Cooked Potatoes, Onions, Turnips, and Carrots,” please note that we inserted the wrong headnote there. We’ll correct it in future editions. And … Continued