Eddie Hernandez is living the American dream. He came to the United States as a teenager with only $140. Today, he is the co-owner and executive chef of Taqueria del Sol, a string of restaurants in Georgia and Tennessee. The secret to his success? Eddie blends the flavors of the American South with the ingredients of his native Mexico in the most delicious ways. His take on turnip greens will get your mouth watering.
SUBSCRIBE: [ Ссылка ]
#Mexican #Chef #Southern
This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.
Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] com
Follow us behind the scenes on Instagram: [ Ссылка ]
Make our acquaintance on Facebook: [ Ссылка ]
Give us a shout on Twitter: [ Ссылка ]
Come hang with us on Vimeo: [ Ссылка ]
Visit our world directly: [ Ссылка ]
