Atlanta’s Most Exciting Taco Doesn’t Come From a Taqueria | Bon Appétit
"A South Carolina mill whose products — notably a sweet blue cornmeal used for dredging and nutty, creamy Sea Island red peas — are central to the dish’s flavor and texture, with the red peas providing a Low Country authenticity and creamy base that replaced black beans in the recipe." - ByElyse Inamine
