Alex Stupak at Empellón Taqueria

About Alex Stupak

Alex Stupak is the chef/owner of Empellón. He has a well-deserved reputation as one of the top pastry chefs in the U.S., although he actually trained in the culinary arts. In 2011, he decided to step away from the world of pastry and cook the type of food he loves to eat: Mexican cuisine. With a solid education from the CIA coupled with lessons learned from key mentors, he possess keen food business acumen and the ability to predict the changing palates of the populace—the perfect combination for a future of continued success.

Accolades

  • Nominee for Best Chef: New York City
    James Beard Foundation
  • Winner
    Iron Chef America
  • Nominee for Best New Restaurant (Empellón Cocina)
    James Beard Foundation
  • Best New Chefs
    Food & Wine
  • Top Ten Pastry Chefs in America
    Pastry Art & Design magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

Where I Eat

Behind the Scenes

Chef Alex Stupak reviews  at post.venue.name
"Chicken with Crema and Tomatillo-Chipotle Salsa"
instagram icon
Chef Alex Stupak reviews  at post.venue.name
"Breakfast burrito filled with bacon, fried egg, chihuahua cheese, chorizo and achiote rice. Warm modified Valentina on the side for dipping."
instagram icon
Chef Alex Stupak reviews  at post.venue.name
"Jalapeño Poppers with Cream Cheese-Bacon Filling and Halal Cart White Sauce."
instagram icon
Chef Alex Stupak reviews  at post.venue.name
"Curly fries with a ketchup made from tomatillos, guajillo chile, piloncillo, clove and allspice"
instagram icon
Chef Alex Stupak reviews  at post.venue.name
"Just made, individual portion of queso fresco with kisshu mandarin and clementine."
instagram icon
Chef Alex Stupak reviews  at post.venue.name
"Black Cod with Potato-Chorizo Vinaigrette Potatoes that have been fried in crumbly rendered chorizo, loaded into a tortilla, and splashed with salsa verde makes for a very awesome and very satisfying taco. That is the initial point of inspiration for this dish. We took the classic potato-chorizo combination and distilled it into a simple broken vinaigrette. In counter intuitive fashion, we chose to manipulate the potato into the acid phase of the vinaigrette. Potatoes are first cooked at 70 degrees C and chilled in order to pre-gelatinize their starch. They are then cooked again until fall apart tender in vinegar and blended smooth. For the oil phase of the vinaigrette, we took good olive oil and infused it with all the spices that would normally go into our chorizo. Now a vinaigrette needs to dress something, so we used simple mind mapping to figure out what that would be. Our chorizo takes cues from Mexican cooks, but chorizo in general has Spanish roots which made us consider cod as a pairing. Being from New England, I was weened on cod and have always found its flavor to be insipid so from here we jumped to black cod. Black cod is rich and oily and takes well to smoking. Smoked black cod is marketed as sable fish in NYC appetizing shops and given that NYC is our home we decided that this was the right move. Smoked black cod is sliced like sashimi. Half of it is garnished with pickled potatoes, chorizo spices, and chorizo mayonnaise. The other half gets some salsa verde, onion and cilantro. A squeeze of lime is applied to all the slices and our potato-chorizo vinaigrette acts as a condiment for all of it."
instagram icon

From My Menu