Alex Stupak at Empellón Taqueria

Bio

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
Carmelized pineapple, chamomile ice cream, piloncillo, bee pollen
"Pineapple with Piloncillo, Bee Pollen and Chamomile Ice Cream Pineapple is chopped, cooked, reformed and caramelized. Even though it is billed as the main component of this dessert, to me it almost becomes a condiment for this chamomile ice cream that we dusted with a bit of bee pollen. Chamomile is called manzanilla in Mexico, and although it's mostly used commonly for tea, I still think it's underutilized and has stunning effect in both sweet and savory Image @evansungnyc"
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Chef Alex Stupak reviews  at post.venue.name
"@jacquestorres OR one of his associates made this chocolate chip cookie.... they were brought to our sanctuary by @madame_chocolat .... All good in this hood"
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Chef Alex Stupak reviews  at post.venue.name
"Hokkaido Uni on Toast with Egg Whites and Sunflower Seeds This dish originated at Cocina. We have moved it to Empéllon. I am a lover of all things sea urchin but to my tongue, the Japanese stuff is by far the sweetest and most elegant in flavor. This dish makes a great starter, or even a perfect light lunch on its own. A thick spread of sunflower seed puree is smeared on a slice of multigrain toast that our pastry chef makes in house. Eggs and sea urchin are a classic combination and here we reached for hard boiled egg whites to strike a balance between indulgent and healthful. The reference point is obscure but it's undeniably Yucatecan. In this part of Mexico, hard boiled eggs are a common inclusion in many dishes. We assume this was because it was an abundant protein source. This fact informed our egg white salad and its flavors of habanero Chile and epazote. The sunflower seed puree is an adaptation of sikil pak, which is a pumpkin seed spread flavored with roasted tomato and chile. All we did is substitute one seed for another. // More on empellon.com/thoughts @evansungnyc"
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Chef Alex Stupak reviews  at post.venue.name
"I made this salsa tonight... peanut, pasilla, roasted garlic, roasted tomato and sherry vinegar.... somehow it wants me to use it as a dressing for raw bok choy leaves."
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Chef Alex Stupak reviews  at post.venue.name
"Tinker and Tweak forever. Push forever."
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From My Menu

Chef Dan Kluger reviews Chicharrones w/ salsa veracruz at Empellón Taqueria
$$$ | Mexican
West Village
1 Review
"I know just how much work these can be, which is why I can’t believe what an amazing job the chef did. It was like having edible bubble wrap with a bunch of great salsas!"
Chef Gavin Kaysen reviews Beer braised tongue taco at Empellón Taqueria
$$$ | Mexican
West Village
1 Review
"Chef Alex Stupak is a genius with pastries, and now he is a genius with Mexican food. It is my go-to restaurant when I am in the West Village. Get the tongue taco with potatoes and arbol chile salsa."
Chef Tien Ho reviews Smoked cashew salsa at Empellón Taqueria
$$$ | Mexican
West Village
1 Review
"It's too hard to say which taco is my favorite, so I’ll skip that debate. However, their dips are amazing, especially the smoked cashew. It's smoky, salty, slightly sweet, creamy, and served with crispy tortilla chips. It’s a perfect start to a meal."
Chef Bryce Shuman reviews Queso fundido at Empellón Taqueria
$$$ | Mexican
West Village
1 Review
"Alex Stupak’s homage to traditional Mexican cuisine continues to demonstrate that great ingredients prepared well transcends any demographic boundaries. The Taqueria is both fun and delicious."