Alex Stupak

Chef Alex Stupak made his bones as a master of modernist pastry, working his way through the legendary experimental kitchens of Alinea in Chicago and wd~50 in New York. In 2011, itching for a new challenge, Stupak left pastry in his rear view, turning his attention to the savory flavors of Mexico.His first project, Empellón Taqueria, earned a James Beard Award nomination (Best New Restaurant) and a Food & Wine Best New Chef nod. Today Stupak’s family of restaurants also includes the impressionistic Empellón Cocina and Empellón al Pastor, where shots of mescal flow freely and Mexico City-style roasted pork is shaved directly off the spit. Stupak continues to explore and interpret Mexican cuisine, blending its techniques and traditions with a sensibility that is distinctly New York.

  • • In partnership with FOOD & WINE
 Alex Stupak spends most of his time hoofing around New York City’s East Village. Here, the chef reveals what keeps him there.
by Jordana Rothman • In partnership with FOOD & WINE  The way Alex Stupak sees it, you’d have to work pretty hard not to find inspiration in New York City. The chef of Manhattan Mexican restaurants Empellon...
by Jordana Rothman • In partnership with FOOD & WINE What does it mean to cook Mexican food in New York City? FOOD & WINE Best New Chef Alex Stupak weaves the spirit of Manhattan into the flavors of Mexico at his Empellón...
by Jordana Rothman • In partnership with FOOD & WINE In a city like New York, there’s comfort in ritual. Here, FOOD & WINE Best New Chef Alex Stupak of Empellón Taqueria, Cocina and Al Pastor reveals the places he just can...
by Jordana Rothman • In partnership with FOOD & WINE FOOD & WINE Best New Chef Alex Stupak of Empellón Taqueria, Cocina and Al Pastor makes a case for his favorite New York City food artisans and producers. ...
by Jordana Rothman • In partnership with FOOD & WINE Serves 10-12 For the Cocoa Dehydrated Chocolate Mousse:6.3 oz bittersweet chocolate (72 percent), choppedKosher salt3 large egg yolks3 large egg whites1/3 cup...
by Jordana Rothman • In partnership with FOOD & WINE Serves 4 For the Coconut Crema:1 cup coconut milk1 tablespoon buttermilkKosher salt For the Chilmole Paste:11⁄2 teaspoons allspice...
by Jordana Rothman • In partnership with FOOD & WINE You can explore the furthest reaches of Brooklyn or Queens to find inspiration in New York City, but for chef Alex Stupak, there’s enough to stir the spirit in the East Village...
by Jordana Rothman • In partnership with FOOD & WINE FOOD & WINE Best New Chef Alex Stupak of Empellón Taqueria, Cocina and Al Pastor sees the oyster as New York City’s most iconic food. Here’s where he heads for...
by Jordana Rothman • In partnership with FOOD & WINE  FOOD & WINE Best New Chef Alex Stupak of Empellón Taqueria, Cocina and Al Pastor names the up-and-coming New York chefs currently tripping his radar.
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by Jordana Rothman • In partnership with FOOD & WINE FOOD & WINE Best New Chef Alex Stupak of Empellón Taqueria, Cocina and Al Pastor shares the New York people and places that have left their mark on his work. Joshua...

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