astupak

About Alex Stupak

From Alinea and WD-50, Alex Stupak feels that "there is a fine line between taking a cuisine in a new direction and stripping it of its soul". This is the balance he seeks at Empellon Cocina and Empellon Taqueria, both based in NYC.

Cavatelli in Tinga Poblana

2014-07-14T11:35:12-04:00By Alex Stupak|

In keeping with Chef's Latin American influences, this fiery dish uses queso fresco and "Mexican ...Read More

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