Tuesday, September 2, 2014
High-res In preparation for the opening of his new taqueria, Empellón al Pastor, Alex Stupak made several intensive-study trips to Mexico this past year. “These were the first times I went to only eat one thing — tacos al pastor,” he says. “Normally, it’s, like, ‘Let’s go to Oaxaca and eat everything.’ This time it was, ‘We’re going to Mexico City and we’re going to eat at 40 al pastor places in three days.’” Here’s what he discovered.

In preparation for the opening of his new taqueria, Empellón al Pastor, Alex Stupak made several intensive-study trips to Mexico this past year. “These were the first times I went to only eat one thing — tacos al pastor,” he says. “Normally, it’s, like, ‘Let’s go to Oaxaca and eat everything.’ This time it was, ‘We’re going to Mexico City and we’re going to eat at 40 al pastor places in three days. Here’s what he discovered.

Wednesday, August 27, 2014
Wednesday, August 20, 2014
Monday, August 18, 2014
Monday, August 11, 2014
Wednesday, August 6, 2014

Empellon Recipes: Smoked Salmon Tacos with Salmon Roe Salsa

At Empellón we often try to incorporate elements of New York City into Mexican cuisine. This is generally difficult considering New York City cuisine isn’t exaclty defined. Here we were able to take one iconic edible, belly lox on a bagel with cream cheese and bring it into the fold.

Other than simply substituting a bagel with a tortilla, we decided to craft salmon roe into a pico de gallo of sorts by folding chiles, lime juice and minced onion into it.

Ingredients

  • 8 ounces cream cheese
  • 3 tablespoons freshly squeezed lime juice
  • 1 plum tomato, cut into small dice
  • 1 Serrano chile, thinly sliced
  • ½ medium white onion, minced
  • 8 ounces salmon roe
  • 12 corn or flour tortillas
  • ¾ pound thinly sliced smoked salmon
  • 1 small cucumber, cut into 36 slices
  • 2 limes, cut into 6 wedges
  • 60 cilantro leaves, roughly chopped

Makes 12 tacos

Method:

Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment.  Add 2 tablespoons of lime juice and mix until the cream cheese is completely smooth and spreadable. Transfer to a container and set aside until ready to use.

In a bowl, combine the plum tomato, Serrano chile, onion, 1 tablespoon of lime juice and salmon roe. Stir to combine, transfer to a container and place in the refrigerator until ready to use.

Heat the tortillas and hold them warm in a container.

To assemble the tacos, lay out the warmed tortillas on serving plates. Add a heaping tablespoon of cream cheese and spread on each tortilla using the back of the spoon. Place some slices of the smoked salmon onto each tortilla followed by 3 slices of cucumber. Top with a spoonful of the Salmon Roe Salsa and sprinkle some cilantro. Squeeze some lime wedges over the tacos and serve the rest on the side.

Monday, August 4, 2014
Friday, August 1, 2014
Thursday, July 31, 2014

La Hora del Amigo at Empellón Cocina

Join us for La Hora del Amigo from 5:30pm-6:30pm at Empellón Cocina. Chicharrones, tacos, cocktails and friends. Clockwise: Mezcal Mai Tai (House-Made Orgeat, Dry Curaçao, Dark Rum Float; Tinga, Chicken, Chicken Chorizo, Salsa Roja; Lemongrass Collins (Olmeca Altos Plata, Lemongrass Cordial, Lemongrass Aroma); Chicharrones, House Salsa; Fried Maine Smelt, Raw Cabbage, Jalapeño Relish, Lime Mayonnaise. 

Thursday, July 31, 2014