#alexstupak

[amarisgranado]

Congrats Mr Fantasia @alexstupak on the fantastic ⭐️⭐️⭐️ @nytimes review for @empellon everything looks amazing! 💞 #mexicancuisine #mexicanart #empellon #tacosforlife #alexstupak 📷 @amarisgranado thanks @guarnaschelli too (at New York, New York)

[empellon-blog]

The Road to Al Pastor: A Matter of Timing

"I’m reminded of a Chinese proverb cited by Ming Tsai on his PBS show: 'If a grain of rice gets lonely, it will die.' Take a kernel away from a hot bowl of rice and it will quickly dry out, get cold, and harden around the edges. Similarly, freshly made tortillas kept together in a container stay warm and supple longer, but when one is taken away on a plate alone it starts to grow cold almost immediately, its edges curling up. This is the worst thing that can happen to a tortilla."

Read more from Chef Alex Stupak at First We Feast.

[empellon-blog]

Andrew Zimmern.com: Alex Stupak's Fish Tempura Tacos with Roasted Salsa Verde

Photo: Empellón

"This recipe for fish tempura tacos with roasted salsa verde comes from New York chef Alex Stupak, whose brilliant food at his Empellón restaurants showcases an amazing stewardship of Mexico’s culinary culture."

Go to AndrewZimmern.com for the full recipes.

[empellon-blog]

FUN FACT FRIDAY: Know Your Nahuatl

UNDOING THE MYTHS OF MEXICAN FOOD THAT YOU’VE BELIEVED ALL YOUR LIFE

The word "esquite" is believed to derive from the Nahuatl word izquitl, meaning "popcorn" or from icequi, which means "to toast on a griddle."  But if you come into Empellon Cocina or Taqueria, we'll know what you mean.

[empellon-blog]

Empellon Inside: Black Bean Hummus

[empellon-blog]

FUN FAC FRIDAY: Mexican Cuisine Named As Cultural Heritage for Humanity

UNDOING THE MYTHS OF MEXICAN FOOD THAT YOU’VE BELIEVED ALL YOUR LIFE

In 2010, UNESCO named traditional Mexican cuisine to its Representative List of the Intangible Cultural Heritage of Humanity--the first such honor for a national cuisine--since much of Mexican cuisine is tied to symbolism and festivals, forging strong family bonds while preserving the community and traditions from one generation to the next.  

[empellon-blog]

Empellon Inside: Esquites With Rock Shrimp

[empellon-blog]

FUN FACT FRIDAY: Nixtamal

UNDOING THE MYTHS OF MEXICAN FOOD THAT YOU'VE BELIEVED ALL YOUR LIFE

Nixtamal is the process of preparing corn for turning into masa, beginning by soaking the kernels in a bath of water and lime. Corn subjected to nixtamalization is more easily ground into masa and gains nutritional value in the form of increased calcium.