Fodor's Expert Review Empellón Taqueria
Chef Alex Stupak worked as the pastry chef at the now-closed wd-50, New York's introduction to molecular gastronomy, so when he left to open a taqueria, many diners wondered if they'd be served deconstructed tacos. Instead, they got simple yet well-executed fare using top-notch ingredients, with both straightforward options—fish tempura, lamb, steak—as well as surprising variations, like a taco with sweetbreads and a chorizo gravy. There are also several variations on the margarita theme, including one using the Japanese citrus, yuzu. Empellón isn't really south-of-the-border authentic, but when it's this good, who cares? White walls, dark wood tables, and some Mexican-themed art set the mood. There's a second location on Madison Avenue and 53rd Street.
230 W. 4th St.
New York, New York 10014, USA
- Creative takes on tacos
- Noted chef
- Different kinds of margaritas