Alex Stupak, Lauren Resler, and Matthew Resler with members of their team in the Beard House kitchen
Poached Shigoku Oysters with Shellfish Flan
Chef Alex Stupak prepares Poached Shigoku Oysters
Fish Tempura Tacos with Cabbage and Lime Mayonnaise
Plating hors d'oeuvres in the Beard House kitchen
Fluke Ceviche with Buttermilk, Mustard, and Passion Fruit Juice
Roasted Carrots with Mole Poblano, Yogurt, and Watercress
Yucatecan-Style Strained Tamal with Chilmole, Virginia Ham, and Matsutake Mushrooms
Plating Tamal in the Beard House kitchen
Poached Duck Egg with Sweetbreads, Masa Spaetzle, and Green Chorizo Gravy
Scallops with Sopa Seca de Fideos
Pastel de Chocolate with Cajeta, Bananas, and Chocolate
Dinner

Dreaming of Mexico

Alex Stupak

Empellón Cocina and Empellón Taqueria, NYC

Pastry Chef Lauren Resler

Empellón Cocina, NYC

Mixologist Matthew Resler

Empellón Taqueria, NYC

When Alex Stupak and his team opened Empellón Taqueria in NYC’s West Village, it was such an instant hit that they had to launch the more complex Empellón Cocina on the East Side. Now both restaurants are lauded among the city’s discerning diners for their vibrant, seductive interpretations of authentic Mexican flavors.

Event photos taken by Lisa​ Ozag.

MENU

  • Hors d’Oeuvre

    • Nantucket Bay Scallop Sopes
    • Poached Shigoku Oysters with Shellfish Flan
    • Fish Tempura Tacos with Cabbage and Lime Mayonnaise
    • Guacamole with Pistachios
    • El Capo Blanco Tequila with Dolin Blanc Vermouth de Chambery and Gentian
    • JCB by Jean-Charles Boisset N°21 Crémant de Bourgogne Brut NV
  • Dinner

    • Fluke Ceviche with Buttermilk, Mustard, and Passion Fruit Juice
    • Pierde Almas Dobadaán Mezcal
    • Roasted Carrots with Mole Poblano, Yogurt, and Watercress
    • Cos Ramí 2010
    • Yucatecan-Style Strained Tamal with Chilmole, Virginia Ham, and Matsutake Mushrooms
    • Mezcales de Leyenda Durango Mezcal
    • Poached Duck Egg with Sweetbreads, Masa Spaetzle, and Green Chorizo Gravy
    • Los Arango Reposado Tequila
    • Scallops with Sopa Seca de Fideos
    • Anne Amie Vineyards Cuvée a Amrita 2011
    • Pastel de Chocolate with Cajeta, Bananas, and Chocolate
    • La Esclava Reposado Mezcal
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 02.04.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

January 2015

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Eating the African Diaspora Mon, 01.12.2015
 
 
Downtown Italian Wed, 01.14.2015
 
Pioneers and Legends Thu, 01.15.2015
 
Life in the Big Easy Fri, 01.16.2015
 
 
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NYC Tue, 01.20.2015
 
Enlightened Eaters Wed, 01.21.2015
 
 
The New Classic Thu, 01.22.2015
 
Maui, HI Fri, 01.23.2015
 
The Craft of Charcuterie Fri, 01.23.2015
 
Maui, HI Fri, 01.23.2015
 
Taste of the New South Sat, 01.24.2015
 
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The Butcher and the Chef Mon, 01.26.2015
 
New York Meets Copenhagen Tue, 01.27.2015
 
Beard on Books Wed, 01.28.2015
 
D.C. Women Chefs Rock Wed, 01.28.2015
 
Philly Star Thu, 01.29.2015
 
Smoke and Mirrors Fri, 01.30.2015
 
Jacksonville, FL Sat, 01.31.2015
 
JBF Kitchen Cam