Empellón Taqueria, New York

Empellón Taqueria, tucked away in the West Village in Manhattan, would be my regular Mexican spot if I still lived there. Yes, I devoured the margaritas, flight of seven salsas, and guacamole, but the most memorable part of the meal was the flour tortilla used for the tacos. Made with real-deal lard, they have a crispy, flaky exterior and then melt in your mouth like cream. I could have eaten an entire platter of those fresh flour tortillas with butter and salt. Luckily, chef Alex Stupak has shared this marvelous recipe with the world.

— AMR

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