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.


Read More Alex StupakEmpellonDining OutBest Of 2013RestaurantsNew York
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