Author(s): Alex Stupak
Superstar chefAlex Stupak's love of real Mexican food changed his life; it caused him toquit the world of fine-dining pastryand open the smash-hit Empellon Taqueriain New York City. Now he'll change the way you make--and think about--tacos forever. "TACOS"is a deep dive into the art and craft ofone of Mexico's greatest culinary exports.We start by making fresh tortillas from corn and flour, and variationsthat look toinnovative grains andflavor infusions.Next we master salsas, from simple chopped condiments tocomplex moles that simmer for hours and have flavor for days.Finally we explorefillings, bothtraditional and modern--from apineapple-topped porkal pastor to pastrami with mustard seeds. But"TACOS"is more than a collection of beautiful things to cook.Wrapped upwithin itis an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking."
Alex Stupakearned recognition as one of the world's most innovative pastry chefs while leading teams at progressive cuisine icons Clio, Alinea, and wd-50. But innovation only counts, he figured, if you push yourself out of your comfort zone, and so he left that world to cook Mexican food, a cuisine that captured his head and his heart. His restaurant Empellon Cocina earned him a James Beard nomination for Best New Restaurant in the country, and"Food & Wine"magazine named him a Best New Chef in 2013. Jordana Rothmanis a veteran of Time Out New York, where she held the reins as the magazine's Food & Drink editor for six years. She's a respected member of the national food writing community and a frequent contributor to print and digital publications such as Food & Wine, Bon Appetit, New York Magazine, Cherry Bombe, MadFeed, Grub Street and Conde Nast Traveler."