empellon empellon

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Empellón  ┈ Established by chef and founder @alexstupak ┈ Empellón, Midtown Empellón Taqueria, West Village East Village @empellonalpastor ┈ #empellon ┈

"Fruit" for the table.
Hoja Santa Raspado with Roasted Peaches
Apricot with Osmanthus
Date-Vanilla Capsule
Nectarine with Red Chile
Plum with Shiso and Prune
Sour Cherry with Mahleb
Bruleed Pluot
Lychee Spritz

Sea Bream with Chilaquiles Verdes:
When tortillas are fried and then briefly simmered in salsa, they become chilaquiles. When those chilaquiles are topped with some crema and a fried egg, they become the greatest breakfast dish of all time.
Here we take a common idea out of context. Rather than topping our chilaquiles with an egg for breakfast, we are using them to act as a textural component and dressing for whole roasted fish for lunch or dinner at our Midtown location.

Coconut Milk Cold Brew. Your one-two punch pick me up, alcohol and caffeine.
We ask ourselves, what would we actually want to have in the waning hours of the morning?
The world of brunch cocktails is laden with riffs on the Bloody Mary and the Mimosa. From buckets of orange juice spiked with bubbly wine of vague provenance, to drinkable salad, this ground has been traveled by many before us.
Drinks with dairy are enjoyable but heavy. Simply putting booze directly into coffee is less than inspiring. Enter Coconut Milk…
We use coconut milk as a delivery vehicle for morning alcohol. Pueblo Viejo Añejo from Casa San Matias in Tepatitlán, Jalisco forms the backbone for the drink. The tequila is accented with Mr. Black’s Cold Brew Coffee Liqueur from Australia. After being shaken with Coconut Milk, it’s finished with shaved Tonka Bean. The bean of a tree in the pea family that is indigenous to Central America and the northern regions of South America. Its flavor is an amazing combination of vanilla, cherry, and bitter almond.

@nytimes has your weekend needs covered. On the list? Dinner at Empellón. Reserve now via link in bio.

Our idea of a fruit cup. Super seasonal and dressed with sweet and spicy chamoy.

Happy hump day. You’re halfway there. You deserve a margarita, or 5.

Queso Fundido with Blistered Shishito Peppers.

Sticky Rice Tamal with Red Chile Duck.

If you haven't joined us yet for dinner for restaurant week, what are you waiting for?
> $42 three course prix-fixe
> Sunday - Friday
> Appetizer | Tacos | Dessert
> July 23 - Aug 17

We've launched delivery! Your favorite tacos, salads and sides are now available exclusively via Caviar. Click link in bio to order.

Fish tempura tacos with cabbage & lime mayonnaise. Available at both Taqueria & Midtown on our Restaurant Week prix-fixe. Fun fact: our tempura is made with masa.

Did you know that Scotch is one of the most widely consumed spirits in Mexico? In honor of National Scotch Day, head to Empellón Taqueria & try our Scotch margarita. Featuring Ballantine's 12-Year & Siete Leguas Reposado, it's a beautiful balance between oak & agave. Sweetened with Drambuie & honey syrup, with a citrus hit of fresh lemon, it's the perfect way to start your weekend.

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