The Sweet Release | Alex Stupak | Substack

The Sweet Release

From the desk of chef, restaurateur, and author Alex Stupak (Empellón)

By Alex Stupak

· Over 1,000 subscribers

Often within the creative process, where you begin is very far from where you end.

Back in 2011, I thought it would be radical to take an innovative technique from an iconic French chef and adapt it seamlessly into Mexican cooking.

My favorite New York City restaurant is closing. Plus: tamales colados.

When you open yourself up to new experiences, you start looking in new places—and new sources of inspiration appear.

Once I finally had fresh masa, the most important and unique product in Mexican cooking, I could not help but start pushing it.

As my "modernist" pastry video series nears its end, here are my reflections on the experience and some notes on social media decorum.

More often than not, creative exploration and populism are diametrically opposed goals in restaurants.

I sell tacos in a building that also sells Rolex watches, literally next door. That juxtaposition is a very important one for Empellón.

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From the desk of chef, restaurateur, and author Alex Stupak (Empellón)