If you think making great tacos is easy, Alex Stupak is here to set you straight. The former pastry wunderkind, who famously ditched the dessert station to open his two Empellón restaurants, has previously schooled us in the art of making flour tortillas. Here, he takes us deeper into the mind of new-school taquero, tracing the roots of his South of the Border fascination and explaining the complexities of cooking Mexican food.
In addition to the tortillas, there’s the protein that goes on top—in this case, gorgeous hunks of lamb barbacoa, which Stupak fell in love with while traveling in Oaxaca:
Watch the video above to hear Stupak’s taco philosophy and see him work his magic with tortillas and lamb barbacoa.
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