World Chefs: Modernist Alex Stupak turns to Mexico for inspiration - mexican restaurant corn side dish

NEW YORK (Reuters)-
American chef Alex Stupak, a promising chef known for his creative pastries, unexpectedly found Mexican food as an inspiration for his two restaurants in New York City
After working for leaders in molecular gourmet fields such as Grant achac and Wylie duffsen, Stu Parker opened Empellon Taqueria in 2011, followed by empell
His spin action on traditional Mexican cuisine, such as tacos and melted cheese dishes called fundidos, has been well received. The 33-year-
Old, raised in Leominister, the state of massachusetts usetts, told Reuters that he went on strike on his own and that he wanted to have a three-child
Michelin star Mexican restaurant
Q: You take your superModern desserts.
Why did you decide to open two Mexican restaurants?
A: I'm going to open A third-class restaurant.
I will do what people expect me to do.
I would think it was a huge failure.
I believe creativity is doing something unexpected.
Instead of opening up some pastries for me
In a modern style restaurant, I found it more attractive to focus on my favorite food-Mexican food.
Q: Are you surprised by the reaction to your decision?
A: It was hard at first because everything I was expecting happened and people criticized me for it or didn't understand why I did it.
They thought I took a step back, or thought it was a simple way for me to go.
There are many ridiculous things about it.
I am an anarchy and a nothingness and I think people are basically sheep.
They control most of their decisions out of fear.
I try my best to fight it.
Q: Why do you think some people react like this?
A: Unfortunately, when people think about Mexican food in the United States, one thing they think about is taco.
I want to start there.
You want to build a serious kitchen with serious chefs who make tortillas.
Can you do it?
Can you make a taqueria using good ingredients?
These are very important to me.
Q: How do you conceptualize your idea of exquisite Mexican cuisine?
None of my restaurants are traditional or authentic.
They are not even Mexican restaurants.
They are American restaurants.
Finally, what I want to do is find an Inspiration Point in Mexican cooking.
I don't believe trying to replicate what I have in Mexico.
I just think it is futile to do so.
The most important thing for me is creativity and research on new things.
Q: Do you always want to be a chef?
A: I wanted to be a chef when I was 8 to 9 years old.
I knew it when I was very young.
My dad did all the cooking in my growing family. My mom did not.
My father was the first person to teach me how to use salt or chop garlic gloves.
I found a dishwasher job when I was 12.
I just do that so I can get into the kitchen to peel potatoes, carrots, or whatever food they put me in touch.
Q: Five years later, where do you think you are?
I want more restaurants.
I would like to work in a restaurant where Mexican food will be awarded three Michelin stars.
I would like to build a restaurant that does not provide wine.
I want to build a house with only mezcal (
Mexican wine).
I want to organize a meal in a unique way like in Mexico.
Chicken, black beans and eggs on the sunny side (Serves 4)
12 tortillas, 4 eggs, 1 batch of salsa (
See below for recipes)
2 cups of cooked black beans 8 oz cooked chicken 2 oz Mexican cream (
Similar to sour cream)
Chopped monthly ounces (
A soft white Mexican cheese)
50 chopped white onions per 2 ounces of coriander leaves and 1 chopped thick.
Stack the tortillas and trim the rounded edges with a knife to create the perfect square. 2.
Cut the square tortillas into 1/2 square and fry to 350 crispy
Vegetable oil in Fahrenheit. 3.
Put the eggs in a sunny place and in a warm place. 4.
Stew the salsa of Cape Verde.
Add black beans and shredded chicken to salsa and heat. 5.
Add the crispy tortillas square to the mixture and stir well to make sure they are evenly covered with salsa. 6.
Divide the mixture into four parts. 7.
Spray a lot of peppers with cream, queso murals, chopped onions and coriander.
Serve immediately on each egg.
Salsa Verde 1 pound tomatoes 10 garlic cloves 1 large white onion 8 jalapeno 1 bouquet coriander roughly chopped as needed, Jewish Salt 1.
Peel the tomatoes and rinse them in cold water. 2.
Peel off the garlic. 3.
Peel the onion and cut it into 1/4 thick slices. 4.
Cut off the stem of the Mexican pepper and chop it up. 5.
Place tomatoes, garlic cloves, onions and jalapeno in a pan with enough cold water to cover 2 inch. 6.
Boil the water for two minutes. 7.
Remove the vegetables from the water and let them cool. 8.
Put the vegetables and coriander together in the food processing machine and process them into coarse mud. 9.
Season salsa with salt.