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	Podcast:		The Food Seen
	Episode:		Episode 253: Tacos with Alex Stupak
	Category:		Arts
	Duration:		00:34:58
	Publish Date:		2015-10-06 16:20:59
	Description:		On today’s episode of THE FOOD SEEN, find out when Mexican food went from crunchy shell, ground beef, and shredded cheese taco nights, to transformative tortillas made of fresh masa for *Alex Stupak? When this pastry prodigy, when from sweet to savory, yet alone outside of his culinary comfort zone, many questioned his actions. The reaction: Stupak has made us reconsider the the quality of being authentic, and proved that the ubiquitous taco goes way beyond the borders of Mexico. Having opened three Empellon* restaurants (Taqueria, Cocina, Al Pastor) devoted to the further exploration of Mexican food, and through his cookbook “Tacos: Recipes and Provocations”, Stupak make you think past El Paso. photos by Evan Sung photos by Evan Sung “Molecular gastronomy started as a movement in science. It was a better understand of what happens when we cook food. It has nothing to do with creativity.” [07:00] “The problem is with a corn tortilla is that it’s a gluten free, fat free, sugar free product. It’s a very unforgiving thing. It doesn’t reheat well.” [20:00]
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