Chef Alex Stupak helped pioneer the high-end, super-innovative taco at Empellón Cocina and Taqueria in New York City. Now, at Empellón Al Pastor, he’s making $4 classics with house-ground masa, then selling them from a counter at the back of a loud, crowded bar. “I want to see great Mexican cooking manifesting at every level,” he says. “I want to do mid-range, I want fine dining and I want hyper-inexpensive, too.” 132 St. Marks Place; empellon.com; 646-833-7039.
Get the Recipe: Chipotle Chicken Tacos