When it opens in the late fall, Alex Stupak’s Empellón 2.0 — or Empellón Cocina, as it’s more formally known — will serve tasting and à la carte menus comprised of dishes from various regions of Mexico. But unlike the original Empellón, it won’t serve tacos or chips because, as Stupak told Diner’s Journal, his second restaurant “will represent an evolution.” That’s certainly one way to head off accusations you’re running a “glorified taqueria,” though we’d argue that Empellón’s lamb barbacoa tacos are proof of what good can come of natural selection.
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