Walk into the corner of St. Marks Place and Avenue A on a Friday night and you’ll find exactly what you’d expect from the East Village: a loud, graffiti-splashed room, a ceiling mural featuring a goat shepherding stacks of cash, and a crowd that’s largely there to drink. It feels like a dive. It sounds like a dive. But the guy behind the counter is Alex Stupak, a man who spent years as a world-class pastry chef at molecular gastronomy temples like Alinea and wd~50 before deciding he’d rather obsess over nixtamalization.
That contrast is basically the soul of Empellon Al Pastor New York NY. It’s a high-concept taco joint disguised as a gritty neighborhood bar. People often stumble in thinking they’re just getting "drunk food" to soak up a few margaritas, but they’re actually eating tortillas made from non-GMO corn imported from Mexico and pressed in-house. It’s one of the few places in the city where $4 can still buy you a piece of culinary obsession.
The Myth of the "Authentic" Taco
When we talk about Empellon Al Pastor New York NY, the word "authentic" usually comes up. It shouldn't. Stupak himself has been vocal about the fact that he isn't trying to replicate a Mexico City street stall one-for-one. He's inspired by them, sure, but he’s a New Yorker.
The namesake Al Pastor taco is the perfect example. In Mexico City, al pastor is a direct descendant of Lebanese shawarma, brought over by immigrants who swapped lamb for pork and added a pineapple on top of the vertical spit. At Empellon, they respect the spit—the trompo—but the flavor profile is tweaked. The pork shoulder is rubbed in a chile-heavy adobo that feels a bit more aggressive than what you’d find at a typical street cart.
Some purists complain that the pork can sometimes be a bit too charred or that the pineapple isn't sliced with the acrobatic flair of a veteran taquero. Honestly? They’re missing the point. The beauty of this place is that it’s a "mash-up" bar. It’s a bridge between the high-end, $30-per-person experience at Stupak’s Midtown flagship and the chaotic energy of a St. Marks punk haunt.
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What to Actually Order (And What to Skip)
If you’re heading to the East Village location, you’re probably there for the tacos. But the menu is actually a bit of a minefield if you don’t know what you’re doing.
- The Al Pastor: Obviously. It’s the namesake. It’s oily, salty, and sweet. If you get a fresh shaving off the spit, it’s one of the best bites in the city.
- The Cheeseburger Taco: This sounds like a gimmick. It kind of is. But if you’re three drinks deep into a spicy cucumber margarita, it’s remarkably satisfying. It’s basically all the flavors of a McDonald’s cheeseburger shoved into a tortilla.
- Mushroom Tacos: This is a divisive one. Some people love the earthiness; others find them a bit rubbery compared to the meat options.
- The Drunken Black Beans: Do not skip these. They’re often fortified with scraps of pork from the al pastor spit, giving them a depth you just don’t get with standard side-dish beans.
One thing people get wrong is the "Large Format" items. They have a massive short rib platter that looks incredible on Instagram. In reality? It’s a lot of work. You have to build your own tacos at a cramped high-top table while people are bumping into you on their way to the bathroom. Stick to the individual tacos unless you have a booth and a lot of patience.
The Happy Hour Factor
Let’s be real: New York is expensive. Finding a spot where you can get a $4 taco and a $9 margarita in 2026 feels like a glitch in the matrix. The Empellon Al Pastor New York NY happy hour (usually 4:00 PM to 7:00 PM on weekdays) is why this place stays packed.
It’s not just about the price, though. It’s the vibe. While the Pod 39 location in Murray Hill feels a bit more "corporate-after-work-crowd," the St. Marks spot still feels like old Manhattan. It’s the kind of place where you can see a NYU student, a tech worker, and someone who looks like they haven't left the East Village since 1982 all sitting at the same bar.
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Why the Tortilla Matters
You’ll notice the tortillas here are thicker than the flimsy, store-bought ones you find at most cheap taco trucks. That’s because of the nixtamalization process. Stupak takes dried corn, soaks it in an alkaline solution (usually lime water), and then grinds it.
This isn't just a "foodie" detail. It changes the structural integrity of the taco. You can load these things up with salsa and grease, and the tortilla won't disintegrate in your hands. It has a distinct corn smell—toasty and sweet—that acts as a backbone for the spicy fillings. If you’re used to the yellow corn rounds from a plastic bag, this will be a revelation.
Finding the Right Location
There is often some confusion because the Empellon brand has grown quite a bit. If you want the "true" Al Pastor experience, you want the East Village location at 132 St. Marks Place.
The Murray Hill location (at the Pod 39 Hotel) is great if you’re in Midtown and want a rooftop vibe or a more polished setting, but it loses some of that chaotic energy that makes the original special. There’s also the West Village Taqueria and the Midtown flagship, but those are different beasts entirely—more "dinner date" than "taco bar."
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If you’re looking for a quick lunch or a late-night snack, the East Village spot is your best bet. Just be prepared to stand. Seating is first-come, first-served, and during peak hours, it’s a full contact sport.
The Salsas: A Warning
They don't mess around with the heat here. Most "casual" Mexican spots in NYC tone down the spice to appeal to the masses. Empellon doesn't. The red salsa has a creeping heat that will catch up to you three tacos in. The green salsa is brighter and more acidic, perfect for cutting through the fat of the pork. Always ask for extra lime. The acidity is the "reset button" your palate needs between different tacos.
Actionable Tips for Your Visit
- Check the Specials: They announce weekly food specials every Thursday. Sometimes it’s something wild like a "Pastrami Taco" or a weird seafood hybrid. These are usually where the kitchen gets to flex its creative muscles.
- Order at the Counter, Drink at the Bar: It’s a weird system. You order your food at the back counter and get a number. You order your drinks at the bar. If you’re with a friend, have one person scout for a table while the other handles the orders.
- Go Early or Late: Between 7:00 PM and 9:00 PM, it’s a madhouse. If you want to actually enjoy the ceiling art and breathe, aim for a 4:30 PM happy hour start or a post-10:00 PM snack.
- The Michelada is the Secret Weapon: Everyone goes for the margaritas, but the yuzu-laced michelada is arguably the best drink on the menu for pairing with greasy tacos.
- Don't Overthink the "Authenticity": Is it the "best" taco in the world? Maybe not. Is it a unique, chef-driven take on street food that actually tastes like New York? Absolutely.
If you’re looking for a quiet, romantic dinner, look elsewhere. But if you want a loud, spicy, and slightly chaotic night out that doesn't break the bank, this is the spot. Stop by the East Village location, grab an al pastor and a spicy margarita, and just lean into the noise.