You asked for breakfast tacos. You needed breakfast tacos. Alex Stupak’s Empellòn-grade smoked salmon tacos are here to make your dreams come true.

Taco benders will never be the same, thanks to Alex Stupak’s seductive guide to Empellón-grade fare at home. The pollo and carnitas are as solid as ever, but look beyond the expected and you’ll be well rewarded with fresh, inventive spins wrapped in homemade tortillas. Your neighborhood taqueria workers will miss you, but if they saw this smoky, briny salmon-on-salmon creation, they’d understand. 

When I venture into nontraditional tacos at Empellón, it’s hard to know exactly where to draw the line. I’m constantly asking myself if some outré creation I’ve dreamed up feels natural or is rooted in a Mexican idea, or if it teeters on appropriation. When I do cross cultural borders at the restaurant I tend to take cues from what’s around me or what I grew up with — the foods of New England, where I’m from; the flavors of my Italian-American childhood home; and the culinary touchstones of New York City, where I live and cook now. The last is the idea behind this taco, a nod to the Jewish delicatessens and appetizing shops of lower Manhattan, with cream cheese, lox, and beads of salty salmon roe.

Reprinted with permission from Tacos