Location

132 St Marks Place
New York, NY 10009
212.367.0999


Hours

The taqueria at Al Pastor:

Mon-Thurs: 12 PM-12 AM
Friday: 12 PM-2 AM
Sat: 1 PM-2 AM & Sun: 1 PM-12 AM

Bar:

Mon-Thurs: 4 PM-12 AM
Friday: 4 PM-2 AM
Sat: 1 PM-2AM & Sun: 1 PM-12 AM

Group Parties

We welcome group parties of 10 or more, and receptions for up to 75 guests.

Group packages for food and beverage are also available by the hour, for those interested in all-inclusive celebrations.


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With 18 rotating beers on tap, a robust selection of margaritas and micheladas, and a working tortilleria with options for meat eaters and vegans alike, Empellón Al Pastor is a great place to host your next private event. The newly remodeled venue can accommodate up to 75 people in a casual, attractive space on one of New York City’s most iconic corners. Food and drink bundles as well as beverage-only packages are available.

Delivery

Empellón Al Pastor is available for delivery 7 days a week via Seamless, Grubhub, Caviar, Postmates and UberEats.

Al Pastor

Conceived through a cultural exchange not unlike those that define New York City, tacos al pastor exemplify the greatness and indigenous ingenuity of Mexican cuisine. Lebanese immigrants brought their spit-roasted shawarma to Mexico in the 19th century, and it didn’t take long before Mexico adapted this “shepherd’s style” technique for pork.

As a chef, I often feel an immense pressure to innovate and interpret, so much so that sometimes attempting to replicate something simple and deliciously authentic feels fresh and new. For me, this happened with tacos al pastor.

At Empellón Al Pastor, we have a finite focus on one of the most delicious ideas ever to adorn a tortilla. Pork shoulder steaks are rubbed with chile and roasted on a spit. We slice the meat thin and dress it with a green salsa followed by a red one, then add a sliver of pineapple with a bit of onion. Our tortillas are created in-house in a special area solely for this purpose.

Nixtamalization--Mexico’s most important cooking technique--happens here every morning. In this process, field corn is boiled and ground into aromatic masa for our tortillas every day.

By concentrating on this particular dish, we are trying to get one step closer to having all the puzzle pieces we need in place in order to make great Mexican cuisine here in NYC.
-AS