Former pastry chef surprises critics with Mexican eateries

06/14/2013 | Chicago Tribune (tiered subscription model)

When Alex Stupak left his post as a top pastry chef at top kitchens in New York and Chicago to start his own Mexican restaurant, many were skeptical. Now, Stupak owns two award-winning restaurants that serve Mexican fare with his own creative twist, such as traditional black mole sauce punched up with squid ink or tacos filled with short rib pastrami. "I don't think I could be doing what I was doing if there wasn't a Rick Bayless out there," said Stupak of Chicago's legendary chef who paved the way for high-end Mexican cuisine.

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