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Arts, Culture & Media

Behold the fine-dining pastrami taco

Alex Stupak made his name as an award-winning experimental pastry chef and came of age during the time of so-called molecular gastronomy. But it was when he tried a fresh corn tortilla for the first time — when someone took fresh masa made from corn, and pressed it out by hand and put it on a hot griddle and served it to him immediately — that things changed.