Empellón Taqueria & Bar

Name: Empellón Taqueria & Bar
Address: 230 West 4th Street, New York, NY, 10014, US
Price range: $$$

Mexican$$$

Directions Website

Mon 4pm–10pm, Tue–Thu 4pm–11pm, Fri 4pm–1am, Sat 2pm–1am, Sun 1pm–10pm

230 West 4th Street, New York, NY 10014
Last verified: September 2026
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Overhead spread of assorted tacos on small plates at Empellón Taqueria & Bar in New York

Appetizers

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Seven Salsas
Tortilla chips
$9
Guacamole
Tortilla chips
$19
Nachos
Add chorizo or chicken ($2 each)
$16
Quesadilla
Add chorizo or chicken ($2 each)
$12
Queso Fundido
Red and green chorizo
$17
Dark Wings
White queso, habanero honey
$15
Cheeseburger V2
Flour tortilla, special sauce
$18
Philly Cheesesteak Burrito
Cherry pepper salsa
$17
Fries
Chile seasoning
$9

Cocktails

↑ All sections

Agave
Tequila, mezcal, pineapple, amaretto (for two)
$29
Sidecar
Cognac, mango, lemon
$18
Martini
Piucinque gin, guava eau de vie
$18
Mezcal Negroni
Bosscal mezcal, dry vermouth
$18
Espresso Martini
$18
Cosmopolitan
Buddha's hand vodka, bergamot, pomegranate
$18
Walking Dead
Reposado tequila, raicilla, falernum, pink grapefruit
$16
Dixie Mafia
Whiskey, campari, peach, sweet vermouth
$16
The Bushwood
Bourbon, black tea, amaro nepéta, damiana, lemon
$16
Thunder Island
Navy strength gin, chinola passionfruit, coconut, ginger
$16
BB Shandy
Ft. Hamilton gin, pear, sour beer
$16
Tequila Spritz
Tequila, apertivo, bubbles
$16
Rum Boi
Spiced rum, pineapple, fernet
$16

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Margarita & paloma: The margarita combines tequila with lime and orange liqueur, with countless frozen, flavored and restaurant variations. The paloma pairs tequila with grapefruit, commonly grapefruit soda, plus lime and salt. A cantarito expands the tequila-and-citrus idea with several citrus juices and is traditionally served in a clay cup. Tequila is an agave spirit produced under its own denomination of origin primarily from blue Weber agave. Mezcal is a broader family of Mexican agave spirits made from numerous agave varieties and in several regions. Oaxaca is particularly famous for mezcal. Smoke is common in many mezcals, but "mezcal means smoky tequila" is not a definition. On this menu as: Margaritas (Glass / Pitcher) · Mezcal · Mezcal Negroni.
Carnitas: Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout. On this menu as: Carnitas.
Barbacoa: A family of slow-cooked meat preparations rather than one single recipe. Traditional styles in central Mexico may use lamb or goat cooked slowly, historically in an earth oven and sometimes wrapped in maguey leaves. In northern Mexico and Texas, beef and especially beef cheek are common. Barbacoa is often associated with weekend mornings and may be served with a broth or consomé produced during cooking. On this menu as: Beef Short Rib Barbacoa.
Flautas & taquitos: Filled tortillas rolled tightly and fried until crisp, usually served with some combination of salsa, crema, cheese, lettuce or cabbage. The names flauta, taquito and taco dorado overlap considerably. In some restaurants, flautas are longer; some regions or restaurants distinguish them by tortilla type. Others use the terms almost interchangeably. The menu in front of you gets the final say. On this menu as: Ayocote Bean Flautas.
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Quesadilla.
Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Philly Cheesesteak Burrito.

How these dishes compare

Quesadillastypically $9 across 338 menus
Burritostypically $11.13 across 318 menus
Nachostypically $12 across 279 menus
Flautas & taquitostypically $11.25 across 197 menus
Carnitastypically $12.75 across 186 menus
Margarita & palomatypically $12.97 across 108 menus
Barbacoatypically $7.25 across 83 menus

Empellón Taqueria & Bar on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

Empellón Taqueria & Bar

Menu

Tacos (2 per order)

Appetizers

Margaritas (Glass / Pitcher)

Cocktails

Wine (ask your server for daily selections)

Beer Cans

Shots & Beers

How these dishes compare

Empellón Taqueria & Bar on our other sites

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