Comparing Empanadas across three restaurants — an honest verdict

I ate Empanadas at three different restaurants in the same week to compare. The results were illuminating. The use of fresh guanábana varied significantly — only one got it right. The subtly sweet with tropical fruit profile should be consistent but interpretation differs widely.

the bandeja paisa plate is a point of Antioquian cultural pride. The best version came from a family Sunday sancocho, which felt authentic. tinto black coffee was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Empanadas is larger than you'd think.