Empanadas

I was looking forward to Empanadas here based on the reputation. The reality was disappointing. The richly textured character that makes this dish special was muted — either from shortcuts with fresh guanábana or from scaling up production at the expense of quality. Colombian cuisine varies dramati…

Empanadas at this place was fine. The richly textured flavour was there but not distinguished. chicharrón pork rinds was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Colombian cuisine varies dramatically bet…

I took a cooking class specifically to learn how to make Empanadas correctly. The instructor explained why plantain is used the way it is — something I'd never understood from just eating it. The savoury and satisfying result when you make it yourself is different. Colombian cuisine varies dramatic…

I had never tried Empanadas before this visit and I wasn't sure what to expect. The savoury and satisfying taste hit immediately and made sense of the dish in a way descriptions never quite do. achiote annatto is an ingredient I'd not encountered used quite like this before. The an Antioquia bandej…

Empanadas opened a door into a cuisine I'd previously known almost nothing about. The savoury and satisfying flavours are unlike anything in my usual rotation and I mean that positively. Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. Understanding…

I underestimated Empanadas. The hearty and comforting description didn't prepare me for the reality. chicharrón pork rinds brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. Colombian cuisine varies dramatically be…

I'm sceptical of any restaurant claiming to do Empanadas well, having been disappointed often enough. This one delivered. The hearty and comforting base was authentic and the use of Colombian hogao tomato sauce showed real knowledge. the bandeja paisa plate is a point of Antioquian cultural pride. …

I've now had Empanadas prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises plantain in the way Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. The richly textured character is more pronoun…

You can taste history in Empanadas if you know what to look for. the bandeja paisa plate is a point of Antioquian cultural pride. The richly textured character reflects those layers — chicharrón pork rinds doesn't appear by accident; it came from a specific tradition. The a coastal Caribbean seafoo…

Empanadas rarely gets the international recognition it deserves. The richly textured complexity is genuine, not simple, and the technique involved in using plantain correctly takes real skill. the bandeja paisa plate is a point of Antioquian cultural pride. I encountered it first in a family Sunday…