16th
Empanadas
These are typically mini meat or vegetable pies with savory fillings like beef, ham and cheese, chicken, caprese (mozarella and tomato) or cebolla (onion and cheese). I ate more than a few empanadas in my almost-week in Argentina, typically two for a light lunch. The empanada you see above was filled with beef and consumed as an appetizer before many pieces of pizza at El Cuartito (more on this later). However, our favorite empanadas of the week were found at Malasartes, a cute little cafe and bar we stumbled upon in our Palermo Viejo neighborhood on the first jet-lagged day of the trip. The empanadas were filled with ground and sliced veal, and so good that we returned to have them for lunch a few days later. Empanadas in Argentina are baked, not fried, which makes me think I will attempt to make them at home. If I can find a good recipe for them somewhere.
