Empanadas
Crackly fried empanadas by the half dozen, Puerto Rican pastelillos and Argentine empanadas baked hot with chimichurri on the side: hand pies stuffed right to the fold. Every restaurant here is fictional: nothing is charged and nothing is delivered.
Masa Madre EmpanadasSourdough-laminated empanadas with slow-braised fillings, baked to order in small batches.
Pampa Empanada Co.Argentine empanadas baked in a hot oven, each fold marking the filling, chimichurri on the side.
Abuela Rosa's PastelillosPuerto Rican pastelillos and empanadillas the way Abuela Rosa made them for parties: thin dough, fried crisp.
Leña Empanada BarWood-fired empanadas and cold beer: blistered crusts from a very hot oven, a bar-counter feel.
Casa del PinoChilean-style empanadas de horno, as big as a hand, filled with pino and baked till blistered.
La Esquina EmpanadasFood-truck fried empanadas with a crackly crust, sold by the piece or the half dozen, ají on everything.