When Yanina Dobarro sought a small kitchen where she could make traditional Argentine empanadas earlier this year, she initially planned on just selling them wholesale to other outlets. But when she ...
½-1 cup rotisserie chicken, chopped fine (use as much as you like depending on how chunky you want your filling) ½ cup Fontina cheese, grated on a large whole box grater ½ cup Gruyere cheese, grated ...
Empanadas come in an almost endless array of styles, from the crimped and baked Argentinean styles to the fried, corn-based ones in Colombia and Venezuela. And eating through this city’s diverse ...
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