I have had a dream since I have been down here in BsAs to start making empanadas. When I first traveled here in March, I had the pleasure, on my first night in the city, to be led around by an extremely nice porteño who was selling empanadas in Palermo park for $1 each during a free Soda Stereo. He explained to us in detail his own recipe for the pollo and carne models. Since then, I have been following what some have called The Empanada Trail which has led me to weird and wonderful combinations of these delicacies that are completely missing in New York. My favorite empanada, at least on principal has been the wonderfully named picachu which had three different cheeses and pumpkin (calabaza) among other things. However, as many of us residents know, there are only a standard number of flavors ranging from meat (hot and suave), chicken, corn, etc.

Now, perhaps because I am weird, or perhaps because I come from a city where among other things peanut butter and rice pudding are done in odd and interesting flavors. I wonder why there isn’t a wasabi infused tofu empanada or perhaps a dulce de leche and banana ice cream cookie dough empanada. Hence, I will start what i call THE EMPANADA EXPERIMENT where I will attempt to put together some strange flavors with the help of Chinatown, liquor shops and anything I can get my hands on.

So please, throw any suggestions my way and I will happily try them and come back with results.

Another fascinating thought is The Empanada Diet but that can wait for another week