Chefs Marcela Arango and Camilo Ramirez of Taquer a El Pantera are using what they have at home to make Colombian empanadas. They share two variations of empanadas: one with cornmeal flour and another with wheat flour, plus a variety of fillings, like braised beef with chilis, crushed fried peanuts and potatoes, and conste o cheese.
Spinderella: Mmm. I grew up with New Mexican empanaditas filled with mincemeat and pinion nuts. Tastes nothing like the pie crust Mexican version. The crust was more like a sopapilla. Date: 2020-07-04
