It is official, I am a strumpet! I have been opening my legs all over Córdoba for the meatiest, juiciest, most tempting and delicious empanadas that Argentina has to give. Sweet or salty, baked or fried – I’ll take ’em anyway they come or all at once if the mood takes me.
For those of you who did not read my post on BA – where I was keeping my legs firmly shut – or who did but were not curious enough about this provocative choice of words to click on the link, Chris Moss writes that a chef once told him “that a good meat empanada always makes a diner open his or her legs. The reason: because the juice should drip out when you sink your teeth in.”
I have since been told that the secret to a juicy empanada is to make the filling with lard, let it cool so that the lard sets and then fill the pastry with the cold mixture. If the filling is cold it will be easy to handle and won’t run everywhere, but when the empanada is cooked the lard will melt and cause this sort of a mess on your plate:
(or between your legs)
So if Córdoba has the best empanadas, where are the best of the best? I met up with some Córdobeses, Nati and Mariano, who I met through couchsurfing and they took me to one of Nati’s favourite local restaurants for regional cuisine.