Bite me
A walking tour of empanada emporiums
by Nina Willdorf
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STREET TREAT:
empanadas are a low-cost meal on the go.
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Carbo-loaders, take note: we who like to munch while we walk need not live by
bagels alone. Toss that cinnamon-raisin, onion, garlic, or barely kosher
blueberry bagel and say hola to its South American amigo, the
empanada.
These tasty fried turnovers are shaped like a half-moon and are about as big as
your palm. Common to many Latin American cultures, they go by a variety of
names and may be filled with anything from broccoli to beans to beef. But no
matter what you call them or what's inside them, they make a satisfying snack
that will only set you back about a buck.
In Jamaica Plain, El Oriental de Cuba whips up a chicken empanada ($1) that the
English side of the menu calls a "stuffed patty." The stuff inside, shredded
boiled chicken, was rather slimy and tasted a little off, though the hot,
spiced dough did make up for it. Down the street at La Pupusa Guanaca, the
Salvadoran cheese empanada ($1) was smallish and on the salty side, but the
dough -- crispy, browned, and filo-like -- provided a nice balance in taste.
Buteco, a Brazilian restaurant in the Fenway, makes beef, chicken, spinach, and
cheese "pasteles" that are pretty much indistinguishable from empanadas. The
chicken version ($1) far surpassed the beef, which was oily enough to leave a
pool of grease on its brown bag.
La Mamma, in Brighton, won the prize for variety -- its metallic display case
is filled with Chilean empanadas in 10 flavors. The mushroom version ($1.20)
was generously stuffed with a whipped, creamy mushroom paste. The crispy dough
was on the greasy mass-manufactured side, but the turnover passed the
eat-while-you-walk test like a champ: no dribbling, no mess.
The finest empanada was at La Mamma's Colombian neighbor, El Cafetal: the
bright-orange beef version ($1.05) was small but savory, and the fried cornmeal
dough was moist without being greasy. But perhaps the most unusual was the
Salvadoran breakfast empanada ($1) at Somerville's Taco Loco: a fried banana
stuffed with a sweet, milky mixture and coated with crunchy sugar granules.
Restaurants mentioned in this article:
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* Buteco, 130 Jersey Street, Boston, (617) 247-9508.
* El Cafetal, 479 Cambridge Street, Brighton, (617) 789-4009.
* El Oriental de Cuba, 416 Centre Street, Jamaica Plain, (617) 524-6464.
* La Mamma, 190 Brighton Street, Brighton, (617) 783-1661.
* La Pupusa Guanaca, 378 Centre Street, Jamaica Plain, (617) 524-4900.
* Taco Loco, 25 Union Square, Somerville, (617) 623-7972.