Ten years ago, Fuego Bistro had 13 tables. Today, Jeff Ward's central Phoenix restaurant has 32. Why? Ward credits the “best kitchen staff in the country." Four chefs, all brothers, have worked in the ...

We could write long love letters to empanadas. We could wax poetic about their delicious dough, either fried or baked, and the delightfulness of taking that first bite only to find the yummiest ...

HAND-HELD filled pastries are a phenomenon that solves many problems: there’s no need for silverware, the pastry keeps the filling warm and they’re not (too) messy. Usually filled with simple ...

There are as many types of empanadas as there are cooks in Argentina, but this recipe is reminiscent of the famous empanadas porteñas (which are usually fried and much larger in size) that you’ll find ...

To prepare dough: Combine flour and powdered milk in a large bowl. Using a pastry blender or two knives, cut the lard into the flour mixture until the mixture resembles coarse crumbs. (Using 3 / 4 cup ...

Owners, Diego Felix & Sanra Ritten, own and operate Fonda Felix, a kitchen that works out of Kelly’s French Bakery on the Westside that is producing beautifully baked empanadas. The two are keeping it ...

However, many countries have a variation on the empanada, which makes defining its true origin a bit tricky. Despite all the names and methods, an empanada is merely a pastry turnover filled with an ...

Given a choice between a fried empanada or a baked empanada, I invariably go for the fried — mostly because I love the way frying can bubble up a pastry crust, give it layers and a bit of brittle ...

Empacho 2760 Larned St., Detroit; empacho.us This spot near the river specializes in an Argentian street food staple: the empanada. The small shop is mainly carryout and may soon expand to a second ...

Oh, the empanada, that lovely pan-Latin hot pocket of goodness. Some argue the only true empanada is a fried empanada, while others argue that the best empanadas are baked. Both are delicious, any of ...