Artisanal Empanadas
Empanadas galore at the Emporium
Today, the artisanal food movement is alive and thriving, gaining momentum as our country’s palate is consciously moving away from the mass-produced to carefully, lovingly developed foods created by real people with a passion.
Now it’s made its way into Latin cooking. The Empanada Emporium brings us artisanal empanadas, golden scalloped pockets of delicate dough filled with simple fresh ingredients. Its owner is Paul Delbo, a Latin American foodie from Miami who’s recently launched the site www.empanadaemporium.com, offering a convenient way to savor these delicious creations at home.
Delbo, originally from Argentina, decided to depart from the traditional Argentinian recipes which are typically found at restaurants(ei.beef, chicken, ham & cheese) and spice things up with more eclectic, international flavors in his empanadas. Favorites include the Austin, packed with marinated ground beef, roasted red peppers, onions and jalapeños, and the Havana, the latest flavor to be added to the menu, which is inspired by the Cuban Ropa Vieja shredded beef dish which is comfort food to so many.
Delbo perfected his empanada-making skills at a culinary school in Argentina and has recently been experimenting with flavored doughs such as whole wheat, roasted red pepper, spinach and chipotle. These he’s hoping to incorporated into the menu along with sweet and miniature varieties. In creating their empanadas, he has chosen to stick with “clean ‘pronounceable’ ingredients,” says his wife Natalia Obregón, “basically, back to basics with an emphasis on quality and flavor.”
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