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 ...

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 ...

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 ...

An empanada is a deceptively simple dish. Because it turns out, folding two thin pieces of dough isn't as easy as it sounds.

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 ...

Empanadas - those familiar, golden, hand-held pies - are popular throughout Central and South America, from Mexico to the southernmost tip of Argentina. But in Chile, they are something of an ...

A good empanada holds the flavor secrets of Latin America in its soul. Its core reveals an aromatic story that’s unique to a nation, a kitchen, a street kiosk. These ubiquitous hand pies are as ...

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 ...

Sweet treat lovers and hurried and harried supper makers, take heart: Baked by Small Batch has you covered. Chef Orlando Leon has handcrafted goodies from brownies, cookies and sweet empanadas to ...

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 ...