By Lori Midson
By Cafe Society
By Cafe Society
By Lori Midson
By Mark Antonation
By Nathalia Velez
By Jonathan Shikes
By Alex Brown
Almost every culinary culture embraces the delicious concept of filling a pastry shell with meat and/or vegetables, then serving it up as a snack: The Chinese have pork-stuffed bao, the British make meat-and-gravy pasties, India puts potatoes in samosas, and in America we heat up Hot Pockets — which were invented right here in Colorado.
But for my money, no one does savory stuffed pastry better than the Argentines, who have perfected their particular version of the empanada, a staple of many Latin American canons. Argentina is known for two types of empanadas, and many restaurants there sell both. The fried variation features a crunchy, oily shell around a stuffing of chicken, beef or veggies. I prefer the baked empanada, though, with a pastry crust — shiny from a finishing brush of oil or butter, crispy on the edges and just a little flaky to the touch — that gives way to a mouthful of filling: corn, ham and stretchy mozzarella, or braised beef with just a kiss of heat. One of these little pockets is an ideal starter, three can make a meal — unless you love them as much as I do, in which case you can polish off a half-dozen without even thinking about it.
My obsession with this dish is so strong that it can be hard to explain to people who haven't had the privilege of tasting the real thing. When I lived in Buenos Aires, my eating habits bordered on an actual empanada addiction: I'd break out in a cold sweat as I approached the door of my favorite shop, quivering at the prospect of my afternoon snack.
5209 W. Mississippi Ave.
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Back in the States, however, I had to quit cold turkey. Although a few Denver spots offered a decent approximation of an Argentine empanada, none were so good that I could hold them up as proof positive to friends subjected to my nostalgic ramblings, friends who could barely keep from rolling their eyes as I spilled each taste memory.
Thankfully, I no longer have to try to explain what makes empanadas so worthy of my undying affection. All I have to do is point doubters to Maria Empanada.
Lorena Cantarovici, who came to the States eleven years ago, is tiny and sassy; I'd expect nothing else from a Buenos Aires native. Three years ago, she decided to open a catering business that would use her mother's recipes for empanadas, and she got to work tweaking that process for the dry Colorado climate. "The key is the dough," she told me one day. "And the dough depends on the air, the weather, the day! It was hard." But eventually she nailed it, and by last fall, her business was going so well that she needed a bigger kitchen.
She found it just off Sheridan and Mississippi, in a strip-mall storefront that looks like a log cabin. Inside, she had just enough space to create a small sitting area that holds two tables and a counter, where she keeps a glass case stocked with a dozen or so different types of empanadas as well as dulce de leche-based desserts, tartas (savory pies) and eggy Spanish tortillas. And soon she'll be serving espresso there, too, made the Argentine way, with plenty of milk.
Photos: In the kitchen at Maria Empanada
Soon after Maria Empanada opened, I stopped by the combo catering business/eatery with my boyfriend, who has had to endure my reminiscences over the past couple of years and so deserved a reward for his patience with my ravings. He stood studying the menu hanging above the register, which details the ingredients in each empanada, but before he could venture any suggestions, I'd ordered our meal — rattling off eight requests to a smiling Cantarovici.
"Would you like sauces?" she asked, as she used tongs to pluck each requested item from the case and place it on a tray lined with yellow paper that had been hand-labeled with our order.
I looked at her blankly for a moment. Cantarovici makes four salsas, including a classic chimichurri from dried parsley and oregano, minced garlic, olive oil, white vinegar and red-pepper flakes; a sweet chile-infused mayonnaise similar to the ketchup-mayo blend that the Argentines call "salsa golf"; a green-onion sour cream meant to go with the Spanish tortillas, and a mild hot sauce. Although natives put mayonnaise or salsa golf on almost everything, they usually leave their empanadas unadulterated. Made right, they don't need sauce.
Still, I was intrigued, so we asked for a sample of each. She added four dipping cups to our tray and carried it to one of the tables, where we sat down and started eating. After my first (sauce-less) bite, I wanted to weep tears of joy. "This," I told Rob, "this is the real deal."
I'd started with the corn, my favorite version in Argentina. As I bit through the crust, at once brittle and chewy, I hit a gold mine of sweet kernels infused with the savory earthiness of mild bell peppers and a hint of heat from crushed red-pepper flakes. The filling was slightly soupy, which gave each bite a delicate silkiness. That texture must be nearly impossible to achieve, because I hadn't found it anywhere else outside of South America.