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Something to Nibble on at the Fire

While guests watched the meat being cooked, they munched on these empanadas filled with chorizo, beef chuck, poblanos, raisins, eggs, and olives. Although empanadas are widespread in Argentina, everyone has a different opinion on how they should be made. Chef Manuel never uses cumin in his filling, while the rest of his cooks at the asado maintained that they do.

Source: Shawn O'Connor