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From Our Editors
Empa Mundo offers 12 variations of the empanada, and Andrew Chalk of D Magazine doesn't have a single complaint about any of them. He should know—the critic has certainly sampled them all in his frequent visits to what he claims, “may currently be the source of the best empanadas in the Dallas area.” Argentina, from whence owner Raul Gordon hails, gets the down-home Texas treatment with the Texas brisket empanada, a puffy pastry stuffed with beef, potatoes, and chili. Other varieties include the criolla, a beef-filled variety seasoned with onions, olives, raisins, and eggs, and a pineapple pastry whose flaky shell bursts with a sweet and fruity core.