From Our Editors
At Empanadas Bar NYC, the proof is in the dough. The Argentinean recipe, which took chefs Juan Tourn and Matias Delsart decades to perfect while in both their native Argentina and the high-standard restaurants of NYC, serves as the casing for an array of organic-meat and veggie fillings. The pair gather these wholesome ingredients from the local farmers' markets, creating flavorful, meaty stews sprinkled with spices. They then stuff the empanadas with these savory or sweet fillings before baking (Salta style) or frying (Tucuman style), them to a crisp, golden brown. Outside of their signature, handheld dish, chefs craft carefully wrapped tamales, signature South American sandwiches, and a selection of health-conscious beverages ideal for washing down heated treats or putting out trashcan fires.