El Porteno got its start slinging authentic empanadas at various farmers' markets, but now has a home in the Ferry Building. Owner Joseph Ahearn got the recipe from his mama (Miss Argentina 1959) for the flakey stuffed pastries. Bite into the hot buttery crust of the pollo (Fulton Valley) with chorizo and raisins; grab a veggie empanada with mushrooms, shallots, and crème fraîche; or sample the sweet dulce de leche with bananas.
Constanza Ortiz of Maite Catering pretended to glare at me when I liken arepas to pupusas. She is quick to distinguish between the arepas of her home country, Colombia, and the similar Salvadorean sna... More »
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