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Lorena Cantarovici, a Buenos Aires native who came to the States in 2000, is tiny, sassy and smart: She decided to open a catering business that would focus on her mother's recipes for authentic Argentine empanadas, and got to work tweaking the dough to work in Colorado climate. She nailed the formula so well that in the fall of 2011, she moved her business to a bigger space and added a little restaurant/market where people could grab one of the two tables, then order an espresso made the Argentine way, with plenty of milk; maybe one of the special desserts; and definitely every type of empanada available that day, topping each of the dozen or so varieties with one of four homemade salsas. At Maria Empanada, good things definitely come in small packages.
Went there for lunch after reading about on Westword this morning. This place is a secret wonder. I am not knowledgable about Central and South American food, but I do know good! If you are a blue cheese lover and try their BC empanada you will not be disappointed!! It is sinful! Their spicy chicken and sweet empanadas are too die for- Try the sauces also. I can't wait to try more flavors. The owner is the sweetest lady and takes the time to explain everything and cheerfully marks your selection on the inside top of box. Try soon I'm sure this place will becoame a take out diners dream!!
One of the joys of living overseas are all the savory concoctions you find wrapped in pastry and baked. Now -- finally! -- the wonderful folks behind Maria Empanada have brought authentic, vegetarian-... More »
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... More »
I wanted to weep with joy the first time I bit into an empanada at Maria Empanada, the subject of this week's review. Years ago, I accepted the fact that I was never going to find an authentic Argenti... More »
Three years ago, Buenos Aires native Lorena Cantarovici decided to open a catering business using her mother's recipes for empanadas and other Argentine specialties. The business went so well that by last fall, she needed a bigger kitchen. She found it in a strip-mall storefront that looks oddly like a log cabin. Inside, she has just enough room for two tables and a counter, where she keeps a glass case stocked with a dozen or so different types of empanadas plus dulce de leche-based... More »
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