Crispy, fresh empanadas filled with flavorful beef, shrimp, and vegetarian options, paired with delicious chimichurri and spicy sauces.

Crispy empanadas filled with flavorful chorizo, chicken, and spinach impress with their generous portions and fresh, delicious ingredients.

Wood-fired empanadas are praised for their savory flavors and satisfying warmth, making them a standout appetizer.

Flaky pastry surrounds juicy, flavorful goat meat in the empanadas, praised for their deliciousness and perfect seasoning.

Flaky, fully stuffed chicken empanadas with fresh, savory chicken and delicious sauces receive high praise from enthusiastic fans.

Beef empanadas are praised for their rich flavor, perfectly seasoned filling, and excellent pairing with chimichurri sauce.

The spinach and cheese empanadas feature a flaky crust with warm, flavorful filling, often paired with spicy green salsa.

The empanadas are praised for being flavorful and perfectly cooked, making them a standout dish at Cabra.

Crispy on the outside and soft inside, the veggie empanadas are praised for their delicious flavors and vegan-friendly options.

Beef empanadas are praised for their rich flavor, moist filling with olives and raisins, and flaky, crispy crust.

Beef and rice empanadas feature flavorful filling with a slight crunch in the dough, praised for their delicious taste.

Crispy spinach empanadas are filled with flavorful cheese and spinach, earning high praise for their delicious texture and taste.

Chicken empanadas are praised for their flavorful filling and freshness, especially when paired with the delicious chimichurri sauce.

Flaky and buttery chicken empanadas are highlighted for their delicious flavor, often paired with tangy green sauce or refreshing cocktails.

Empanadas from Cafe Tola receive praise for being scrumptious and flavorful, though some found them overpriced and lacking variety.

Aji de gallina empanadas have a delicious sauce and are well-liked, but many found them dry and lacking filling.

The goat empanada suffered from bland flavor and inconsistent temperatures, overshadowing its potential despite some positive mentions of the dough.