From April 13 to 19, I traveled around Chile with two other American food journalists on a culinary media trip. Here's another snapshot from that week. —Robyn Lee
In case you didn't know, Serious Eats' editorial assistant Robyn Lee is currently on assignment in Chile. She'll have more to report next week when she gets back, but for now, here's an example of some of the awesome food she's been eating down in South America.
Technically, the empanadas at Lincoln Park’s Lito’s Empanadas are not balls, rather more like half moons. But they’re definitely deep fried and good. Colombian-born Carlos Escalante and his wife, Eve, used to make the deep fried stuffed dough packets for raving friends, earning so much cred that they finally opened a legit business. Based on some early buzz and the allure of a shoe box sized storefront selling nothing but empanadas I stopped by to sample the wares on Friday.
Rolled, stuffed, and deep fried fresh daily, the crust, which has a crispy and dimpled exterior like a McDonald’s apple pie wrapper and a melty, moist, and pliant interior reminiscent of the inside of a fresh custard donut, is probably the best of its kind in Chicago.
Empanada, pot pie, tourtière. It still smells as sweet. Seems like every culture has their version of pastry-wrapped filling. Tour the world's potpies on npr.org.
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