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Cheese and ice cream are dairy-based products. This combination shouldn't be out of the ordinary. You can try wasabi or squid ink ice cream at Japanese places if you want exotic.

@josh: Pork casings really make it authentic, sealing juices in. Beware also of Filipinos telling you their region makes the best longganisa. Like European sausages, every region makes their own.

I live in the Philippines, but I like how non-Filipinos are discovering food. I am also not averse to other cuisine. This is my first post, by the way. Josh's article made me join serious eats.

I used to run into the Empanada Man of Williamsburg at a bar called The Abbey. Usually during the week, around 1.30 am. Just go down there and ask the bartender Joe when the Empanada Man comes, he'll let you know.

There's a pizza place on the UWS called Freddie and Peppers (around 76th and Amsterdam) that makes decent Chilean empanadas - much larger than Argentinian ones, with meat and raisins.

There are also a million street carts in west Harlem, Washington Heights and the Bronx with Dominican-style empanadas (more often called pastelitos, but its the same idea). Those are great, if you don't mind that they're deep fried instead of baked.

Mmmm...I would have to say Buenos Aires and Empanada Mama were the best.

Queens people! Send me your favorite places, I keep hearing there are good spots there and would like to check them out.

There's actually an Empanada Joe's up here in Morningside Heights, that opened about a month of two ago (B'way & 111th). I've not been in because I thought it was a chain. From your description, I might just give it a pass on quality grounds--but then I've never eaten empanadas on Mar del Plata, so maybe it'll suffice for the likes of me.

Thanks for cluing us into this place, Ed. We ventured down on Saturday. Had the roast duck with rice which was very tasty, with a great sauce. My son adored the bacon and egg fried rice. However, we found the “pork chops” to be waay too sweet; couldn't eat more than two pieces. But altogether a real find. (NB: We could not find the pork chops or the fried rice on the menu; we had to bring out the printout of the SE review and point to the pictures.)

@Da_Vid The roast pig is a whole roasted pig where the skin crisps up really nice. Roast pork is a cut of pork that's been slathered in sauces and then roasted - the result is a red glazed piece of pork.

I'm glad you like our food. Longanisa is an all time fave of mine as well (and yeah, I'm Filipino). The best ones come from Pampanga, Philippines. Anyways, I've tried making them here in the U.S., but don't know where to get the pork casings. Without them, I just wrap it up in wax paper, and fry 'em skinless... it's also good that way... :o)... I'd have to try the grilled ones.

Thanks for the great recipe! I'll have to try it out next time I'm grilling.

i was just interviewing my ma about her childhood memories of food (she grew up in the philippines during the war). she mentioned this sausage, but the breakfast of champions for her was some salty dried fish with a champorado. champorado is a rice porridge with chocolate and coconut milk. she loves the combination of sweet and salty.

More than a LITTLE deceptive. Outright wrong. Please correct.