Thursday, December 15, 2011

Empanadas at La Mar Cebicheria

I'm pretty damn picky about my empanadas, having been spoiled by the stellar quality of the empanadas at old haunt Caracas in NY's East Village. So imagine my delight when I cut into my perfectly crispy-on-the-outside, molten-and-moist-on-the-inside empanada de tamalito verde at La Mar Cebicheria on the Embarcadero not so long ago.

Filled with sweet corn, cilantro and queso fresco, and served with a salsa criolla (or onion relish) and an uber-spicy Huancaina Rocoto (queso fresco and red pepper) sauce
, this dainty hot pocket was everything I'd hoped it would be. Compare this with the limp and lifeless empanada I had at Tacolicious the next day, and it absolutely roared with flavor and contrasting textures. Yes, of course empanadas hailing from Venezuela, Peru and Mexico are different. But this I know: Sad and soggy they should definitely not be.

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