Craving these.
, which means they're from Buenos Aires, the capital of Argentina, and they always have ground beef, raisins, and green olives. When someone tells me they don’t like raisins, I say, well, pick them out! So they’re a little sweet, some people even sprinkle them with sugar before baking. Whereas in the north of Argentina, there’s an influence from Bolivian empanadas, so those are spicier and the meat is cut, not ground. In the south, some people add nuts and/or hard-boiled eggs.
My family has a lot of women, so we usually take over the kitchen, and I was always in charge of closing the empanadas. It’s calledWhen I was 8 or 9, I was helping my grandmother and I started closing them. She got emotional because I was doing it the same way her mom did it, twisting the seal with my hands —but her mom, my great-grandmother, died when I was one, so how would I have known? It must be in my blood.
I grew up in Buenos Aires and I moved to New York when I was 26. I worked at an Argentinian bakery in Queens—I atemany pastries!—and then I went to the Institute of Culinary Education. I never stopped cooking and taught classes in my house and other places. For four years I taught Spanish in an elementary school, and I taught a cooking class with the children—we made empanadas! It’s my dream one day to have a mobile school to teach children how to cook.
A few years ago I got a food vendor’s license to sell empanadas. I’ve been living in the same neighborhood for 19 years, so people know that I make them. I also participate in Jamie Oliver's
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