Toying With Tradition
Lots has changed of late at the Empanada Parlour, Rebecca Chastenet de Géry writes, but the restaurant's festive little pockets stuffed with spirited meat, vegetable, and fruit blends are as delicious as ever, and continue to enjoy a dedicated local following.
"...is not Latin American. She's English. So why empanadas? "Pasties [meat pies]," she informed me emphatically one recent evening,..."
June 16, 2000 Food Feature by Rebecca Chastenet dé Gery