The Glory of Empanadas
Panamanian empanadas a la Guhlin
One of my favorite foods from my childhood is the Panamanian empanada. This empanada holds spicy ground meat inside of it and is a joy to eat! There are various empanada types, and each is well worth exploring!
ToniSoto_Vigo: @mguhlin filling of galician empanadas can be from meat to tuna, sardines, cod or any sort of our excelent sea food.
As my mother nears her mid-80s, my family has become increasingly aware that we’ll not only lose a major part of our history (my mother declines to be interviewed, even audio-recorded in case you were about to suggest a digital story) but also recipes for dishes that I’ve grown up with.
Some of those precious recipes include:
- Empanadas a la Panamanian style. Sadly, the Mexican empanadas that I’ve experienced in Texas don’t compare to the delicious, ground-meat with picante style empanadas that my mother made for me growing up. In fact, even Beto’s Comida Latina, a great empanada place to eat if you’re in San Antonio, can’t come close in terms of achieving the idealized meat empanada my Mom made.
- Chile con carne. Oh, this is one of those dishes that goes so well with white rice and can be a meal in itself.
- Arroz con pollo. This is a bit more common dish, but my mother knew how to make this in a way I haven’t quite tasted elsewhere.
Fortunately, my daughter has taken a liking to making empanadas and spent the day working with her grandmother.
Delicious meat empanadas!
Here’s the recipe:
Right click to view image at full size.
Get Blog Updates via Email!
Enter your email address:
Delivered by FeedBurner
Subscribe to Around the Corner-MGuhlin.org
Visit the Texas for Technology Enhanced Education
Everything posted on Miguel Guhlin’s blogs/wikis are his personal opinion and do not necessarily represent the views of his employer(s) or its clients. Read Full Disclosure