The Best Restaurants in Ballard | Eater Seattle
"Put pretty much anything in a sturdy, Argentinian-style baked empanada shell and we’ll eat it. And Maria Luisa will put a lot of different things inside an empanada shell — caramelized onions and mozzarella, dulce de leche with cream cheese and bananas, guava paste and mascarpone, mushroom with egg and cheese... the list goes on. The dulce de leche is a great dessert empanada (what a combination of words!) but the standout might be the simple chorizo empanada, which is filled with spicy, slightly peppery pork." - Harry Cheadle
Harry Cheadle
