Where to Eat Empanadas in Chicago | Eater Chicago

"Venezuelan empanadas have deep-fried corn dough, making them sweeter and bigger than other versions. Rica Arepa makes nearly 25 of them to order until 3 p.m, with varieties including ham and cheese, sweet plantains, shrimp, and pabellon, a traditional mix of shredded beef, black beans, cheese, and sweet plantains. Their newest flavor is rompe-colchon, stuffed with an octopus and shrimp ceviche that’s meant to be an aphrodisiac. They’re served along with hot sauce and a creamy garlic sauce. The restaurant also has a location in Lakeview." - Sam Nelson