"There are an overwhelming amount of baked goods to choose here. But you’re coming to this classic bakery for the Venezuelan empanadas. Get the one stuffed with queso or pabellón, and then make the very easy commute across the narrow restaurant to one of the high-top tables, locate the wonderful house sauce, and be careful not to burn your tongue off. Try biting little holes in the corners and blowing the steam out like you’re playing an empanada saxophone before you bite in. There’s not much ambiance inside the narrow space, so cross the street and eat with a view of the ocean." - ryan pfeffer, mariana trabanino, virginia otazo