The Best Empanadas In NYC - New York - The Infatuation

"The empanadas at this Williamsburg spot from the Cachapas y Mas team are made of either corn, wheat, or plantain flour, and there’s not a miss on the menu. The wheat ones are fluffy and homey, the corn ones are crunchy and aromatic, and their plantain flour empanadas are some of our favorite handheld bites in the city. Especially the pabellón, with stewed beef, beans, and cheese. For some creamy goodness, get yourself a papa con queso, in which the line between whipped potatoes and cheese becomes impossibly blurred. From Thursday to Saturday, they’re conveniently open until midnight." - will hartman, willa moore, molly fitzpatrick, monica prestia