South
America’s recognizable empanadas are typically fried or baked doughs stuffed
with anything from ground beef to olives to cheese.
But if you ask for an
empanada in Oaxaca you’ll get something that more closely resembles an American
quesadilla.
In the southern Mexican state, an empanada refers to a small, oval
corn tortilla that’s heated over a comal, layered with your fillings of
choice (any variety of mole, quesillo cheese, meats, etc.), and then folded in
half.
Common orders include empanada de amarillo (with super-spicy
yellow mole) and empanada con flor de calabaza y quesillo (with
squash blossoms and quesillo cheese)—you can’t go wrong with either.
If you see
a street vendor with a comal, you’ll likely be able to pick up an empanada
or two.
--Saveur
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