Best Empanada

It took Lorena Cantarovici -- the owner of Maria Empanada -- a long time to adapt her mother's Argentine empanada recipes and make it work in Colorado, but she finally mastered it, and with excellent results. Her baked pastries feature crusts at once brittle and chewy encasing spicy green olive-studded shredded beef, juicy shredded chicken, gooey ham and cheese and, our very favorite, sweet corn infused with the savory earthiness of mild bell peppers and a hint of heat from crushed red-pepper flakes.

Source: Westword

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