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@garyweinstein
When I am eating an empanada, I want it to look like this. Beef, onion, olive, maybe a rogue raisin. Golden, crimped, unapologetically fried. This one is from 🇵🇷, but others make great ones too.
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Drew Volpe
@drew
can't go wrong either way but the absolute best I've had were the baked ones in Buenos Aires.
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@garyweinstein
Nice!
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