If there’s one thing that gets chef Steve Gonzalez going, it’s an empanada. “I can eat them any time day or night,” the Petty Cash and Baro chef says. “It’s funny cause I didn’t really grow up eating baked empanadas. What I ate when I was a kid was deep-fried, Colombian style.”
While he does serve his own deep-fried rendition at Baro — a beef, pea and potato-stuffed affair — Gonzalez is forever sniffing out more empanadas and empanada-like dishes around town. Here’s his list of the top five crushable foods wrapped in a crust.