This town is having an “empanada moment,” according to Chicago Magazine, which runs down a few good places to find the popular turnovers. Prefer them baked? Check out the eight varieties at El Ñandú, which stamps each one with vegetable dye to tell them apart. (Smart!) Chilam Balam makes a peanut-butter-and-jelly version served with a Oaxacan chocolate dipping sauce. Not on the list: Xoco’s breakfast empanada with egg and poblano pepper, a favorite of ours.
Empanada Madness [Chicago Magazine]