Served at
MazorA taqueria in Chicago offering Mexican and Guatemalan cuisine, known for its masa-focused dishes and homemade tortillas, led by Chef Cristian Orozco.
Baked or fried pastry turnovers filled with savory or sweet ingredients, popular in Latin American cuisine.
An empanada is a turnover made by folding dough over a filling and then baking or frying it. Its name derives from the Spanish word 'empanar,' meaning 'breaded' or coated. Fillings can include meat, cheese, tomato, or corn.
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A taqueria in Chicago offering Mexican and Guatemalan cuisine, known for its masa-focused dishes and homemade tortillas, led by Chef Cristian Orozco.
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