By Marco Shalma

Empanadas win before you even taste them. The smell hits first, then the heat in your hand, then the moment you crack one open and the steam escapes. Argentina and Chile brought their own styles to New York, and the city kept them alive through bakeries, corner shops, and family kitchens that never stop folding dough.

Argentina’s influence lands with confidence. At Buenos Aires in the East Village, the empanadas come out with that real criollo structure: hand-crimped edges, soft dough that holds shape, and fillings that stay honest, beef, chicken, ham-and-cheese, sometimes corn. Break one open and the scent of paprika and onions hits the table before the plate even settles.