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.
Goat Argentinian BakeShop in NYC keeps the city fueled with the same spirit: golden, flaky, and straight-from-home good. Classic beef with olives and egg for the purists, and plenty of cheesy options for those who just want comfort in a bite. It’s the kind of place where the empanadas don’t need to show off , they simply deliver.
Chile brings a different rhythm. La Roja de Todos in College Point serves the classic empanada de pino exactly as it should be: large, baked, half-moon shaped, stuffed with ground beef, onions, black olives, raisins and that unmistakable slice of hard-boiled egg. You cut through the crust and the filling flows out slow, rich and aromatic, no corners cut, no compromises.
For something more street-energy, San Antonio Bakery on Roosevelt Ave still moves Chilean empanadas with the same no-nonsense feel they’ve had for decades. You get the crust, the heat, the pino, the whole story in one handheld piece.
Different countries. Different crimps. Same moment. You break the crust, the filling releases its steam, and for a second you’re somewhere between Santiago and Buenos Aires, but standing in New York.
If your favorite empanada spot isn’t listed, tag it. New York Eats Here is mapping the city one golden pocket at a time.
