Our next stop is this tiny grocery store, which the Gonzales family opened a decade ago to serve Chicago’s surging Ecuadorian population. Irving Park Rd., Irving Park Stop 2: J&J Mini Store and Restaurant (Ecuadorian) Photo: Titus Ruscitti Fried to order, the empanadas are served with a delightful pair of hot and mild ají sauces. Peru’s traditional filling consists of ground beef, onions, olives, hard-boiled eggs, and raisins, and D’Candela also tucks in some highly seasoned diced steak. You may have been here for pollo a la brasa (Peruvian rotisserie chicken) or arroz de chaufa (Peruvian fried rice), but today we’re here for empanadas. cities, but we’re kicking off the tour at this family-run storefront, which holds its own with the best of them. Stop 1: D’Candela Restaurant (Peruvian) Photo: Titus RuscittiĬhicago’s Peruvian food scene may not be as robust as that of other U.S. With no more than a 10-minute drive to the next stop, you can easily try them all in a single afternoon. To taste a range of empanada styles, save yourself the airfare and hop in the car instead: Chicago’s unofficial Empanada Trail is a loop from Irving Park to Bucktown, off which you’ll find seven different kinds of empanadas. When colonists sailed to Latin America, the empanada came along, and countries from Mexico to Argentina have put their own spins on the pastry ever since, with different types of dough, fillings, and sauces. Empanadas originated in Spain and Portugal, but we most associate the handheld snack with the Americas.
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