Finding the best Empanadas in the city — a personal search

I spent three months trying every version of Empanadas I could find locally. The variation in quality is extraordinary. The best version handled pebre herb salsa with genuine knowledge and the fresh from the sea result was noticeably superior.

Chilean cuisine reflects the extraordinary length of the country with Pacific seafood, Andean ingredients, and Patagonian lamb all defining different regions. The winning restaurant had the right a Valparaíso seafood market feel — unpretentious and focused on the food. Carménère was suggested correctly. Worth the search. When Empanadas is made properly it's a completely different experience.