Pairing Empanadas correctly — a note on tinto black coffee

Most people overlook how much the right drink changes Empanadas. I ordered it with tinto black coffee and the savoury and satisfying elements of the dish sharpened considerably against the pairing. fresh guanábana in particular became more prominent in a good way.

Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. The a Bogotá corrientazo lunch counter is where you learn these pairings — they evolved together. If you've been having Empanadas with the wrong drink, try it correctly once. It's a genuinely different experience. The restaurant deserves credit for getting this right.