If you ask Latinas where their favorite empanadas come from, the answers will probably vary. Some might say Colombia, while others might mention Puerto Rican empanadas. While most Latin American countries have their own iteration of this beloved crescent-shaped pastry, Argentina has one of the most recognizable and delicious empanadas of them all. These empanadas are usually jammed pack with mouthwatering fillings such as ground beef, spinach, cheese, and more. For Josephine Caminos Oría, the Argentine-American cookbook author of Sobremesa: A Memoir of Food and Love in Thirteen Course, empanadas were always a big part of her childhood. Her grandma’s infamous recipe, like many Argentine empanadas, called for raisins as an ingredient, something the Latina was never fond of. “I spent most of my childhood avoiding Dorita’s evil stare as I picked them out, one by one, from each empanada that crossed my path,” she shared in her latest memoir. While Josephine still detests raisins in her empanada to this day (definitely not up for discussion), she is reconnecting to her roots by recreating her own version of empanadas — Empanadas al Cuchillo. Read more here…