At this Latin American street food restaurant everything is made to order. Out of the 14 types of empanadas, Guy most enjoyed the chicken poblano, which has a nice flaky crust. He also liked the rich and satisfying chalupa cabra with guava and cream cheese rolls, cilantro, coconut slaw and curry.
This trip, Guy's taste buds are dancing as he digs into all kinds of Latin favorites. In Chicago, Illinois, a mother/son duo serve up Costa Rican classics like chicharron with pico de gallo and Pepito sandwich with steak and black beans. In San Antonio, Texas, a modern take on Mexican empanadas, with fourteen varieties like chicken poblano with tomatillo sauce. And in Queens, New York, a local Mexican joint cranks out homemade Mexican masa tortillas for their authentic al pastor tacos.
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