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As has been customary on the eve of National Holidays, the Chilean Gastronomic Chroniclers Circle carried out an evaluation of the traditional Chilean empanadas – pine and baked – that are offered in different sectors of Santiago.
The blind tasting, that is, without having in sight the names of their manufacturers, It took place in the Gastronomic Space of chef Guillermo Rodríguez, in the best conditions of service. Understood more than fifty empanadas bought in established stores, as well as entrepreneurs from communes in the Metropolitan region.
According to Patricio Rojas, president of the group, “The 2020 version of the Best Chilean Empanada contest unanimously awarded La Méndez, coinciding with its high quality. In the midst of the pandemic, this year we are awarding the best entrepreneur empanada and also the best value for money empanada, as a way of supporting those who during this time have put pine trees from their kitchens, helping their families and their workers ”.
The tasting commission of this seventeenth Chilean Empanada Contest of Greater Santiago was made up of the chroniclers Darío Córdova, Alejandro Mery, Macarena Achurra, Luis Campos, Loreto Gatica, Alejandra Hales and Pilar Hurtado.
The empanadas They were rated on a scale of 1 to 7, taking into account the quality of the ingredients —both the dough and the pine— and the general appearance of each product.
They made possible the Espacio Gastronómico contest, by the prominent chef Guillermo Rodríguez (Tegualda # 1364, Providencia), together with Gato de viña San Pedro, who have unconditionally supported this initiative.
The best of 2020
Below are the best empanadas that received the highest score:
1.- La Méndez, Avda. Las Condes 9571, Las Condes (Tel .: +562 2243 2652)
2.- La Piccatta, Sweden 2858, Ñuñoa (Tel .: +562 2274 9486)
3.- Los Ciervos, Tobalaba 2113, Providencia (Tel .: 56 2 2274 6676)
This year, the Chilean manners contest, along with choosing the Best Empanada in Santiago, gave two special mentions highlighting the work that many Chileans are doing during the pandemic and the best value for money. It is about Don Guille (Gorbea 2554, Santiago – Tel .: +569 42379217) who obtained the Best Entrepreneur Empanada Award and the mention Best Empanada relation Price Quality It was awarded by Ña Matea (Purísima 175, Recoleta – Tel .: +562 2777 0478).
Tasting criteria
Hour:
Thin, smooth, consistent, slightly brittle (but not dry or falling apart at the first bite), with enough butter (hopefully animal), proportionate folds (not coarse or excessively thick); well baked (golden brown, not burned), without raw sectors.
Pine tree:
Juicy, generous, balanced stew, made with good quality beef, preferably minced, without nerves or pieces of fat (although a good ground meat is preferable, than a poor quality minced meat); with onion guard chopped into cubes (not fresh or green); seasoned with cumin, pepper and colored chili (it can also have a little chili pepper, or even merquen, but just enough so that the stew does not become spicy); with a whole black olive per patty (it can be pitted, but hopefully not laminated), a piece of hard-boiled egg and, optionally, raisins; No binders like cornstarch, no added parsley, celery, oregano, and other vegetables or herbs.
The empanada as a whole:
It should have a delightful and invasive aroma where the smells of meat, onion, chili, cumin and baked dough come together in a balanced way. And an irresistible flavor, thanks to the quality, harmony and perfect cooking of its ingredients.
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