It’s no surprise that Beto’s Comida Latina owner Albert Mijangos can fill, fold and crimp empanadas with the best of them. After all, his San Antonio restaurant sells hundreds of the savory and sweet ...

Ten years ago, Fuego Bistro had 13 tables. Today, Jeff Ward's central Phoenix restaurant has 32. Why? Ward credits the “best kitchen staff in the country." Four chefs, all brothers, have worked in the ...

Cook’s notes: Haider says not to use ground beef that is too lean because the filling will be dry. She buys frozen pastry rounds at El Gaucho Meat Market, 847 S. State College Blvd., Anaheim, or at ...

Empanada recipes are as diverse as the families who pass them down as treasured heirlooms. Each has unique tricks and methods ...