An hour south of Oaxaca city, the Zapotec village of San Antonino Castillo Velasco has much to recommend it. Besides the fields of flowers raised to decorate graves and altars throughout the valley and inspire elaborate floral designs on its blouses and dresses, the cocineras (cooks) of San Antonino serve a distinctive and delicious Empanada de Amarillo — a dish I never miss and one that has earned the village the (perhaps self-proclaimed) title, “world capital of the empanada.”
The main ingredients of the filling are pork broth, chile guajillo, masa, manteca, and cilantro. However, undoubtedly each cook adds her own secret seasoning(s).
Hot off the (tortilla) press, tortillas are placed on the comal to cook.
Once they reach the correct texture, the filling is spooned onto the tortilla and it is folded in half to be cooked, flipped, cooked, and flipped again until ready to serve.
The empanadas are traditionally served on a bed of lettuce and garnished with radishes and lime wedges and there is usually a small dish of pickled onion slices to further enhance the flavor. Yes, I ate the whole thing and it was riquisima!
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