MidNord's Argentinian-style empanadas: 50 Favorite Dishes, no. 47

Remember the warmer days, eating food outside that tastes like summer optimism

As a countdown to the Best of the Twin Cities 2013, coming April 17, the Hot Dish is serving up 50 of our favorite local dishes.

Early in the spring thaw there comes a new crop of street-food vendors, packed with hope and delicious things to eat. Some breeze past, while some bring an unexpected new flavor, and suddenly we wonder how we ever did without these things. Last summer brought us the MidNord Empanada truck and its eponymous fried treats.

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The Argentinean style mixes tender beef with spring onions, pimento, and vinegar. They arrive straight from the fryer wrapped in a bubbly, crispy shell. The shell is like the love child of a wonton wrapper and bread dough, incredibly light but sturdy enough to contain the fillings. The beef arrives the temperature of hot magma, richly spiced, but not spicy. There are layers of flavor best experienced with slow, thoughtful chewing -- you don't want to miss a thing. It's tender and tart, and then you dip it into the mojo sauce. The sauce is made with lime and orange juices, garlic, and other spices, including a whisper of cumin. Combined with the succulent beef, the first bite kicks the taste buds into high gear.

Best of all, unlike a lot of trucks, MidNord still pops up from time to time in the colder months.

MidNord Empanada Truck
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