访谈录 2013-04-11&04-13 探索纽约名小吃“肉馅卷饼”（在线收听）

My grandmother Ulanda Nalida Costantini taught me at a very young age how to cook Argentinian empanadas, …. onion, green olive, hardboiled egg, raisins and sweet paprika. I’ve eaten and cooked these bad boys all my life, I become somewhat of an empanada snob. So today I want to bring you to one of the New York City’s favorite empanada trucks called Nuchas.

This is where miracles are being made on the streets of New York. So this is Will, this is Tom, and this is Nicole. And in the back we have the oven where we can simultaneously bake around 30 to 40 empanadas. We then store them here on the hot plates. Our best seller--the argentine.

We think that empanadas are the perfect food for New York City. It’s handheld, it’s easy to eat, it’s easy to do business with while you are eating and you can conduct your business. (OK.) It’s easy to conduct your New York lifestyle on a budge, and with very high-end quality products. We’re trying to mix different cultures together. We’re trying to be New Yorker and

A fusion, some may say.

Exactly. It’s a fusion of different cultures and different foods.

As an empanada kind of … owed it to my country and to my heritage, I knew I had to pry them for myself. Ok, gracious. Turns out, they were amazing. In India, there are samosas, Jamaica beef patties, China dumplings, Poland pierogis, Italy calzones, England’s pasties and of course in America we have hot pockets. Sure we all come from different lands, but in the end, we all love a good empanada.