The mini cheese empanadas at Mayo Ketchup are two-bite wonders. Made in-house daily, the dough is impossibly light and flaky, fried to a golden crisp around a blend of Swiss and white American cheeses. The filling has a thick, molten texture that adheres to the dough when hot, and the accompanying sweet guava sauce has a fruity tang that works well to break up the richness of the empanada. We also enjoy an occasional savory dip in the restaurant’s namesake mayo ketchup sauce, so be sure to ask for some when you get your carryout. There are four precious minis to an order – savor them all.
This article appears in September 2020.
