The story of the empanada begins in the Middle East. A Times Union retrospective on the empanada's history traces its roots to Arabic meat pies called sfeehas, which remain a popular feature of Lebanese cuisine. It is widely believed that Moors (a bygone term for Muslim immigrants in Europe) introduced sfeehas to Spain. The exact timeline is uncertain, but the first record of the word empanada can be found in a Spanish cookbook published in 1520. In 1609, the Moors were expelled from Spain, but their legacy could still be felt in the cuisine. Serious Eats notes that empanadas in their original form were much larger. In the Galician region of northern Spain, empanadas are full-sized pies cut into slices.

Every Friday from 12:30pm - 1:30pm, inside T. Cook's at the Chef's Table.

$55 Per Person

Space is limited, please reserve in advance. Reserve your spot here.