Postcard: Empanadas from Nuchas

Ariel Barbouth, the owner of Nuchas, a roving empanada truck here in New York, with a booth as well in Times Square, stopped by with boxes full of his specialty. Though flavors for Nuchas' stuffed, baked pastries range unconventionally all over the global—portobello mushroom and spinach seasoned with berbere, a sweet-savory Ethiopian spice mix; Creole-style shrimp and andouille jambalaya; a Mexican riff with chicken and chipotle—our favorite is the traditional empanada from Barbouth's native Argentina, filled with a rich, saucy mixture of ground beef, diced potatoes, sliced green olives, onions, and peppers spiced liberally with cumin and pimenton, smoky Spanish paprika. Saveur assistant editor Felicia Campbell looks pretty happy with them! —Betsy Andrews