Empanadas: not quite what you thought, still delicious
Though commonly perceived as a Latin American thing, empanadas actually have a more complex global origin and reach, with humble beginnings in medieval Iberia during the Moorish invasion -- wait, no, come back! There's delicious Southeast Asian empandas for you to eat, is all, and they're waiting for you at Orange Crunch
An "aesthetically pleasing" birchwood food cart now hitting the 16th Street Mall and a street corner near you, Orange Crunch totally flips empanadas, and not just once, while cooking them. They do 'em the Filipino way, replicating the owner's favorite homeland recipe while overcoming our altitude creating issues with making the dough, something Peyton also didn't have a problem with
Why These Aren't Your (Latin American) Father's Empanadas: These babies are covered in rice flour and deep-fried, making them mad crispy. And there's an immediate difference in the looks department: they're bright orange, dyed with a Filipino fruit in order to show Broncos pride (... and, likely, to capitalize on Taco Bell's Dorito shell craze)
What Exactly These Empanadas Are (Besides Totally Not Your Father's!): The basic, made-to-order 'nada is confusingly called The Special, and includes green papaya, mung bean, an egg that's cracked on top right before it's sealed and thrown in the deep-fryer, plus a choice of protein sourced from Tymkovich Meats, including smoked hickory bacon, chicken sausage, and bison. Sauces include spicy vinegar, a ranch dressing/Frank's Red Hot concoction, and, crazily, banana ketchup. If you'd feel more comfortable going Latin, you empanada pigeon-holer, you can also add jalapenos, or Americanize it with jack, aka what you now know about mid-16th-century Galician cuisine, but that's what you get for being impatient.