Turkey and apples are two staples of the Thanksgiving table that have been reinvented and repurposed in so many ways that they're hardly recognizable. Still, in the sharing spirit of Thanksgiving, let me add some new ones to your list.
Best choreography was the slicing technique where, after filling the tortilla with meat, a dramatic swipe at a fruit just above the rotisserie, was made and a strategic wedge of pineapple/apple landed on top of the sliced meat.
Empanadas, the Spanish name for filling encased by dough or pastry, sounds lovely to me and conjures up visions of delicious morsels hot out of the oven.
The five acres were originally purchased by Gabriela's grandmother in 1936. Malbec vines and olive trees had been planted at the turn of the century and meticulously maintained.
It's National Empanada day and there's no better way to celebrate than with a delicious little pocket of dough filled with savory or sweet delicacies....