A Guide to the DelSur Empanadas Menu

by | Apr 2019

DelSur Empanadas' Tres Leches

Tres Leaches Cake. Photo: Tate Carlson

This article originally appeared in the story Heading South in the April 2019 issue. Many cultures around the world have a version of the empanada—find many of them here.

There are a few Spanish words and phrases that’ll come in handy when ordering at DelSur. We’ll start with this one: de nada = you’re welcome.

Chorizo: Sausage made in-house and oh-so-delicious. Try it on a salad or on a bun, topped with chimichurri. On a bun, it’s a “choripan,” a mash-up of sausage (chorizo) and bread (pan). It’s like an Argentinian bratwurst, if there were such a thing. “You’ll see it outside music concerts and stadiums,” says Montero, explaining that it’s usually topped with chimichurri mayo and fresh tomato. “It’s super simple and very tasty.”

Chimichurri: It’s like Argentinian pesto. A vibrant green, it’s an uncooked slurry usually made of fresh herbs, olive oil, garlic, oregano and red wine vinegar.

Lomito: A traditional Argentinian sandwich, usually made with sliced, tender filet mignon. At DelSur, you’ll find a variety
of combinations.

Masitas: Traditional tiny cakes that come in a variety of flavors and colors. They’re common as a quick dessert in Argentina.

Alfajor de Maicena: That’s a soft cookie made with cornstarch. (And j’s sound like h’s in Spanish, so it’s pronounced more like al-fa-hor day my-say-nah.)

Tres Leches: Its name means “three milks” because it’s a decadent sponge cake soaked in—quite literally—three milks: evaporated, condensed and heavy cream. “People love it,” says Montero.

DelSur Empanadas
14725 Excelsior Blvd., Minnetonka
Facebook: DelSur Empanadas
Twitter: @delsurempanadas
Instagram: @delsurempanadasmn


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