Argentinian Empanadas with Chimichurri in Benguela
by Lily McGuire
Golden-brown empanadas rest on a white ceramic plate, their flaky pastry edges catching the warm, narrow beam of a projector light. Fresh green chimichurri sauce pools around the pastries, glistening with oil under the artificial glow. The plate sits on a textured linen tablecloth that ripples slightly near the edges. Dark walls absorb the surrounding predawn darkness, leaving only the illuminated food and the soft, watery reflections on the nearby table surface visible. The steam rising faintly from the warm bread contrasts with the cool, damp air of the monsoon season, suggesting a quiet moment before the morning rush in this Benguela restaurant.
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