Rumba’s empanadas align with its Latin-Caribbean menu, usually featuring richly seasoned beef or other meats in a baked or fried pastry shell. Their version stands out for being designed as a bar snack that pairs well with rum cocktails and bold flavors, so the seasoning tends to be assertive and aromatic. Eating these empanadas, you get a substantial bite that works between sips, with a crust firm enough to hold up and a filling that leans toward savory depth over subtlety. Roundups of Seattle empanadas mention Rumba among Belltown and Capitol Hill spots where you can combine empanadas with a strong drink program.