At Arepazo Latino, the empanadas come as either chicken or beef, tucked into small, fried turnovers and paired with pico de gallo on the side. The distinguishing touch here is the focus on straightforward Latin American street fare, with fillings that lean toward well-seasoned shredded meat rather than heavy cheese or fusion twists. When you eat them, the shell has a gentle crunch that gives way quickly to moist meat, and the fresh pico adds brightness and a bit of bite. A regional round-up of empanadas highlights Arepazo’s appetizer section as a reliable source for these alongside its broader lineup of Latin dishes.