These Baked Empanadas in San Jose are a Family Secret 🥟 | Check, Please! Bay Area  @KQEDFood
These Baked Empanadas in San Jose are a Family Secret 🥟 | Check, Please! Bay Area  @KQEDFood
KQED Food | These Baked Empanadas in San Jose are a Family Secret 🥟 | Check, Please! Bay Area @KQEDFood | Uploaded April 2022 | Updated October 2024, 13 hours ago.
What's the right way to eat an empanada? By hand? 🤏 With a fork and knife? 🍴 Do you dip yours in the sauce bite by bite, or do you pour it over the top? When it comes to eating an empanada, the ultimate Colombian street food, there's no wrong way to eat it — as long as you enjoy it!

In San Jose, Milohas — meaning "a thousand layers" — lives up to its name with its handcrafted traditional Colombian pastries, like their savory, flaky, hearty baked beef empanada.

#CheckPleaseBayArea #Empanadas #SanJoseCA #StreetFood

Chapters:
0:00 Visit Milohas in San Jose
0:54 Empanadas made by hand
2:04 Folding butter into dough for flaky, multi-layered crust
2:58 What's the right way to eat an empanada?
3:18 Three Bay Area share their thoughts on the signature beef empanadas
4:40 Milohas chili pepper-forward aji sauce is a fan-favorite
5:43 Guava fingers for dessert
5:54 Location and contact information for your next visit

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Feed your foodie soul with Check, Please! You Gotta Try This!, KQED’s new spin-off series hosted by Leslie Sbrocco. Listen in as locals reveal their recommendations for the most delectable dishes in the Bay Area — from tasty appetizers and entrees to sinful desserts. These are the foods people love so much they’d stand happily in a long line to savor. And if you’re wondering why something is so delicious, the chefs will take us into their kitchens to see what’s in a dish and how it’s made, as well as share the stories behind them. Each episode is capped off by a segment where producer/reporter Cecilia Phillips hunts down off-the-grid dining experiences for even more delicious bites.

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These Baked Empanadas in San Jose are a Family Secret 🥟 | Check, Please! Bay Area @KQEDFood

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