Joe Campbell

Guava empanadas are a tradition throughout Latin America and the Caribbean, beloved for their craveable combination of sweet and savory flavors. At Bésame, a Latin-Asian fusion restaurant, the Guava Empanadas are a fan favorite, offering a creative, contemporary spin. “It all starts with the dough,” says Joe Campbell, executive chef. “We use a puff pastry dough from our local baker in town. And what would an empanada be without the filling? For this dish, we utilize the ‘5 S rule,’ delivering sweet, salty, savory, sour and spicy.” The filling consists of guava paste, aji amarillo purée, manchego and queso asadero. The outside of the empanada is brushed with an egg yolk wash, sprinkled with smoked Maldon salt, guava gel and microplaned coriander.

“The first bite is the best. It’s an explosion of flavor with crunch on the outside, leading to the soft, melty inside,” says Campbell. “The smoked Maldon salt and savory egg come through, followed by the sweet and sour guava. It ends with a final surprise with the spicy aji amarillo on the finish, making for a dreamy combination of flavors.”

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