Don Pablo’s Kitchen & Bakeshop

Chilean food made a triumphant return to Chicago when this empanada specialist went from a ghost kitchen to a sliver of a brick-and-mortar space. The Chilean empanada is noteworthy for its larger size and the fact that it’s folded rather than pinched and baked instead of fried. Where to start? The Clásica (pictured with the corn pie) is a good pick — it’s stuffed with hand-cut Angus top sirloin steak, hard-boiled egg, black olives, onions, and spices, then baked to a beautiful golden hue ($8.95). Julie and Pablo Soto also make a few fried versions, with a deliciously gooey one with shrimp, corn, and Gouda leading the way ($7.75). 1007 W. Argyle St., Uptown