5/5 Erik B. 5 years ago on Google
The
empanadas
don't
look
quite
as
you
expect
at
Citrico.
And
that's
because
you've
mostly
come
to
know
of
South
America's
hand
pies
through
the
lens
of
Melbourne's
(sorta)
Argentinian
and
(kind
of)
Peruvian
restaurants.
Granted,
they
can
be
fried,
baked,
big,
small.
But
here,
all
three
versions
(a
traditional
number
featuring
a
fine
mince
of
beef,
olives,
raisins
and
egg;
a
milder
package,
plump
with
juicy
pulled
pork
and
a
vego
version
chunkily
stuffed
with
salty
potato,
leek
and
cheese)
are
particularly
sizeable
and
square-ish.
On
the
side
is
a
chunky
vinegary
salsa
of
finely
diced
onions,
chilli
and
tomatoes,
which
some
will
recognise
as
Chile's
calling
card,
pebre.
Citrico
is
a
little
bit
Chilean
–
the
vision
of
owners
Nan
Kroll
and
her
Chilean
partner
Julio
Forteza.
But
there's
also
ceviche
done
in
the
manner
you've
come
to
know
is
from
Peru,
and
things
grilled
on
a
parrilla,
Argentinean-style.
This
makes
sense
when
you
learn
the
chef
is
Daniel
Salcedo,
who
was
formerly
at
Harley
House
and
Piqueos,
and
originally
hails
from
Lima.
