This is generally a very positive, hopefully uplifting blog. However, it’s with regret that I share this tragic news about the passing away of Marcelo Azar, the owner and proprieter of Med Empandas. I quote here from a comment left by his mother-in-law, Jan Fields to my Empanada Guide.
Marcelo and his wife, Stacey Fields, loved to create good food and good conversation together. Over the past 7 years, they worked together in many restaurant ventures, from French Confessions ( Pleasantville), and their own restaurants; Broadway Cafe (Valhalla), and Med Empanadas (Briarcliff).
Marcelo’s memorable, booming voice could be heard through the restaurants, “HELLO MY FRIEND!, I made something special for you!”, and it was always an oversize portion.
The young couple shared a deep love for each other and their 3 month old son, Marcelo, “Marcelito”. In the last 3 years, they never left each others side.
In April ‘09, one month after Marcelito was born, Marcelo was diagnosed with 4th Stage Melanoma. Together, Marcelo and Stacey fought this cancer positively and aggressively. Marcelo’s entire family came from Uruguay to join Stacey’s family in supporting them through the next 2 months.
As the treatment was having encouraging results, the couple’s plan was to re-locate to Uruguay by August for a less stressful life. Marcelo’s health depended on dramatic life changes.
In a sudden, unforeseen turn, Marcelo died on Sunday,07/05/09, due to complications from chemotherapy. He was 36 years old.
Jan Fields, mother-in-law
The eulogy above accurately reflects my limited experiences with Marcelo. Every time I visited MED during my Westchester Empanada excursions, he was always very outgoing and eager to talk to me about his business. He was outgoing, friendly and clearly took great pride in his product. On top of that, he was very talented at his craft. Those are three qualities one would hope more people would emulate.
Finally, when I visited MED the last time, with Liz Johnson of the Journal News to complete the Journal News write up of my guide, he spent considerable time with us and was genuinely thrilled at the attention his little empanada store had been garnering. I have no idea what the future of MED will be; it may already be closed at this point. I’ll try and find out more details.
My sincere condolences and prayers for his family, and particular his wife and three month old baby.
Lately I’ve had a hankering to do some deep food exploration in Westchester. It has now been nearly a year since I wrote up the report for Westchester Magazine’s “Eater” blog about the State of the Taco in White Plains.
Feeling the itch to go much deeper in the exploration, I’ve decided to take it on myself to try every empanada humanly possible in Westchester County to find where – or if – greatness exists in the realm of the wonderful Latin American turnover.
As usual, I started this quest with a query to Chowhound. Based on some previous notes, and some of the suggestions coming from that thread, these are the places currently on my target list.
- Los Andes Bakery, Sleepy Hollow, NY (map)
- Asi es Colombia, Port Chester, NY (map)
- Pollo Ala Brasa Misti Restaurant, Port Chester, NY (map)
- Quimbaya, Ossining, NY (map)
- Med, Briarcliff Manor, NY (map)
- Chapines Deli, Mt. Kisco, NY (map)
- Inca y Gaucho, Port Chester, NY (map)
- Panaderia Uruguaya, Port Chester, NY (map)
- La Nueva Puebla, White Plains, NY (map)
- Little Paraguay Deli, White Plains, NY (map)
- Tango Grill, White Plains, NY (map)
I know there are more places with empanadas in Westchester County (afterall, pretty much every Latin restaurant of any kind has them), but these are the ones I’m focusing on right now.
Sadly, I’m less than half way through the list. In the past three weeks, I’ve tried Panaderia Uruguaya, La Nueva Puebla, Inca y Gaucho, Los Andes Bakery and Med.
I won’t go into specific notes, but here are a few observations.
There is simply no replacing empanadas that are cooked on site. And based on my recent excursions and prior visits, only about 1/4 of the restaurants around here actually make their empanadas on site. Quality suffers dramatically as a result. Also, I’ve noticed a distinction within this phenomenon. In general, fried empanadas are made on site, while baked empanadas are cooked somewhere else. As a result, the baked empanadas are really coming up short. That’s too bad, because a great baked empanada is one of the best treats in life.
So, I’ll have much more detail to my notes in a few weeks. In the meantime, I’m sampling the untested places on my list, as well as exploring if I’ve missed some places on the list altogether. Ideas? Let me know…