Ruth Quitugua: Hi Paula, I just wanted to know if I can get the recipes for your empanada? I love how you explain yourself and your empanada looks very delicious. I love to try and make them... Thank you!
Chamo rrito: Last night I had ham pineapple and cheese empanadas. Also taco seasoned beef and cheese empanadas. It was really tasty. We Chamorros need to experiment more with our foods. We limit ourselves too much. Other cultures that make empanadas prepare a variety. But we Chamorros seem to make only the one type.
justin I: What size did you use
justin I: where I can get the empanada press I like it?
reymarie2: Hi! What is the diameter of the empanada press you used and please send me a photo of the masa flour, thanks.
Paula Quinene: Funny!
Edgar Retener: Oh man... I wish I was back on guam... I remember always getting an empanada after school at my friends place. His grandma has amazing empanadas. Now that I came here, they are so hard to find. There is a chamorro restaurant in san diego, but it's such a hassle trying to get there. Last time I got there, they were sold out. I guess everyone else was trying to get their comfort food on too. Haha.
fozzit: Man, my bad for the misunderstanding. What I was saying was that all those are versions of empanada. Empanada de calabasa, empanada de manzana are common chamorro pastries. I'm not a historian but I recognize that most of our Spanish food that integrated into chamorro culture originated from the Acapulco region. We say Spanish because Mexico wasn't a country during the time when the Marianas was partnof the Spanish east Indies
Paula Quinene: Thank you for sharing your info!! Please excuse my ignorance. Would you kindly share with me what specific Spanish-speaking country your are referring to that uses the words buchi buchi, pastel calamasa, and pastel mansana. I know that in Catalan, Spain, they use "pastis" as opposed to "pastel." I could not find a word for "pie" in Filipino other than simply "pie." I try to "connect-the-dots" between the foods I grew up with and foods from other countries. THANK YOU!!!
keven m: ` omg , i lalalalove GUAM and empanadas <3
OkiNaNa50ful: And u didn't even say what filling u used or what your ingredients are for the filling.. :(
OkiNaNa50ful: Yes you made the video to promote the cookbook. However I think u should still have used measurements. Some people comprehend a whole lot better with visual rather than reading..
Evette Keen: use gloves please.......just a tip...
gtokidoki: thank you for the tips and posting this vid!!!
Paula Quinene: @0ceanico......I've read recently about other Chamorros making a variety of empanadas. I actually just prefer the one that I grew up with...w/ the chalakiles filling.
0ceanico: I tried the pineapple ham and cheese empanada. it was great. i dont put achiote in the masa. You can add a pizza sauce if you want and it tastes like pizza. I also made empanada with hotdogs and cheese and ate it with mustard and it kinda tastes like a corndog.
Gabby Deleon: I love sardine empanada:)
billieanne21: Can you do a pumpkin turnover? If you know how?
Paula Quinene: @harrypottersucks12.....Empanadas are found in many Latin cultures. The Spaniards and Mexicans were on Guam for a few hundred years. The Chamorro empanada, however, is always orange (achote) on the inside and out, made with a masa-harina crust and a rice filling.
Swagmoney Yolo: omg this is part of my venezuelan culture to!