Delicious Empanadas and Ceviche -- Why Wouldn't I Be Happy? 03.29.2012

If you could see me right now, you would ask:  Why do you look so happy? And my answer would be:  Ceviche!


Ceviche is on my list of top five favorite foods of all time.  Ever.  It has all the best elements:  fish, lime, cilantro, and a range of other ingredients that can be there if you like, or not.  And the reason for my happiness?  I now have a source for excellent ceviche at a reasonable price.  

Last year,  Panas Gourmet Empanadas opened up on Elm Street in Bethesda.  I kept passing by, repeatedly making mental notes to myself to try it out.  Finally, I did.  This week.  Twice.


And if it wasn't enough that I found a ceviche source, Panas also serves excellent fusion-Argentinian empanadas with delicious sauces called drips.   If you love empanadas, I think you’ll agree that there is a gross shortage of restaurants serving wickedly delicious empanadas in the DC area.  


On my first visit, I wasn’t all that hungry but the Panas employee helping me suggested getting more than one empanada.  I’m glad I did.  Panas’ empanadas are satisfying but not overwhelming.  I could have had three. 

Carne Empanada with salsa verde and chimi drips, and plantain chips

The two empanadas I ate were carne (ground beef) with green olives, Spanish peppers, hard boiled egg, onion, and parsley; and smoked eggplant with onion, red peppers, mushrooms, tomatoes, and mozzarella.  My order came with plantain chips, and two drips. 


I love sauces so I was excited to try Panas version of salsa verde (loved it) and also tried chimi, which has cilantro, oregano, and other spices (also loved it).  The sauces are really good, but could use a little heat.

Second visit, we had wine.  A little light on the pour, but good wine.

On my second visit, I started with the ceviche, and almost placed a second order.  The level of lime was perfection.  Panas makes their ceviche either with tilapia or sea bass.  I then had the carne empanada and the CubaNovo, which is roasted pork with onions, cilantro, lime, and Grand Mariner.  I may have to repeat the CubaNovo on my next visit.  After I inhale the ceviche, of course.

The display case at Panas' Bethesda location.

There is a variety of other food at Panas as well as empanada combinations.  If you’re sharing with a friend, Panas has combinations that come in a boat-like plate with six or more empanadas and a choice of four drips. 

I also love the space.  Very airy -- you know how I feel about airy -- with see-through orange chairs and low tables with cushioned rattan chairs, and lots of natural light.  It's a no-fuss, quick eatery with a calm atmosphere -- a huge plus in my book.

The best empanadas I have ever – ever – eaten were in Bogota.  The commute to Bogota is a tad long, so I’ll stick with downtown Bethesda for now.  Having access to excellent ceviche may, however, turn into a problem.

Happy eating all!

 Panas Gourmet Empanadas

4731-A Elm Street

Bethesda, Maryland 20814

(301) 657-7371

2029 P Street, NW

Washington, DC 20036

(202) 223-2964

La Cevicheria 03.02.2011

On the plane ride to Cartagena, I sat next to a man named Rafael, who is from Colombia and lives in Florida.  He works in the music business and was headed to Cartagena with a group of friends for the weekend.  We got into a conversation about our favorite things to do in Cartagena and he suggested I eat at La Cevicheria.  Incredible recommendation.  

We didn't get to La Cevicheria, which was right next to our hotel, until our last full day.  It's a small restaurant with several tables outside, reasonably priced, and stellar service.  There is a lot of people activity on the streets of Cartagena, not to mention gorgeous weather starting in the early evenings, so we sat outside.  

I first tried ceviche in 1994 in Bogota at a family event preceding my brother's wedding.  Since then I've eaten both good and bad ceviche, but mostly good.  And it doesn't matter which fish is used, but I am averse to squid and octopus due to texture issues.

The menu at La Cevicheria featured about 12 ceviches (and a long list of other dishes) and the waiter was kind enough to point out which included squid and/or octopus.  He then brought out three empty bowls to show me which sizes I could order (small, medium, large).  I ordered a basic pascado ceviche in small, and a medium shrimp ceviche.  The basic fish knocked my socks off.  I'm not sure how long the fish had been sitting in lime liquid, but every bit of the fish had absorbed the lime.  Truly remarkable ceviche.  

I then tried the shrimp ceviche and it was a bit of a let down after the intensity of the fish.  Also, the amount of ceviche I had eaten was so satisfying.  I was determined to try more than one, but it really wasn't necessary.

We had dinner with friends later that evening but I did not eat.  That small bowl of ceviche (and the unnecessary shrimp) kept me happy for hours.