Empanadas in Venezuela are made with a thin layer of corn dough, filled with stews and fried in very hot corn oil. Maria’s tastiest empanadas are filled with seafood stews, especially the ones made with fresh squids and slow cooked with onion, garlic, chives, tomatoes, ají dulce and salt. El Empanadazo, open only for breakfast, always has lines of people trying to decide which stew to choose. Other favorites include empanadas with black beans and white cheese, cazon or small shark, cheese, ham or chicken stew.