This shrine to Argentine eating has long been lauded for its panoply of empanadas with paper-thin crusts wrapped and baked in-house daily. But you only need to examine a carne cortada ($3) to understand the kind of excellence you're dealing with. Go ahead — split it open. Notice something? There's no ground beef here. No picadillo-like filling flecked with vegetables and filled out with who knows what bits of beef. Nope. At La Estancia Argentina, splitting open an empanada is like digging into a prime steak. The filling is little more than cubes of meat that maintain a magical medium-rare, while the crust warms and crisps to a golden brown. Be careful, though: Once you try one of these, you'll never look at another empanada the same way.