It seems like everywhere you go in Latin America you can find an empanada — fried, baked, made out of corn or wheat flour, filled with chicken, cheese, beans, vegetables, or all of the above. The variations are endless. Yet as ubiquitous as the delicious turnovers are, two countries stake a claim to its birthplace: Argentina and Cuba. So we decided to investigate: Who makes the best empanadas? We ordered batches from top Yelp-rated restaurants in New York City, Buenos Aires and Cuban Café Cortadito, and got three tasters — an Argentine, a Cuban, and a neutral taster — to decide. Here's what happened.