In Cartagena de Indias, where the fortifications that once held the treasures of the Spanish Empire still face the Caribbean shore of Colombia, a polyglot cuisine developed, a mix of indigenous, African, and Spanish ideas and ingredients. Carimañolas are a trademark dish of the region, which extends westward into Panama. Like empanadas or pakoras, they are stuffed savory pastries. The difference is that the dough is created from mashed cassava, rolled around a chilified, chopped-meat picadillo, and then shaped into a sort of torpedo. In her recipe the preeminent Cartagenan cook Teresita Roman de Zurek says that a carimañola should look like a blimp, como un dirigible.