The SRQ Studio was smelling extra special yesterday as duo Alfonso Abreu and Sylvia Noguera put our kitchen to good use, whipping up some of the street food-inspired dishes they offer through Empacurious. Drawing on flavors found in different cuisines around the world—Argentina, the Middle East, the West Indies, Mexico, Spain, Italy, China, India—alongside influences from each culture's musical bent—think the Tango, Punjabi Bhangra music, West Indian Soca, Mexican Jalisco, etc.—the team creates an eclectic mash up of spice within each of their foodie homages. And the lucky SRQ team gobbled up every bite of the four courses Abreu and Noguera placed in front of us—first came the turmeric quinoa with beef "Tango," inspired by mild, meaty Argentinian classics and a jicama and cranberry slaw; according to Abreu this spice is Argentina in a bottle. Chicken "Soca" (West Indian-style, bold and spicy) paired with Empacurious' home-made sauces (burnt orange, guava BBQ, mango BBQ) and rice pilaf. And of course, the empanada's played a starring role, with fillings such as mushroom "Flamenco," crab and corn "Zydeco" (Cajun-style straight out of New Orleans) and rabbit "Flamenco." Just call them stuffed delights in a sheet of pastry. And for dessert: Noguera's mother's recipe of cubed, candied and spiced pumpkin and papaya with spiced honey-laced mascarpone and almonds—a strange and wonderful creamy delight. Get your own meal three ways: Empacurious' online pick up and delivery service, event catering or their forthcoming MealBox service. 

Empacurious, 407 Magnolia Ave., Anna Maria Island, 941-447-0414.