OUR FLAVORS
Argentinian Angus beef
Clásica de la Abuela
It's called Clásica de la Abuela because my grandmother (Grandmother in Spanish) has been making this empanada for more than 80 years.
Ingredients: Minced Angus beef, stewed yellow onion, spring onion greens, chopped eggs, spices.
Salteña
This is perhaps Argentina's signature empanada. The quintessential Northwest recipe. This empanada contains less yellow onion than the classic one.
Ingredients: Hand-cut Angus beef, stewed yellow onion, potatoes, peppers, spring onion, chopped eggs, spices.
Noroeste (Piccante)
Empanada made from a mix of clasica and salteña but with less egg than the latter and the addition of ground chili pepper (usually cayenne pepper).
Ingredients: Minced Angus beef, stewed yellow onion, spring onion greens, hot spices
Mendocina (Friday and Saturday)
This recipe comes from the winner of the first Campeonato Federal de la Empanada, and we took some advice from Victoria Silva, chef at the Cantina Monteviejo restaurant in Mendoza.
Ingredients: Ground Angus beef, white onion stew, olives, eggs, spices.
Cordobesa (Friday and Saturday)
This empanada that we call Cordobesa is (erroneously) called "Empanada Arabe" by the inhabitants of the province of Cordoba, referring to the Syrian-Lebanese who emigrated to this region and brought their tradition to the empanada.
Ingredients: Finely ground Angus beef, lemon, tomato, onion, salt and pepper to taste.
Chicken
Pollo al Verdeo
A recipe personally given to me by Daniel of Casa de Empanadas "El Toso" in Morón. He taught me how to run an empanaderia and shared the secrets of his favorite empanada.
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Ingredients: Chicken, lactose-free cream, spring onion, cornstarch, and pepper.
Pollo BBQ
This empanada burst onto the menus of Buenos Aires' empanaderias about four years ago and gave rise to a significant variety of empanadas with sauces.
Ingredients: Chicken, BBQ sauce.
Pork
Piemontés (Salsiccia e Toma)
This creation of ours is a tribute to Piedmont. An empanada that doesn't exist in Argentina, but which, as a thank you to the land that welcomed us, we wanted to include on our menu.
Ingredients: Muncalè sausage (Salumificio del Castello) and Piedmontese Toma (Cascina Bricco).
Jamon y Queso
Prosciutto Cotto Cavour, a company that has been present in our region since the 1970s, makes this empanada that's especially popular with children (and even the young at heart).
Ingredients: Cooked ham and Piedmontese toma.
Vegetarian
Humita
The oldest of Argentine empanadas. This filling was eaten by the Indians of northwest Argentina in tamale leaves. It is still eaten this way today in some South American countries.
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Ingredients: Corn, milk, Grana Padano cheese, cornstarch, pinch of red peppers.
Papa y Chimichurri
An empanada where the sweetness of the potato and the slow-cooked yellow onion meet the spices of the chimichurri sauce.
Ingredients: Potatoes and chimichurri sauce.
Seasonal
Spinaci e Ricotta
This is made with Sciolze spinach and ricotta from Cascina Bricco di Carmagnola. To give it the right consistency, we also use Valgrana cheese and eggs in the filling—it's a true local empanada!
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Ingredients: Spinach, cow's milk ricotta, eggs, Piedmont Valgrana cheese.
Zucca e Gorgonzola
The name of the empanada says it all. What it doesn't say is that it's inspired by a recipe from Argentine Patagonia (Calabaza y Queso Azul). It's an empanada made with baked Mantua-style pumpkin.
Ingredients: Pumpkin, nutmeg and Gorgonzola DOP.
Zucca e noce moscata
Simple but tasty empanada made with oven-baked Mantua-style pumpkin (grown in the Piedmont region) seasoned with nutmeg.
Ingredients: Pumpkin and nutmeg.
Cipolla e Robiola
Yellow onion, Robiola cheese made from three milks (cow, sheep, and goat) from Cascina Bricco, and Pepe give this empanada, which is also found in central Argentina, a unique flavor. This empanada is also eaten in some areas of southern Brazil.
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Ingredients: Caramelized white onion, three-milk Robiola, pepper.
