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Specialties
Argentine Empanadas
When one thinks of local Argentine food there are two immediate images that come to mind; one is ‘asado’ and the other, the empanada.
In Latin America this tasty pastry filled with different combinations of meats and vegetables became very popular and in Argentina it acquired its own identity with regional variations.
Argentine empanadas are often served at parties as a starter or main course, or in festivals. Shops specialize in freshly made empanadas, with many flavors and fillings.
The dough is usually of flour and beef drippings with fillings differing from province to province; in some, it is mainly chicken; in others, beef (cubed or ground depending on the region) is used, perhaps spiced with cumin and paprika; others include onion, boiled egg, olives, or raisins. Empanadas can be baked (Salta-style) or fried (Tucuman-style). They may also contain ham, fish, humita (sweetcorn with white sauce) or spinach; a fruit filling is used to create a dessert empanada.
History
Established in 2012.
Opened June 2012
Meet the Business Owner
J M.
Business Owner
Juan M Tourn
Matias DelSart
Culinary Team and Business Owners, wanted to create a place with typical Argentine Empanadas. Our objective is for people to try our different varieties and feel a connection with our empanadas.