In an empanada, the dough is just as important as the filling.

They must be the perfect complement so that anyone who tries these empanadas will feel satisfied.

La Borracha
Inspired by the French recipe “Beef Bourguignon” – stewed beef, mushrooms, thyme, laurel, Monterrey jack cheese and a “little” red wine!
Chana Masala
Tomatoes, chickpeas, cilantro, Serrano peppers, ginger, masala, garlic, onions and spices.
Boca de Fuego
Spicy Texas style – smoked brisket with homemade spicy bbq sauce
Spinach & Goat Cheese
Swiss chard, spinach, goat and ricotta cheeses, pecans, onions and garlic.
Peruvian Style Chicken
Inspired by the classic Peruvian dish “Ají de Gallina” – spicy from the famous “Ají Amarillo” peppers with ground pecans and parmesan cheese.
Chilean traditional empanada! Meat dominates (diced beef) along with onion, cumin, salt, pepper, garlic, one black olive, couple raisins, slice of hard-boiled egg and Merkén-smoked chili peeper.
Come y Calla
Texas style – smoked brisket with homemade bbq sauce
Smoked Bacon, Egg & Cheese
Best way to start your morning! With a taste of oregano.
Al Pastor
From the trompos of Mexico City to your empanada! Marinated pork, pineapple, cilantro and onions
Tomato, epasote, oregano, poblano peppers, onion and garlic
Apple Cobbler
Granny smith apples with cinnamon and brown sugar
Dirty rice, crawfish, red peppers, celery, onions, garlic, fresh thyme and Cajun spices.
Cordon Blue
A delicious french classic made with chicken, ham, Swiss cheese and bechamel sauce
Sweet Potato
Dulce de leche, ginger & brown sugar