Chef-Owner Lorena Cantarovici moved from Argentina with $300 in her pocket and a craving for her homeland’s empanadas on her mind. In 2011, she opened this spot and now cranks out up to 1,500 empanadas per day. These dough-wrapped beauties come stuffed with a flavorful filling of seasoned ground beef, onions and red pepper. “It’s light … simple; that’s what an empanada’s supposed to be,” Guy declared.
Special Dishes: Empanada
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