Empanadas Market

#20 Chimichurri Pulled Pork Empanada. Slow cooked pork shoulder on freshly made chimichurri sauce with caramelized yellow onions & leeks and a mix of fine spices. Wrapped on a crispy, flaky and thin wheat-based pastry. Spicy level: mild

#30 Spinach and Ricotta Empanada. Wilted spinach, sautéed yellow onions and scallions blended with ricotta and parmesan cheeses with a hint of olive oil and seasoned with mix of fine spices. Wrapped on a crispy, flaky and thin wheat-based pastry. Spicy level: mild.

These churros are 6" or 18 cm long, crispy on the outside and tender on the inside, coated with a little bit of sugar. Serve warm and ready to eat.

The most traditional and authentic from Argentina. Made with 88% lean ground beef, fresh sautéed yellow onion and scallions, hard boiled egg, pitted green olives, corn oil, butter and a mix of fine spices. Savory, full of flavor. Spiciness level: mild.

Stamp #10. Seared skinless chicken breast and thigh, sautéed yellow and green onion, diced tomatoes, corn oil, butter, fresh sage, dill and other fine spices. Spicy level: mild

#26 Cheese, Onion and Mexican Chorizo Empanada. Inspired in the classic cheese and onions Argentinean empanada and blended with authentic Mexican pork chorizo, this empanada is Richmond born and very popular. Balances a mix of full and smooth flavors. Made with fresh mozzarella cheese, parmesan cheese, sautéed yellow onion, Mexican style pork chorizo, egg white, heavy cream, roasted garlic and a mix of fine spices. Wrapped on a crispy, flaky and thin wheat-based pastry. Spicy level: medium.

A bed of fresh arugula from local farms dressed with freshly squeezed lemon juice. Side dressing of extra virgin first cold press olive oil, fresh lemon juice, salt and pepper.

#35 Four Cheese and Egg Empanada. Simple, smooth and full of flavor. Often a favorite of kids and adults that enjoy simple recipes. It combines mozzarella, parmesan, asiago and roman cheeses in egg white, heavy cream, roasted garlic and a mix fine spices and seasoning. The wheat-based pastry is crispy, thin and flaky. It's shaped round and open-face for best baking results. Spicy level: mild.

Portion of 8 units of Chipá (Tapioca Flour Cheese Bread Bites). Chipá is an appetizer or anytime snack common in Argentina, Brazil and Paraguay. This is the Argentine version of Chipá or Cheese Bread Bites. Made at our kitchen. Size and shape: about 1.5" diameter spheres. Ingredients: tapioca flour, corn oil, whole milk, parmesan cheese and salt. Gluten free.

The most traditional and authentic empanada from Argentina in a medium spicy version. Made with 88% lean ground beef, fresh sautéed yellow onion and scallions, hard boiled egg, pitted green olives, corn oil, butter, cayenne pepper and a mix of fine spices. Wrapped on a crispy, flaky and thin wheat-based pastry. Spicy level: medium.

#20 Chimichurri Pulled Pork Empanada. Slow cooked pork shoulder on freshly made chimichurri sauce with caramelized yellow onions & leeks and a mix of fine spices. Wrapped on a crispy, flaky and thin wheat-based pastry. Spicy level: mild

The #5 Beef Fatay fuses the cooking brought to Argentina by immigrants from Lebanon over 100 years ago. Uses all fresh ingredients: ground beef, tomato, red bell peppers, yellow onion, parsley, mint, lemon and spices. Now shaped as a half-moon, same as all of our empanadas. Spiciness level: medium.

#26 Cheese, Onion and Mexican Chorizo Empanada. Inspired in the classic cheese and onions Argentinean empanada and blended with authentic Mexican pork chorizo, this empanada is Richmond born and very popular. Balances a mix of full and smooth flavors. Made with fresh mozzarella cheese, parmesan cheese, sautéed yellow onion, Mexican style pork chorizo, egg white, heavy cream, roasted garlic and a mix of fine spices. Wrapped on a crispy, flaky and thin wheat-based pastry. Spicy level: medium.

The most traditional and authentic empanada from Argentina in a medium spicy version. Made with 88% lean ground beef, fresh sautéed yellow onion and scallions, hard boiled egg, pitted green olives, corn oil, butter, cayenne pepper and a mix of fine spices. Wrapped on a crispy, flaky and thin wheat-based pastry. Spicy level: medium.

Stamp #10. Seared skinless chicken breast and thigh, sautéed yellow and green onion, diced tomatoes, corn oil, butter, fresh sage, dill and other fine spices. Spicy level: mild

#36 Cheese, Scallions and Onions Empanada. A classic from Buenos Aires, Argentina, an likely inspired by Italian immigrants in the early 20th century, this empanada blends fresh mozzarella cheese, parmesan cheese, sautéed scallions and yellow onion, roasted garlic and a mix of fine spices. This empanada is open-faced and round on a crispy, flaky and thin wheat-based pastry. Spicy level: mild.

The most traditional and authentic from Argentina. Made with 88% lean ground beef, fresh sautéed yellow onion and scallions, hard boiled egg, pitted green olives, corn oil, butter and a mix of fine spices. Savory, full of flavor. Spiciness level: mild.

#37 Caprese Empanada. For long a classic empanada in Argentina, sure inspired by Italian immigrants in the early 20th century. Mozzarella cheese, fresh tomato, fresh basil, roasted garlic, extra virgin first cold press olive oil and seasoning. Wrapped in a crispy, flaky and thin wheat-based pastry. Spicy level: mild.

#25 Cheese, bacon, ham and egg empanada. Ingredients: mozzarella cheese, parmesan cheese, ham, bacon, egg white, heavy cream, garlic, dill, salt, pepper, nutmeg, cayenne pepper.

#35 Four Cheese and Egg Empanada. Simple, smooth and full of flavor. Often a favorite of kids and adults that enjoy simple recipes. It combines mozzarella, parmesan, asiago and roman cheeses in egg white, heavy cream, roasted garlic and a mix fine spices and seasoning. The wheat-based pastry is crispy, thin and flaky. It's shaped round and open-face for best baking results. Spicy level: mild.

#30 Spinach and Ricotta Empanada. Wilted spinach, sautéed yellow onions and scallions blended with ricotta and parmesan cheeses with a hint of olive oil and seasoned with mix of fine spices. Wrapped on a crispy, flaky and thin wheat-based pastry. Spicy level: mild.

#40 Corn and Red Pepper Empanada. Yellow corn, sweet onions, green onion, red pepper, garlic, tomato, coconut oil, quinoa flour, salt, black pepper, thyme, cardamom. Wrapped on a crispy, flaky and thin wheat-based pastry. Full of flavor, not spicy. Vegan

#32 Portobello Mushrooms Empanada. Fresh portobello mushroom and leek sautéed in extra virgin first cold press olive oil on a reduction of cream and white wine and then blended with fresh mozzarella cheese, a pinch of parmesan cheeses egg whites and seasoned to perfection with a mix of fine spices. Wrapped on a crispy, flaky and thin wheat-based pastry. Spicy level: mild

#41 Butternut Squash & Kale Empanadas. Ingredients: butternut squash, sweet onion, garlic, kale, lentils, salt, black pepper, nutmeg, cardamom, ginger, lime, balsamic vinegar.Wrapped on a crispy, flaky and thin wheat-based pastry. Full of flavor. Not spicy. Vegan.

#31 Zucchini & Parmesan Cheese Empanada. Fresh yellow and green zucchini, sweet onion, scallions, carrots and red bell peppers sautéed to perfection on olive oil and butter blended with a touch of shaved parmesan cheese, steel cut plain oats and seasoned with a mix of fine spices. Wrapped on a crispy, flaky and thin wheat-based pastry. Spicy level: mild

Chimichurri. Extra virgin first cold press olive oil, fresh parsley and garlic, red wine vinegar and a mix of spices. This mild authentic Argentinean sauce has a rich fresh flavor that goes well with almost any dish. Made fresh in small batches using only premium ingredients.

Fresh tomato, fresh garlic, fresh habanero peppers. Salt and pepper.

Read Roasted Pepper Sauce. Fire roasted red bell peppers, sour cream, cream, salt, black pepper and lots of love. This simple pink sauce has a delicate flavor that evolves as you enjoy it. Made fresh in small batches.

Portion of 8 units of Chipá (Tapioca Flour Cheese Bread Bites). Chipá is an appetizer or anytime snack common in Argentina, Brazil and Paraguay. This is the Argentine version of Chipá or Cheese Bread Bites. Made at our kitchen. Size and shape: about 1.5" diameter spheres. Ingredients: tapioca flour, corn oil, whole milk, parmesan cheese and salt. Gluten free.

A bed of fresh arugula from local farms dressed with freshly squeezed lemon juice. Side dressing of extra virgin first cold press olive oil, fresh lemon juice, salt and pepper.

Oven roasted sweet corn, fresh spinach, fresh diced tomatoes. Side dressing of freshly squeezed lime, extra virgin first cold press olive oil, salt and pepper.

These churros are 6" or 18 cm long, crispy on the outside and tender on the inside, coated with a little bit of sugar. Serve warm and ready to eat.

#61 Apple Cinnamon Empanada. A classic around the world, wrapped in Argentine puffy empanada dough. Green apples, cane sugar, cinnamon, nutmeg and a hint of lemon. Lightly sprinkled with white powder sugar. Sweet but not too sweet, a hint of tart, a perfect balance. Serve naked or pair with premium vanilla ice-cream.

#60 Guava, cheese and walnuts empanada. Inspired in the Caribbean guava pasteles. Our version uses guava, queso blanco, sharp cheddar cheese and chopped walnuts. Lightly sprinkled with white powder sugar. Wrapped on a crispy, flaky and thin wheat-based pastry. Sweet but not too sweet, a perfect balance.

These churros are 6" or 18 cm long. Crispy on the outside and tender on the inside, coated with a little bit of sugar. Fully cooked and and warm.

16 oz bottle. Very cold.

16 oz bottle. Very cold.

Deer Park, 16.9 Fl. Oz. (500Ml) bottle.