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Le Empanadas
Clásica de la Abuela (Clásica)
The classic Argentine meat empanada, made with the precious Argentine Angus Beef and seasoned as my grandmother has always done for eighty years now. A home recipe for an authentically “bonaerense” flavor.
4,30 €
Salteña (Carne Cortada a Cuchillo)
A typical recipe from the province of Salta, northern Argentina, in which the knife-cut Argentine Angus Beef meets the typical condiments of northwestern Argentina for an explosion of flavors.
4,30 €
Cordobesa
Typical empanada from the Province of Cordoba, it is characterized by its raw meat cooked in lemon for 24 hours, the diversity of spices and for having been brought to that area by Syrian-Lebanese immigrants. An absolute delicacy!
4,30 €
Angus Piccante
A mix of minced angus beef and knife-cut angus beef, seasoned with the usual Argentine spices of angus empanadas but with the particularity of being seasoned also with cayenne pepper.
4,30 €
Hot
Verdeo's Chicken Empanada
Chicken thigh, fresh cream and spring onion are the main ingredients of this Empanada which is among the most requested of all. Prepared with the recipe given to us by Daniel Tosoni of El Toso Empanadas in Buenos Aires just before opening our current place.
4,30 €
BBQ Chicken Empanada
Much in demand in Buenos Aires city for the past few years, this Empanada is now popular here too. Chicken breast cooked in Heinz Barbacue sauce, chopped and tender to make anyone go crazy.
4,30 €
Muncalè sausage and Piedmontese Toma
This is our tribute to the land that welcomed us. A one-of-a-kind Empanada in which the Muncalè Sausage (Moncalieri, beautiful city where the youngest of us was born) meets the Piedmontese Toma of Cascina Bricco di Carmagnola, our suppliers from day one. In short, a Km.0 Empanada to be tasted.
4,30 €
Zucchini and Robiola 3 Latte cheese
A light and fresh variety of Empanada that occurs only in the Zucchini season.
4,30 €
Vegetarian
Caprese
This Empanada combines the best of Italy. Strictly Mozzarella Fior di latte and 0 Km Basil. The datterini tomatoes from Pachino (Sicily). These three ingredients together with a pinch of pepper and extra virgin olive oil give life to an Empanada to be eaten preferably cold.
4,30 €
Vegetarian
White Onion and Robiola 3 Latti cheese
The caramelized white onion, the Robiola 3 Latti cheese from Cascina Bricco di Carmagnola, a pinch of pepper and salt and here we have an excellent Empanada to eat both hot or cold.
4,30 €
Vegetarian
Humita
What is defined as the oldest Empanada (when it comes to the filling), is made of corn, milk, cheese and a pinch of peppers, has historically been used by the populations of northwestern Argentina inside tamal leaves. The meeting (or clash) between cultures has given birth to this Empanada which is my mother's favorite.
4,30 €
Vegetarian
Potatoes and Chimichurri
This South American-inspired filling combines Potato and Chimichurri Sauce, a typical local sauce made up of a mix of spices including aji molido, oregano, parsley and garlic. Available in both vegan and vegetarian dough.
4,30 €
Vegetarian
Vegan
Potatoes, Onion and Sage
Three elements seasoned with salt and extra virgin olive oil, an Empanada loved by all and available with both our vegan and vegetarian dough. The choice is yours, you will not regret it!
4,30 €
Vegetarian
Vegan
Zucchine and Mint
The seasonal zucchine from our farmers meet the freshness of the mint. Enjoy this Empanada brought to you by the Mamma Cuoca!
4,30 €
Vegetarian
Vegan
Express
This take away EXCLUISIVE are the greatest options when you want to have our empanadas alongside other dishes or when you want to eat one empanada after the other non stop!
In this 12cm diameter format, you can get our two most representative Empanadas: Clasica de la Abuela and Potato and Chimichurri!
3 €
**Put some salsa CHIMICHURRI or salsa CRIOLLA on your Empanadas!
A portion of 50ml just 1.50€!
Dairy Free
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