The perfect mix of sweet and savory, this recipe features Keller Crafted Meats
’ grass-fed beef and cage-free, hard-boiled eggs seasoned with cinnamon, brown sugar, and broth-plumped raisins. With sautéed onions, green olives, and a pinch of salt.
This El Porteño Empanadas exclusive is our take on a Chilean recipe—Machas à La Parmesana—except, instead of clams, we use fresh shrimp from the Bay. Creamy, Italian-style Parmesan cheese and snappy green onions are the finishing touches to this unique recipe.
Local farm, Far West Fungi
, curates a fresh blend of mushrooms depending on what is in season. We sauté them with shallots, aged Parmesan, and crème fraîche for a flavorful empanada.
Named after beloved Argentinian soccer star, Diego Maradona, we based this empanada on his favorite dish, Caprese salad. This empanada mixes local tomatoes with aromatic basil and creamy mozzarella cheese for a delicious dish we think Diego—and you—would love.
One of our most popular spring orders. Nothing beats the local asparagus from Zuckerman’s Farm
sautéed in garlic and olive oil and brightened with lemon zest. With smoked Gouda cheese and roasted red peppers.
For more than 60 years, Californians have been sustained by local, humanely-raised poultry from Mary’s Free Range Chicken. We oven-roast the organic chicken breast and marinate it in raisins for a hint of sweetness. Topped with roasted onions and green olives.
Jamon y Queso
Our twist on a traditional ham and cheese sandwich, except we use salty prosciutto and sweet Fontina cheese.
Listed as one of the “Top 100 Things To Eat in San Francisco Before You Die
,” this recipe is the empanada version of Joseph’s favorite food—Argentinian pizza. With layer upon layer of aged white cheddar cheese and piled high with white onions and oregano.
We sauté local, organic Swiss chard with garlic and toasted pine nuts in a white wine glaze before melting creamy gruyère on top of this delicious empanada.
Kids love this Argentinian classic made with sweet corn and milk. Roasted red pepper and onion purée add an extra splash of flavor.
This empanada features lamb braised with Malbec, diced onions, tomato paste, and an aromatic blend of basil, parsley, and oregano.
One of our most popular empanadas. Local, organic spinach is complemented by Keller Meats’ smoky bacon, house-made maple syrup, and a light sprinkling of salty Parmesan cheese.