Growing up in La Boca, Chef Franco learned the art of empanada making at his grandmother's side. Every hand-crimped fold, every slow-simmered filling, carries the flavor of his childhood.
He brought those time-honored techniques and cherished family recipes to our neighborhood, sharing the authentic taste of Argentina with every golden-baked empanada.
Each repulgue pattern tells a story, signifying the filling within. A tradition passed down through generations, ensuring every bite is a delightful surprise.
No Shortcuts, Just Flavor
Four-Hour Simmer
Scratch-Made Dough
House Chimichurri
Our beef centers are slow-simmered for four hours, exactly how Chef Franco learned back in Buenos Aires. Rich, tender, and deeply flavorful.
Every empanada starts with our signature scratch-made dough, prepared fresh daily. Flaky, golden, and the perfect vessel for our fillings.
No empanada is complete without our vibrant, fresh house chimichurri. A bright, herbaceous counterpoint to our savory fillings.
Experience the authentic flavors of La Boca, baked fresh daily at our counter.