6 dishes
There’s nothing like a fresh batch of house-made chimichurri, a cold Argentinian sauce that is a must-have side for our empanadas. Our flavorful recipe contains parsley, minced garlic, a sprinkle of oregano, red chili pepper flakes, olive oil, salt, pepper, and a hint of tangy vinegar
Mixed greens, cherry tomatoes, and shaved red onion. Dressed with champagne vinaigrette
Black beans, black-eyed peas, celery, red onion, and cilantro. Dressed with red wine vinaigrette
Traditional tomato and pepper sauce
A classic, colorful sauce with a touch of heat
8 dishes
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
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Crisp apples with raisins soaked in Pisco and brown sugar makes for one of the most delectable and unique empanadas in San Francisco. With cinnamon, lemon, and ginger
Ask what else goes into it besides what the menu lists.
A Ferry Building specialty, our sweet Cereza empanada tantalizes the palate with tart black cherries simmered in Malbec
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
This fall, treat yourself to this fan favorite. With creamy pumpkin, brown sugar, molasses, cinnamon, anise, and clove spices
Ask what else goes into it besides what the menu lists.
Mixed greens, hearts of palm, beet, beetroot, and hard-boiled eggs. Dressed with champagne vinaigrette
Ask for it without the eggs.
Stewed organic corn with fresh basil and onions—a traditional Argentinian favorite!
Ask what comes with it, and what each part is made with.
Sautéed rainbow chard with pine nuts and wine-steeped raisins
Ask what comes with it, and what each part is made with.
Yellow rice with sautéed peppers and onions
Ask whether the rice is cooked in chicken broth.
20 dishes
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
~Seasonal~ 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
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
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
An assortment of 12 Alfajores, your choice of flavors
Mashed bananas covered in sweet dulce de leche, folded into our signature crust, reminds us of the breakfasts our moms used to make back home in Argentina
The perfect answer to an after-dinner sweet tooth, these traditional Argentinian shortbread cookies have a dulce de leche center on the inside and a light coating of powdered sugar on top. Delicate and crumbly, you’ll want to devour every flavor of these gourmet treats
Stewed black beans with Argentinian chorizo or bacon
3 dishes
2 dishes
Ask for oat, almond or soy milk instead of dairy.
Ask for it with oat, soy or almond milk.
3 dishes