Biting into a classic beef empanada, it all makes sense. Listening to Empanada Kitchen owner Matias Rigali, he speaks with nostalgia about learning to make empanadas with his mother and his grandmother in Argentina. He recreated the traditional style of beef empanada, just the way its made in Argentina, with painstaking perseverance. And even though my family isn’t from Argentina (I’ve never even been there), I can taste the comfort of sitting around abuela’s oven as she closes the dough around the filling that had been slow cooking for hours.
Rigali, along with co-owner Dan Housenga, originally introduced their empanadas in 2016 at local farmers markets. There, they fine tuned their empanada offerings to the San Diego market. The testing phase worked, because the downtown storefront has their recipes and selection on point. The classic Beef Empanada that Rigali worked so hard to perfect is the crowd favorite, with other fantastic styles that range from traditional to modern. Vegetarians will happily note several vegetarian options on the menu, including the Sweet Corn & Basil – a traditional Argentinian combination that adds in mozzarella and béchamel for a delicious creaminess to compliment the sweetness of the corn. Whether you are vegetarian or not, don’t miss the Mushroom & Goat Cheese, a decadent new take on the empanada. Make sure to check out the specials of the day — I got to sample the incredible Spicy Italian Sausage that burst with flavor.
Insiders tip – whichever empanadas you choose, make sure to ask for their homemade chimichurri sauce with it, made fresh everyday with chopped parsley, oregano, garlic, and chili flakes in a base of red wine vinegar and olive oil.
The downtown lunch crowd will enjoy the convenience of the quick grab and go counter, while those looking to sit and enjoy their empanadas over a cup of coffee can grab one of the tables. Empanada Kitchen is open on weekdays from 8am to 8pm.
I’ve tried those empanadas and they are the best in town.