Hailing from Venezuela, Daniel Briceno has been building his plant-based empanadas business, Fons, since 2019 and he now operates several locations in the greater Chicago area. Taking inspiration from his home country and his past experience working in Jajaja - a plant-based Mexican restaurant in NYC - Daniel has crafted specialized recipes featuring both traditional and original flavors. Prior to cooking Daniel worked as a mechanical engineer, a career that proved valuable when formulating his recipes and methods for hand-making his empanadas. Daniel has teamed up with his wife to operate and grow their business and share their empanadas with you!
Meals by Daniel Briceno are prepared fresh in small batches in local kitchens across the country.
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It's the same high quality food you've come to expect from Daniel Briceno's restaurants! Food is prepared in a CookUnity kitchen just like it would be prepared in a restaurant kitchen. Chefs and their teams prepare meals in small batches and deliver them fresh.
It varies day to day based on local sourcing but on average around 10 dishes. Sometimes there will be more for special events.