Empanadas are simply delicious and exquisite between meat and vegetables and now add a sweet touch of guava all these companions give it a special and marvelous crunchy flavor.
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
To be honest the dessert one isn't great, but I'm giving it 5 stars because the other two are so incredible and I would really like this to be one of the auto picks sometimes.
Mary · 01/31/23
It was really good. Just the right anount to fill you up. Having the three different flavors was great too!
Chelsea · 11/20/22
One of my all-time favorites! Love all the flavors and it's so filling.
Ingrid · 11/06/22
replace fruit one with anither savory one
Amanda · 10/29/22
Laura · 10/26/22
The guava was sooooo delicious!! The beef was really good too. I love the dough
Edrea · 10/20/22
allow personal choice of each fillings because the beef was amazing with the sauce i would get all beef next time wow
Kaitlyn · 10/08/22
These were awesome.
Jeffrey · 09/28/22
All Purpose Flour, Arugula, Bay Leaf, Canola Oil, Carrots, Celery, Corn, Cotton Seed Oil, Eggs, Extra Virgin Olive Oil, Garlic, Goat Cheese, Ground Beef, Guava Paste, Kosher Salt, Milk, Natamycin, Onions, Oregano, Palm Oil, Potato Starch, Potatoes, Red Bell Peppers, Soybean Oil, Spanish Onions, Spinach, Tomato, Unsalted Butter
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
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