I love stories like this: boy goes from being high school discus thrower to Argentinean land surveyor to clarinet player in the States…and then has an epiphany while riding the subway, watching two other passengers slop through burger and a slice of jiggly pizza while he neatly eats a homemade empanada. Fast forward through business school, a well-crafted business plan and an entrepreneurship award, and now we can all enjoy Rico M. Panada’s delicious empanadas. Bliss, I tell you. Keep these portable half moon shaped turnovers (which are baked, not fried) in your freezer for a super-easy, portable meal or hearty snack.
Again, as long as you know what’s in them, there’s no guilt in letting someone else do the cooking—particularly if it’s something that would far more laborious for me to whip up, and this guy’s already got it mastered.
The crust of the empanadas is made of: organic whole wheat flour, organic wheat flour, water, canola oil and kosher salt. The fillings are varied. Choose from: Beef, Chicken Pot Pie, Black Bean & Beet, Sweet Corn and Cheese, Spinach & Tofu, or Red Beans & Rice. So far we’ve tried the Black Bean & Beet ones, and the Sweet Corn and Cheese ones. Both were totally different and absolutely delicious, and were gobbled up (one-handed, while shoveling mud) by my little one!!
I found them yesterday when we were running errands out yonder at Whole Foods in White Plains, where a big end aisle freezer display that caught my eye. But good news CT readers: Rico M. Panada's Empanadas can be purchased at Whole Foods Westport, Greenwich, Milford (and soon-to-open Darien). Since I often like to shop in town, I'm going to see if we can't get Alex to stock them at Walter Stewart's as well....
P.S. My camera is off on a father-son Y Guide campout this weekend so these two photos were poached off Rico M. Panada’s blog (which is worth reading for both entertainment, and to be transported to Rico’s tasty business journey).