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This empanada combines the bold flavors of tender spinach and creamy asiago cheese, all smothered in a velvety bechamel sauce mixed with extra olive oil flavored with fresh garlic and enhanced by a little pinch of organic nutmeg to marriage the element of the empanada.

Baked beef empanada filled with meat picadillo, onions, peppers a traditional Argentinean combination of spices with Cumin as main ingredient with notes of garlic, smoke paprika, crushed Red Pepper, oregano, and a touch of spicy Habanero pepper. etc.

flaky Ham and Cheese Empanadas feature a deliciously creamy and cheesy filling studded with smoky bites of ham.

Our traditional Argentinian Beef Empanadas Tucumana Style feature a crispy dough encasing a juicy, tender, flavorful filling with knife chopped beef as it main ingredient. The additions of hard-boiled eggs and scallions take this beef filling up a notch.

Each empanada is carefully handcrafted with a saffron-infused filling that bursts with authentic Spanish-inspired flavors. The combination of tender salmon and the rich aroma of saffron creates a mouthwatering experience that will transport you to the streets of Spain. Whether you're hosting a dinner party or simply craving a delicious snack, our Spanish Style Salmon Saffron Empanadas are the perfect choice. Order a dozen (12) now and treat yourself to a taste of Spain!

Another Pan Caliente Clasico, the Chicken Fajita Empanada is a Argentinean/Mexican fusion empanada combining the Argentinean empanada with all the flavor of the Mexican Chicken Fajita.

Baked empanada are savory pastries made of vegan dough and filled with meat picadillo, onions, peppers and a traditional Argentinean combination of spices with Cumin as main ingredient with notes of garlic, smoke paprika, crushed Red Pepper, oregano, etc.

Breakfast Empanada with Scramble eggs, provolone and mozzarella cheese and bacon, seasoned with garlic and sea salt.

Tender, juicy shredded chicken, onions, peppers, tomato, chili, peas and garlic make a savory filling for our tasty chicken empanada, based on the traditional "chicken a la disk". This hearty Argentine dish originated in the Argentinean "Pampas" a fertile Argentinean ow grasslands that cover more the 1.2 million mileages at the heart of the Country. The "Pollo al Disco" consist of chicken and various vegetables cooked as a stew in an uncovered deep pan over an open fire. "Disco" refers to the pan used for the "Gauchos" of the Pampas (Argentinean cowboys) to cook the dish: a farmer plow disk.

Our Burned End BBQ Empanada is filled with sweet burned end BBQ, a combination of Mozzarella and Provolone melted cheese, and a touch of onions pepper and our bbq sauce. A great Kansas City combination of flavors.

Inspired by the Italian pizza of the same name, the Fugazzeta empanada has caramelized onions, Provolone cheese, mozzarella cheese and oregano.

These vegan Ratatouille Empanadas are inspired by a French classic!  Zucchini, squash, mushrooms, red peppers and onion are seasoned with a touch of saffron and other spices, stuffed in a Vegan hojaldre dough.

Indulge in the decadence of our Chocolate Alfajor. Made with the finest quality Belgium chocolate and a mouthwatering filling of Argentinean Dulce de Leche, this authentic recipe delivers a heavenly taste experience. Whether you're treating yourself or looking for the perfect gift, our Chocolate Alfajor is sure to satisfy your sweet cravings. Order now and experience pure chocolate bliss!

This limited edition alfajor was created Silvia Miguel in Lee's Summit with lavenders from a Kansas flowers field with an Argentinean heart. We use real lavender from that beautiful field, achieving a subtle but recognizable flavor. Let' s enjoy a classic flower from the Kansas countryside in a new shape: an Argentinean Alfajor!

Our Alfajores are handcrafted just as they would be made in Argentina. The Coconut Alfajor is made by two coconut cookies filled with our traditional Dulce de Leche with a touch of Belgium Chocolate on the side.

Alfajor de Maicena is a traditional Argentine cookie that is made by combining sweetened cornstarch, dulce de leche, coconut and crushed biscuits. This delicious treat is a perfect addition to any occasion, special occasions like birthdays and holidays. Alfajores have their origins in the Middle East. The Spaniards acquired their alfajor habit from the Moors, and brought it to South America, where alfajores have become an institution.

This classic French pastry, whose name in both French and Spanish—mille-feuilles and milhojas, respectively—means thousand leaves (for its delicate multiple layers), is also known as the "Napoleon". The name is probably a reference not to the Corsican emperor, but to the multilayered confections of Naples. French and Spaniard Vasque immigrants brought the dish to the Rio de la Plata in the late XIX Century, where local chefs recreated with local ingredients (Dulce de Leche and coconut).

Arrollado Cake is a popular dessert in Latin America countries. It is a 10inch long cake made with a filled of Dulce de Leche and Coconut on a Roll cake made with Piononno cake. Piononno is an Italian cake named in late 1870's in honor of the Catholic Pope Pius IX also known as "Pio Nonno" (Grandpa Pius in italian). It serves a generous 10-12 portions.

A small party combine the most popular flavors in just one tray.