- Meat empanada: the Spicy Beef—slow cooked ribs, hot chili sauce, and chipotle peppers
- Veggie empanada: the Five Pepper Machego—poblano chili, bell peppers, jalapeños, Spanish manchego, mozzarella
- Spanish potato salad: roasted potatoes, bacon, and carrots, topped with lemon aioli
- Dessert: mousse de dulce de leche
- Drink: Argentine-style white sangria
Who’s in the Kitchen: Spanish Chef Miguel Godino began cooking when he was 17 and quickly developed a passion for all things food. His culinary exploits took him everywhere from petroleum tankers to fancy French bistros before he opened up a restaurant in Buenos Aires. He eventually made his way to foodie-haven San Francisco. But instead of opening up yet another fine-dining establishment in the saturated Bay Area, he turned to a Latin-cuisine classic: the meat turnover known as empanadas.
Signature Offering: Rather than dropping his empanadas in the deep-fryer, Chef Miguel bakes them in the oven. And instead of having them folded and pinched by running them over with bicycle tires, the kitchen staff crafts each one by hand. While diners can choose typical fillings, such as ground beef and onions, they can also take a chance on kale, bacon, and beets, or for vegetarians, walnuts with mozzarella, blue, and jack cheeses. A writer from Voxxi enthused, “I tried Godino’s delicacies and went nuts.”
Inside Tip: Any empanada can be made with a gluten-free crust by request.
Other Argentine Specialties
Choripán: the Argentine version of a hot dog, consisting of a grilled sausage served on a roll with chimichurri or another sauce.
Alfajor: a sandwich-style cookie—similar to a macaron—with a dulce de leche filling.
While You’re in the Neighborhood
Before: Find the perfect vintage jacket at No Shop (389 Valencia Street).
After: Peruse the curiosities on the racks and shelves at The Voyager Shop (365 Valencia Street).