Too bad they're moving out of Phoenix!
I was disappointed that the meal didn't include rice and beans as mentioned in groupon. Although they decided to close the doors, when ordering, owner should have told us that it wasn't going to include these. Instead they put in 4 empanadas that they chose. I would have chosen something else.
They are fair and honest and did live up to it's agreement with Groupon!
Empandas were not fresh and I was not able to order the flavors that were previously advertised at the time I bought the Groupon. Where's the beef???? Empandas weren't filled enough to taste the filling. I would not recommend to anyone!
skimpy filling in the empanadas
Only open 7am to 2pm, so you have to plan accordingly
Best to pre-order to ensure you get what you want, otherwise, your choices are whatever has been prepared for the day and still available
Have not made a decision on the quality of the food
Call ahead to see if empanadas are sold out. We had very little selection to choose from. This seems more like a "hobby"for them, then a restaurant. I would not go back.
All the empanadas need labels on them. Eventually, will need more staff to make take-out more efficient. I think we were supposed to get 2 salsas/black beans/rice with the Groupon--we got only 1 container of each. Food was good, but not amazing. Overall experience--average. Nice people working there... just not ready for a dine-in restaurant. Keep working to make things smooth and efficient.
Do not dine there. Not enough space to feel comfortable. Inadequate staff to make things feel comfortable.
Excellent service and delicious food. Homemade!
From Our Editors
The Corn Flower’s executive chef, Cecy Solano, is an artist whose medium is the humble empanada. Working from a palette of sweet and savory sundries, she balances poblano peppers with sour cream and potatoes, draws out the flavors of ground beef with red-wine sauce, and tweaks the classic combo of peaches and cream by replacing the cream with vanilla syrup. Her other authentic Mexican specialties include savory and sweet tamales, as well as breakfast and lunch burritos accompanied by homemade salsa.
Rather than keep her recipes all to herself, Cecy and her husband share their knowledge of Latin American cooking and culinary history during tours of the eatery and in-home cooking classes. Occasionally, she turns her pastry-making prowess to baking show-stopping 2-D and 3-D gourmet cakes, or trundles her gourmet eats to catered events that she decks out with artfully prepared dishes and centerpieces whittled from fruits and veggies.
The Corn Flower