Joseph Ahearne started out selling his buttery, flaky Argentine-style empanadas at street festivals, preparing them using his mother's recipe and only high-quality, local ingredients. Today Ahearne continues the tradition at El Porteño, his thriving restaurant in San Francisco's Ferry Building, a mecca for foodies. Delivered right to your door, our collection showcases three different vegetarian fillings inside rich pastry dough, accompanied by a side of chimichurri sauce for a touch of heat. The savory turnovers are perfect for parties, brunch or even a light meal—just heat and serve.
Carne Empanadas: Prather Ranch organic, dry-aged, grass-fed beef with raisins and a hint of cinnamon.
Pollo Empanadas: Tender, Fulton Valley roasted chicken in a white wine reduction with pimento-stuffed green olives and raisins.
Jamón y Queso Empanadas: Prosciutto with nutty fontina cheese.