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.
Humita: Made with sweet corn, roasted red bell peppers, fresh basil and butter.
Champignon: Earthy organic mushrooms by Far West Fungi, sautéed with shallots, cream and parmesan cheese
Fugazzetta: A combination of aged cheddar, creamy mozzarella, shaved onions and oregano.