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The Empanada Maker is an Argentine restaurant in Mission Viejo. When you enter, apart from the deep-purple and rust-red paint that looks as though a kid with a Pee-Wee’s Playhouse obsession picked it, you'll notice a heat-lamp display case in which the empanadas are kept warm. Since all the empanadas look the same, when you order a few to be packed up in a pizza box, you wonder how you'll ever tell them apart. Owner Cameron Davis has the answer even before you ask. He’ll point out the small number embossed near the edge of the dough that corresponds to the menu. There are 12 kinds in all. The first six are reverentially flavored empanadas he calls “Originals,” selling for $1.99 each. The rest are "The Specialities," featuring everything from a Philly cheese steak to a spicy pulled pork, each sold for 50 cents more. There’s an Asian shrimp empanada with bits of crunchy water chestnuts that bleeds a syrupy teriyaki sauce as sticky as marmalade and a Philly cheese steak that’s right on the money with its own Cheez Wiz ooze. In the four-cheese empanada, mozzarella provides actual resistance to your bite, as though you were eating an insolent blini.