The Empanada Intifada menu changes daily depending on supply, seasonal availability of produce, and the desires of you, the Empanada Eating public. We publish current menus on social media outlets. Below are some highlights.
Mestizo Meat Pie (Beef)
Our fusion of the traditional empanada with the traditional meat pie: Argentine Mendoza empanada (Angus beef, onions, eggs, potatoes, and olives) meets the celery, green peppers and green onions of Louisiana's Natchitoches Meat Pie.
Hobo's Pollo Adobo (Chicken)
Filipino-style pulled chicken marinated in soy sauce and rice vinegar, with tomatoes, green onion, Jazzmen rice and potatoes.
The SaSquash (Squash and Cheese)
Roasted butternut squash and summer squash with caramelized onions and sharp cheddar cheese.
Hispanakopita (Spinach and Goat Cheese)
Spinach with Chevre, tomatillo salsa, and honey-ancho roasted pepitas.
Sticky Grapefruit Pulled Pork (Pork Butt)
Pulled pork marinated in grapefruit juice and molasses with sweet potatoes and candied greens
Citrus Carnitas (Pork Shoulder)
Pork shoulder carnitas braised in a Satsuma (or Clementine) mint gastrique with mashed parsnips and red potatoes. (Seasonal Availability)
Bean-a Vista Social Club (Cuban Black Bean)
Cuban-style black beans cooked in citrus with fried plantain and coconut Jazzmen rice.
Wok yer socks off (Peanut Stir Fry)
Seasonal veggies in a spicy peanut sauce with brown Jazzmen rice.
Poblano-Cream Mac and Cheese
Roasted Poblano Bechamel sauce and farfalle baked with and Quesos Cotija and Oaxaca and lime juice.
Chorizo Red Beans and Arroz
The traditional Louisiana favorite slow cooked with spiced ham, andouille sausage and topped with the latin twist of chorizo and Spanish Rice.
Vegan Red Beans and Arroz
Our red beans and rice with veggie Spanish Rice (cooked in Veggie broth rather than Chicken Broth) and vegan chorizo.
Sesame Quinoa Salad
Toasted Quinoa with roasted seasonal vegetables and a sesame dressing.
Curtido Cabbage Salad
The ultimate Salvadoran palate cleanser, fresh chopped cabbage and carrots rubbed down with citrus, vinegars, whole cumin seeds and oregano.