A fold with two hundred years of history
The empanada came to Argentina with Galician immigrants and never left. Every province claims its own: Salta fills hers with potato and hard-boiled egg — our Salteña — while Mendoza swears by olives and sliced meat, the Mendocina you'll find below. What unites them is the repulgue, the braided crimp along the edge. In an Argentine kitchen, each filling gets its own fold, so you know what you're holding before you bite.
We go one step further: every empanada that leaves our oven is stamped with its flavor's name, baked into the crust. It started as our founder's quirk. It stayed because nobody ever bites blind at Renzo's.
Dough made in house, fillings cooked like family dinner — real braised meats, real béchamel, real caramelized onion — folded every morning in Carrollwood and baked only when you order.
