Empanada entrepreneurs open a plant in Lindon – Utah
Tagged: Argentina, recipe, UtahPosted on: May 31st, 2007“In a small, bright yellow Lindon warehouse with bags of onions and a fridge full of green and red peppers, three entrepreneurs are plotting an overthrow of traditional fast food burgers and pizza.
Their secret weapon? The empanada ”” a half-circle dough pocket filled with meats, cheeses and vegetables straight from the heart of Latino culture.
“We will introduce the word ‘empanada’ into the English language,” said Diego Fernandez, who hails from Buenos Aires, Argentina, and is the recipe mastermind behind the product. “By next year, everyone will know what (an) empanada is.”"
Curation from Tomás
Filed Under: 1. Hispanic News, Business, Food, Tomás' Picks
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