Hand-Pressed Masa Antojitos

Empanadas in Los Angeles

Look for half-moon pastry turnovers bubbling in hot oil until golden-brown, filled with spiced meats and served with fiery salsa at Imperial Night Market in Downtown LA on Friday, Saturday and Sunday evenings, when a vendor is serving it. Free entry.

2300 E 15th St, Downtown LA · Free entry
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CATEGORY
Hand-Pressed Masa Antojitos
PREPARATION
Masa or dough folded over savory fillings, crimped, and deep-fried until crisp.
MARKET
Imperial Night Market, Downtown LA
HERITAGE

The origins of Empanadas

Empanadas arrived in the Americas from the Iberian Peninsula, taking their name from the Spanish verb empanar, meaning to wrap in bread.

Crisp, blistered half-moon pastry shellSteaming, savory meat or cheese interiorHand-crimped braided or pressed edges

If you like Empanadas

STREET SNACKS & BOTANAS CALLEJERAS Plátanos Fritos View specialty → HAND-PRESSED MASA ANTOJITOS Quesadillas de Comal View specialty → HAND-PRESSED MASA ANTOJITOS Gorditas de Asada View specialty → HAND-PRESSED MASA ANTOJITOS Tlacoyos, Huaraches & Memelas View specialty →

Frequently asked questions

What dough is used for street-style empanadas?

Depending on regional style, vendors use either wheat flour dough or corn masa.

Sources