The kitchen makes both cuisines' versions: Colombian Empanadas with softer, thicker pastry and Argentinian iterations with thinner, crispier shells, each filled differently according to regional tradition. The operation fills a specific gap for the South American diaspora in Scarborough seeking authentic Empanada preparation rather than the thicker Tex-Mex iterations common elsewhere in the city. The Empanadas are hand-filled and fried fresh, delivering the textural contrast between shell and filling that defines the category. · No website yet.