For those who may not be familiar, the empanada is, in many ways, the Spanish version of the calzone – a stuffed sandwich filled with either savory or sweet ingredients that’s usually baked or deep-fried. It was born as street food, but has grown into a very mature epicurean treat.
Empanada Intifada’s mission is to redefine the empanada by infusing intercontinental flavors into the popular format. The classic filling includes ground beef or chorizo, peppers, and onions, simply cooked, and finished with paprika.
What the guys at Empanada Intifada have done however, is up the ante, flavor-wise, in a big way. So where it is still possible to get an as-close-to-original empanada at the exotic eatery, why would you, when you can have one with Okonomi Pulled Pork Belly, Caramelized Cabbage, and Szechuan Pickled Radishes?
Or how about the killer medley of Duck Confit, Roasted Fingerling Potatoes, Ricotta Cheese, and Sage? Chef Mike Gadd has developed a menu that utilizes Ohio’s bounty of fruits, vegetables, and farm produce, and will change the lineup as availability of products come and go.
“Empanada Intifada is a chef-driven gourmet empanada concept that serves empanadas varying from traditional Latin flavors to globally influenced cuisine,” shares co-owner Tomos Mughan. “We serve varieties that utilize fresh, local ingredients that are in season, and even though it will be a quick service restaurant, the menu will change to reflect seasonality.”
Empanadas will range from $2-$5 in price per, and will also be available in dessert varieties, like ones with Baked Apples, Cinnamon, and Brown Sugar, served with an optional side of Old Grand-dad Bourbon Caramel Sauce.
Also on the menu are chips with seasonal, house-made pico de gallo (like the outrageous Sriracha Watermelon), and Latin American beverages. The new store, whose address is still yet to be revealed pending final lease approvals, won’t serve alcohol, instead focusing on the Downtown lunch crowd and their ever-growing demand for something new.
“We are just three guys that have grown up in the restaurant industry and love empanadas,” adds Mughan. “We fell in love with them in LA, and felt we had to expose Columbus to such a great concept.”
Empanada Intifada’s hours will be 9am-7pm weekdays when they open officially this November. For more on their menu and progress, follow them at www.facebook.com/empanadaintifadaa.
Photos by Walker Evans.
