Mi Empanada — Restaurant in Pittsburgh

UPDATE per owner’s response:

Your shocking recriminating response causes me to reduce my rating to one star.

Read my review again. It’s flavors that need to be incorporated NOT the sauce itself.

From at least two visits, they’re okay but I repeat, I find the empanadas missing a distinctive taste. I am not convinced what makes it Argentinian. Although good, they are non-discrete flavors. To be frank, they taste more like Cornish pasty than South American empanadas I’ve ever tasted.

I am very very very informed (culturally and gustatorily) about empanadas, be it the Castellano original or the different South American varieties (Chileno, Venezolano, Colombiano, Ecuatoriano, Argentino), from the dessert to the snack to the meal versions.

CONTRARY to your uncalled assertion, I do have very sophisticated palate.

I have dined in highly sophisticated places/homes/estates/establishments in many countries you may only imagine.

Further, there is nothing in my review about delight/advocacy of sugary food. I don’t do sugar as a matter of fact!

Additionally, IF you don’t know what spices are and what they bring to food, THEN you need to ask yourself if you should be in the food industry.

AGAIN, your empanadas are okay but I don’t taste anything distinctively regional about them. That’s what MY palate says!

Let’s just say your it’s your version of empanada.

“Sophisticated” (whatever your definition is) or not, CONSIDER: Successful restauranteurs take criticisms well instead of resorting to recriminating statements as you have posted here.

—— ORIGINAL REVIEW

Okay empanadas, and have potential to be excellent IF AND ONLY IF there’s better attention to flavor.

Empanada, whether from its origins in Galicia to different countries en Suda America, has distinctive flavors and takes. Herbs and spices (and other additions like eggs onions chives) make the difference.

Here, the meat empanadas (chicken, lamb and beef) are good snacks. The dough is crisp and flaky, when bought at the store opening and eaten when still freshly cooked.

The FLAVORS are however very UNREMARKABLE; they needs more seasoning. Not sure why they call their beef variety Argentinian given the regional differences. The hint of cumin suggests Famaila, but it lacks the common Argentinian ingredient, garlic.

Their sauces, sold separately (WHY?), are very good especially the chimichurri and chili. BUT these flavors MUST be incorporated in the meat filling.

Empanadas, whether the original Empanada Gallega or the new world version, the most flavorful Empanada Chileno, are street food and have to have all its flavor without extraneous tubs of sauces.

There’s much room for...

I was looking for a high carb Latin American/Argentinian dinner before a race, so Mi Empanada intrigued me. I tried the beef empanada, chicken empanada, peaches and cream empanada, polenta, Spanish rice, and a meringue alfajor. Everything was very tasty.

I have to say the flavor of the food is improved by 2 or 3 fold if you microwave it after getting pickup. The beef empanada also has some pancetta and olives. It was juicy and flavorful. It goes very well with side dipping sauce, which is oily, garlicky, and full of herbs. The chicken empanada was also pretty good. The meat is tender and seasoned well. It's not too fatty nor too tough.

The peaches and cream empanadas are so heavenly when heated. Peaches are fresh and vibrant. The cream is sweet and delicate, just incredible. Easily my favorite part of the meal. All the empanadas have a flaky shell that is a bit thick. It's quite different from the Venezuelan empanadas I have tried, but still great. The empanadas from Mi Empanada are more expensive for the portion but they are very tasty.

Their sides are also great and the portions are quite good for the price. I'd recommend the polenta over the Spanish rice, since the latter is a bit blander. The polenta is buttery and rich, so you can't taste the grains. Their tomato sauce is excellent and flavorful. The rice is definitely better than any store bought option. Some tomatoes, peppers, and seasoning, but still pretty standard. I really enjoyed their imported alfajor. It's quite large for $3, and the dulce de leche inside is on point! So good.

All in all, I would definitely recommend trying this place out. They have some unique imports, delicious empanadas, and pretty good sides. Portions might be a bit small for the empanadas, but the flavors make them...

Visited 2wice.. 1st time over 3 years ago I guess when they opened. I wasn't impressed with the flavors. But our family loves empanadas, I even sell some myself but they take time to make. Visited again October 2022. I wasn't sure I was in the same location I even asked if they had relocated b/c the shop seems very cluttered even though they didn't have tables/chairs for indoor dining.

The flavors I purchased were -spinach 👍 tasty an onion empanada- not sure what they were mixed with but they were runny and sogy -Ham and cheese 👍 the only one I remember we liked last time -Lamb -not impressed I don't think it should be ground up & has cinnamon? Flavors just weird for me chicken- 👍 very tasty one of the best chicken fillings I've ever had beef- it's ground up and tasteless. Gross cardboard and the dipping sauce couldn't help it. My favorite beef filled is the empanadas from sectetos de mi abula. His are fantastic. peach- tried peach next day & they were very good and still crispy

Love that they stamp each empanada with the flavor so no mixing them up

Tried 4-5 dipping sauces and all of them were great, favorite was chimichury & Chilli

I picked up some discount items - they were each marked 3$ in big bold marker and I was charged 4$. I was asked for a tip after that that started at 13$ minimum for...