La Guapa 2024: Authentic Latin American Empanadas

Benny Goldenberg, the Founder and CEO of La Guapa, is dedicated to creating authentic Latin American empanadas made with fresh ingredients and traditional recipes. At La Guapa, every empanada is handmade and baked at a very high temperature to preserve the juiciness of the filling and the quality of the dough, honoring the age-old tradition of crafting and eating food with your hands. Additionally, La Guapa offers delectable alfajores coated in dark chocolate, reflecting the rich culinary heritage of Latin America. DeliveryRank finds out more.

Benny, what inspired you to focus on traditional Latin American empanadas, and how do you ensure authenticity in your recipes?

When my partner and I decided to enter the QSR (Quick Service Restaurant) fast-casual business, we aimed to approach it differently. I already owned a casual dining restaurant in Brazil, and together, we had fine dining establishments. We wanted to expand but sought a unique approach.

Our initial thought was to offer something affordable yet made with quality ingredients, with a low barrier for hiring new employees, as we were facing a hiring challenge similar to what the world experiences today. We considered various options and eventually decided on a small café. One of our main pillars was to produce everything in a central kitchen to scale up quickly.

During the brainstorming and business plan development phase, my partner, who is of Argentine descent and a participant in MasterChef Brazil, suggested empanadas. At first, I was skeptical since Brazil, despite being part of Latin America, sometimes doesn't fully embrace its Latin American identity. We already had restaurants here selling empanadas, but she convinced me that we could differentiate ourselves by catering to various consumer occasions.

We decided to focus on empanadas because they are a staple across Latin America, even in Brazil, where they are known by different names. Empanadas vary significantly throughout the region, with different fillings and dough types. For example, in Colombia, the dough is drier, more like a pie, while in Argentina, it resembles what we have here.

We chose an Argentinian-style dough, which is easy to work with, and filled it with traditional Latin American ingredients. Our offerings include classic fillings like Salteña (meat, eggs, olives, raisins), meat with corn (typical in Venezuela), and Peruvian Copa. We also incorporate Brazilian ingredients, such as specific cheeses from Minas Gerais. When we launched in Canada, we introduced empanadas with bolognese sauce and even partnered with a well-established Armenian restaurant in São Paulo to exchange fillings, combining their meat with our cheese.

Our approach is to blend traditional Latin American flavors with innovative fillings, creating a diverse and exciting menu. This allows us to explore and introduce various authentic ingredients, making our offerings unique and appealing.

Can you describe the process and importance of baking empanadas in a wood-fired oven, and how it impacts the taste and texture compared to conventional methods?

In our business, we chose not to use a wood-fired oven, even though it's a classic method for baking traditional Argentinian empanadas. Managing 35-37 stores with wood-fired ovens would be extremely challenging. Instead, we mimic the high temperatures of a wood-fired oven with our special ovens.

The main difference is the slight burnt tips we achieve, which are a signature characteristic of our empanadas. We use three types of dough: one with pig fat (lard), one with butter, and one with olive oil. All of them contain fats, and when exposed to high temperatures, these fats undergo the Maillard reaction. This reaction, commonly known in cooking meats, results in the caramelization of fats, creating those distinctive little burnt spots.

These burnt spots are crucial for us. We have a saying here, inspired by Portugal, that emphasizes the appeal of these little burns. This process not only enhances the flavor but also ensures the dough is perfectly cooked while keeping the filling juicy and succulent.

What are some unique challenges and rewards of hand-making empanadas and other dishes as opposed to using more automated methods?

Over the years, we've scaled our production from making just a few thousand empanadas per month to now reaching 600,000. Throughout this growth, we've consistently aimed to industrialize parts of the process without losing the artisanal, handmade finishing touches that make our empanadas special.

There's something inherently special about food that has been touched by human hands. I believe it's important for humans to touch the food, both in its creation and consumption, as it adds a unique quality to each piece. This personal touch creates subtle differences among the empanadas, making each one slightly unique.

We use a technique called the "hippo guy," which involves different types of folds and closures for our empanadas. Some have little twists on the sides, others have pinches on the top border, and some are closed in a unique way. This not only differentiates the empanadas but also adds to their artisanal appeal.

Interestingly, this hands-on approach can sometimes be quicker than using a machine, ensuring we maintain the quality and authenticity of our product.

How do you select and source your ingredients to maintain the freshness and quality of your empanadas and other menu items?

One of the big challenges we face in Brazil is the limited availability of accessible small-scale producers and quality ingredients. To address this, we are always actively seeking new suppliers and exploring what they can offer us.

A great example is our plant-based empanada. When we decided to create it, we didn't want to use soy or other common substitutes. Instead, we discovered a new producer making tempeh, a chickpea-based fermented product. We used this tempeh to create a plant-based empanada similar to a traditional Sultania, but without using soy protein or anything artificial.

Our procurement process is always ongoing, driven by the shortages and supply issues we face here in Brazil. We're constantly testing new products and working with new suppliers. For instance, we have a specific need for organic free-range chicken. There's only one producer in Brazil that can meet our requirements, and we've partnered with them for the last ten years. This ensures we maintain the quality we need, despite the challenges.

Brazil is a country of mass production, not small-scale, bespoke suppliers. This polarization means we often have to work with very large producers or face significant difficulties finding what we need. However, through continuous effort and partnership, we've managed to navigate these challenges and maintain our standards.

What role do cultural traditions and family recipes play in your menu, and how do you innovate while preserving these elements?

Family traditions are deeply embedded in our company culture. We prioritize our employees' well-being and care, which is reflected in the cozy, minimalist design of our stores. The decor features a warm, brownish palette reminiscent of a small villa with a touch of clay, complemented by modern, straight-lined furniture. This blend creates an inviting family atmosphere paired with a sleek, contemporary experience.

In Brazil, the concept of fast-casual dining is not widespread, so our approach can sometimes be unfamiliar to customers. It falls somewhere between the traditional quick-service restaurant (QSR) and casual dining, which occasionally requires us to explain and acclimate our clients to this new type of service. Our goal is to create an authentic and comfortable environment while introducing a novel dining experience that balances tradition and modernity.

If you would like to find out more about La Guapa, please visit https://www.laguapa.com.br/