The Brief

Empanadas have firmly earned their place in Los Angeles’ vibrant food community as a beloved savory — and in some cases, sweet — quick bite.

From traditional Argentine recipes to Venezuelan and Colombian flavors, these handheld pastries have won over food lovers across the city.

Here are five standout empanada spots we highly recommend checking out, each offering their own unique take on the South American staple.

Nonna’s Empanadas

Tomato, beef and veggie empanadas from Nonna’s Empanadas.

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Courtesy Nonna's Empanadas

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With more than 30 flavors to choose from, Nonna’s Empanadas offers something for every palate — from savory fillings like beef, chicken, and spinach to sweet ones like Nutella and apple. What I love about them the most is that they’re perfectly stuffed and oven-baked, just like the empanadas I ate as a child in Buenos Aires.

“I grew up with empanadas being a staple,” said Eduardo Ekmekgian, owner of Nonna’s Empanadas and son of its founder. “People like my family have one day a week where they have empanadas.”

The late Mario Ekmekgian, a lifelong entrepreneur, teamed up in 2010 with his business partner and longtime friend from Argentina, Graciella Boltiansky, to open Nonna’s first location at West 3rd Street and Holt Avenue in West Hollywood. Before that, Ekmekgian had been selling empanadas at farmers’ markets across Los Angeles.

“There were definitely growing pains in the beginning,” Ekmekgian said. “We only had about nine empanada flavors, and we were experimenting with tablecloths, ceramic plates, premium desserts, even choripans, Argentinian pizza and milanesas. We were just trying things to see what worked. But our foundation was always the empanadas, and as we added more flavors, we kept fine-tuning the brand and the business model.”

Ekmekgian and his family are of Armenian ancestry and lived in Argentina before moving to the U.S. in 1987. The name for Nonna’s was inspired by Ekmegian’s grandmother, but also the idea that “everybody has a nonna” that cooks for them or in his case made him empanadas.

“We started with classics like beef, which has hard-boiled egg and olive, chicken, spinach, and corn,” he said. “From there, we experimented a lot — Korean-inspired empanadas, Philly cheesesteak, and Latin flavors like carnitas. Empanadas are very versatile, you can take flavors from anywhere and put them in a dough pocket. That’s the fun of it.”

Ekmekgian said their savory empanadas remain the most popular, but they’re still experimenting with sweet varieties and planning to introduce new flavors.

“Beef has always been number one,” he said. “We’re working on new sweet flavors, like strawberry cheesecake and pineapple cream. Sweet ones don’t usually outsell the savory, because people eat multiples of the savory flavors, then maybe add a few sweets.”

Looking ahead, Ekmekgian said he’s often asked about franchising, but he wants to take his time before making that decision.

“There’s a process to growing the brand,” he said. “I want to fine-tune the model so every location is consistent and the quality and experience stay the same. My hope is that everyone tries empanadas for the first time and thinks, ‘Wow, I want this every week with my family or friends.’”

Rincon Chileno

Rincón Chileno's spinach empanadas (left) and beef empanadas, also known as empanada de pino.

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The classic Chilean empanada de pino (or de carne) is thick, hearty and generously filled. Unlike many other South American empanadas, which tend to be smaller, the Chilean empanada is large and immediately stands out. Juicy and substantial, it can easily serve as a complete meal all on its own.

Ricardo Flores, owner of Rincon Chileno on Melrose since 1973, immigrated to Los Angeles from Santiago, Chile, in 1972 and opened the restaurant with the goal of introducing L.A. to the empanada as much as to tacos or pupusas.

“I think the empanada competes with the best taco or the best pupusa, so I would love for it to become just as popular, for everyone to know of this food that comes from all over South America,” he said.

The restaurant is known for their empanadas de pino, which are filled with beef, onion, salt and pepper, oregano, a touch of cumin and garlic. The dough is made from flour, milk, eggs, butter and a mix of seasonings.

Flores credits the empanadas’ juiciness to the fat in the meat and the generous amount of onions in the filling. Adding even more richness is the pebre, a traditional Chilean sauce poured over the filling. Flores shared that their version includes jalapeños, cilantro, green bell peppers, salt, garlic, olive oil and onions.

“An empanada de pino with pebre and red wine is the perfect combination for lunch,” Flores said. “A single empanada will satisfy you.”

Sabor Colombiano

Chicken empanadas from Sabor Colombiano in Westlake.

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Marina Peña

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What happens when you take traditional fried Colombian empanadas and add a touch of L.A.’s Mexican influence? If you ask Dario Garcia, owner of the Colombian restaurant Sabor Colombiano, the result might just be the ideal empanada.

“The perfect Colombian combination is a chicken empanada with chili, rice on the side, and an iced coffee,” Garcia said. “And thanks to the Mexican-American influence here, our chili is spicier than you might expect.”

Garcia explained that their famous empanadas de carne are made with cornmeal dough and a filling of shredded beef and potatoes. They’re fried for four to five minutes, resulting in a crunchy texture similar to the empanadas you’d find in Cali, in the Valle del Cauca region of western Colombia.

“In el Valle del Cauca, restaurants offer a range of chili sauces, varying in heat, and we do the same,” Garcia said. “An empanada isn’t an empanada without chili.”

Another popular addition is the salsa rosada, a pink sauce from Bogotá made with mayonnaise and ketchup.

Garcia adds that part of what makes Colombian empanadas special is the way local people eat them — a tradition he encourages others to try.

“A Colombian takes a bite from the bottom tip of the empanada, then adds chili as they go,” Garcia said. “In Colombia, we say true love isn’t shown with a kiss or marriage, but by giving your loved one the bottom tip of your empanada.”

Fuegos

Fuegos’s ham and cheese, vegan beef and mushroom and spinach empanadas.

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Courtesy Fuegos LA

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At Fuegos, empanadas take center stage. The menu features eight oven-baked varieties, including ham and cheese, chicken, hand-cut beef, cheese and onion, caprese, vegan beef, spinach and mushroom and humita corn. The beef empanada, with its rich filling of onions, red bell peppers, and spices, delivers a smoky warmth that recalls the flavors of Buenos Aires.

“What differentiates us from other Argentinian restaurants in L.A. is our attention to detail, the quality of our ingredients, and our service,” said Federico Laboreau, the co-owner of Fuegos. “The ingredients are simple, but we make sure they’re high quality.”

Whether you enjoy them fresh at the restaurant, take them to go, or bake one of their frozen 12-packs at home, their empanadas won’t disappoint.

After more than a decade as a production designer in Hollywood, Federico Laboreau and his partner Maximilian Pizzi took a bold turn in April 2024 and opened their own Argentinian restaurant in South L.A. The shift came after work dried up for them following the 2023 SAG-AFTRA and Writers Guild strikes.

“After the strikes, we took a trip to Japan for my birthday, expecting Hollywood to be back in full swing by the time we returned and that we’d be busy with work," Laboreau said. "When that didn’t happen, we asked ourselves, ‘What do we do to get our economy going again?’ So we started making empanadas. We started making them at home, and from there, all our Argentine friends started buying from us.”

Whether you enjoy them fresh at the restaurant, take them to go, or bake one of their frozen 12-packs at home, their empanadas won’t disappoint.

Pao’s Pastries & Cafe

The salteñas at Pao’s Pastries & Cafe, the Bolivian café in Van Nuys.

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Marina Peña

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LAist

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The first thing to know about the empanadas at Pao's Pastries & Cafe — one of the only Bolivian places that shows up in the L.A. area on Google Maps — is that while they may look like empanadas you’ve had in other countries, in Bolivia they aren’t actually called empanadas at all — they’re salteñas. Salteñas are a uniquely Bolivian baked pastry with a rich interior that almost resembles a portable stew when you bite into it.

The name “salteña” comes from the city of Salta in Argentina and is tied to Juana Manuela Gorriti, an Argentinian writer who was Bolivia’s first lady between 1848 and 1855. She helped popularize the dish in her adopted country, and over time the name shifted from meaning “the woman from Salta” to referring to the pastry itself.

Salteñas are known for their distinctive repulgue, the finely crimped seam that runs across the top of the pastry like a little crown, sealing in all the juicy goodness. They’re typically bigger than Argentinian empanadas, smaller than Chilean empanadas but just as generously stuffed — and with Pao’s you’ll definitely feel full after just one.

At Pao’s, which opened in 2015, the salteñas are filled with a savory blend of tender meat (often chicken or beef) and vegetables. They carry a juicy broth inside the filling, giving them a soupy texture in the center.

The salteñas take about three to four days to make, compared to maybe a couple of hours for Argentinian empanadas. The meat and vegetables are cooked and then refrigerated before adding them to the dough so the pastry holds its shape and structure. The filling typically includes meat, potato, peas, and carrots — all seasoned to balance savory richness with a hint of sweetness.

Beyond salteñas, Pao’s also serves other Bolivian favorites like silpancho, (a breaded and fried beef steak) hearty soups, cheese empanadas, and sweet treats like alfajores (sandwich cookies)— making it one of the few spots in Los Angeles where you can savor the range of Bolivian cuisine without hopping on a flight.

Jordan Corral had to do something.

It was late 2024, during a historically dry start to the winter. But the winter before that had been historically wet. This kind of “weather whiplash” is growing more common with a warming climate, research is finding. And it meant the hillsides of the Santa Monica Mountains were overgrown with invasive and highly flammable plants, such as black mustard, castor bean and fennel.

So Corral got to work. Alongside mentor Bill Neill, the president of the Santa Monica Mountains chapter of the California Native Plant Society, Corral pulled together a group of volunteers to pull out invasive plants.

Then came the Palisades Fire. Corral and his wife, Sara Marti, lost their apartment and had to start over. They’ve finally relocated to an apartment that survived the fire. Meanwhile, through their work for the nonprofit Resilient Palisades, Corral has launched a subgroup focused on invasive plant removal.

“The team is working on wildfire recovery while trying to mitigate the next wildfire simultaneously,” Marti said by phone on a day when Corral was out working with volunteers in Temescal Canyon Gateway Park.

Now, Marti said, their effort to heal the land has become a part of their own recovery journey.

“Being a part of the recovery has played an enormous part of personal healing,” she said. “It's meditative while you know that you're also making a huge difference, protecting the nearby neighborhoods.”

A half dozen or so volunteers, including Corral and Marti, have been regularly going to the park to remove invasive species, which choke out native plants and grow into dense, dry vegetation that can make fires more intense. They’ve also worked with local high schools and youth groups.

Now, they’re racing to get as many invasive species removed as possible, while at the same time planting as many native seeds as they can, ahead of a potentially very wet winter driven by El Niño. If the rain is as intense as forecasters are predicting, it could help invasive species flourish further.

Sara G. Marti, left, and Jordan Corral lost their apartment in the Palisades Fire and are leaders in the nonprofit group Resilient Palisades.

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Courtesy Sara G. Marti

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The effort has been boosted by a recent $24,000 grant from UCLA’s Philanthropy as Civic Engagement Course. The money will help hire expert field assistants and buy safety gear, among other things. Corral and Marti hope the effort can become sustained.

“It's not a one-and-done thing,” Marti said. “Invasive plants are going to continue coming back. … So we're really just trying to stay ahead of it as much as we can.”

In some ways, Marti said, the effort reflects their own journey to recover after losing their apartment in the fire.

“ We're probably never going to win, but we can't give up,” she said. “We have to keep trying.”

The city of Los Angeles will establish a fund to clean the 6th Street Bridge, where trash and other waste often pile up on pedestrian walkways. 

In a unanimous vote on Tuesday, the City Council approved the establishment of the fund, which will allow the city to accept and retain donations from private entities “to preserve this iconic landmark,” Councilmember Ysabel Jurado said. “Our commitment to this bridge has to ensure its longevity.”

Funds will go toward trash and bulky item pickup, graffiti abatement and other beautification services for the bridge. 

The dedicated fund follows the city’s hiring of Pasadena-based engineering firm Tetra Tech to restore the lighting of the bridge, which has been plagued by copper wire theft since its opening in 2022. 

The outages have frustrated residents and commuters who use the bridge to walk, run, bike and drive between downtown L.A. and the Eastside. 

This move also comes as residents in Boyle Heights and the Arts District grapple with how the 12-acre park beneath the bridge will be maintained once it opens in 2027. 

Community members have raised concerns about the possibility of homeless encampments forming at the park, as well as graffiti and whether copper wire theft from the bridge could affect the park’s safety.

Meanwhile, groups like the Arts District Little Tokyo Neighborhood Council, Arts District Los Angeles and the Boyle Heights 5K Run/Walk are filling gaps with an upcoming bridge cleanup in collaboration with Jurado’s office. 

The post City of LA will establish a fund to clean the 6th Street Bridge appeared first on LA Local.

This story first appeared on Long Beach Post.

After weeks of stifling heat, Long Beach is preparing for a different kind of weather: powerful southerly swells, followed by rain showers as early as Saturday, all courtesy of a hurricane expected to make landfall in California this weekend.

Waves arrived along the Peninsula on Wednesday — sending water onto the boardwalk and side streets — and returned Thursday, slapping against the already weakened bulkhead that serves as the last line of defense for a number of beach homes.

With a coastal advisory in effect through Friday, experts say 3-to-6-foot waves are being carried to shore by tides reaching 7 feet high and leaving behind dangerous rip currents.

City crews were busy the past several days stowing hundreds of sandbags beneath the boardwalk as a second barrier, with emergency pumps ready. The work is complicated by the short window between recurring high tides and a limited supply of sand.

“We’re just basically trying to create a buffer between that impact zone, the energy of the impact, and that wall,” said Marine Safety Chief Gonzalo Medina. “I do expect that we will see some activity and some water intrusion out onto the streets, certainly the boardwalk.”

Marine and fire crews are expected to stand by overnight to monitor water levels and assist residents.

The area has already been tested this year, taking damage from Hurricane Marie over Labor Day weekend, followed by Hurricane Polo in late September. The National Weather Service says this week’s flooding will probably exceed Polo’s but fall short of Marie’s.

Kristan Lund, a meteorologist with the NWS office in Oxnard, said swells are forecast to peak Thursday through Saturday during the morning and evening tides.

It’s another example of an abnormal season, Lund said, where tides are running 1 to 2 feet higher than usual, well “above the astronomical tide charts.”

Waves are being charged north by Hurricane Rachel, which is expected to weaken considerably before it makes landfall 100 miles south of San Diego early Sunday and reaches the California-New Mexico border by Monday.

In comparison to the 2023 tropical storm Hillary, which wrought widespread flooding that necessitated rescues in desert towns, Lund said this storm is farther south and entering at a more horizontal angle toward New Mexico.

But it’s still “hard to tell for right now” how the storm will progress, Lund said, saying higher-resolution models should be released Friday or Saturday that more accurately predict its path.

Forecasters say the system should still deliver heavy rain, gusty winds, dangerous surf and localized flooding, with hazardous zones stretching as far north as Orange County.

In Long Beach, rain could start as early as Saturday morning and linger through Tuesday night, with the best chance from Sunday morning through Monday evening.

Totals are expected to be modest, roughly a quarter to three-quarters of an inch, with a small chance of thunderstorms. South-to-west gusts of 20 to 35 mph are likely from Saturday through Monday, adding the risk of fallen trees and power lines.

“The wind would actually be a lot more problematic than the rain,” Medina said. “You have a lot of trees already that we’re seeing, just from this heat, that have fallen. This heat has weakened the structure of a lot of these trees. And now you bring wind into the equation. The trees bring down power lines, and it gets complicated after that.”

Why is this happening?

The storm arrives at the tail end of a weekslong heat wave that experts say is a consequence of climate change compounded by El Niño, which has kept nights unusually warm and humid.

“At night it’s not cooling off as much, and that ends up being pretty consequential,” said Daniel Swain, a climate scientist with UC Agriculture and Natural Resources. “Because obviously the night is when people would usually cool down.”

El Niño also helps explain the high number of hurricanes and storm systems like Rachel and its predecessors, Swain said. “El Niño also increases hurricane activity in the eastern Pacific Ocean,” Swain said, describing a season that ranks as either the most or second most active on record depending on the metric.

The result has been repeated surges of tropical moisture toward Southern California, leaving humidity high.

Ocean temperatures off the coast are now about 7 to 8 degrees above average, and the Pacific from central Baja California to Southern California is at record warmth in data going back to 1982. Warm water expands, and a Kelvin wave, an underwater ripple that becomes “coastally trapped” as it reaches the Americas, can add 6 to 12 inches to background sea levels, potentially for months.

Swain said harbor masters and fire departments in coastal Los Angeles County have been calling him. “They’re like, ‘I’ve never seen water this high,'” he said, adding one told him it was the highest in 30 years, on a day that wasn’t supposed to be a particularly high tide.

And he expects it to get worse. “That’s something that’s actually going to get worse as we go into November and December.”

More Kelvin waves are expected this season, and scientists worry about one coinciding with a king tide, a major storm or both. The Climate Prediction Center is forecasting a wetter-than-average winter for Southern California, and Swain sees little doubt.

“All signs continue to point toward a very wet winter in coastal Southern California,” he said. “I would be very surprised if we did not have that.”

For now, the city is focused on the week ahead. Sandbag distribution sites open Thursday at 10 a.m. at Fire Stations 7, 12, 13 and 14, and at the Claremont Beach parking lot, through Tuesday.

Empty sandbags are available at all LBFD neighborhood Fire Stations. While the Claremont Beach Parking Lot (5400 E. Ocean Blvd.) site is offering sand and sandbags through Tuesday. Sand and sandbags are also available at the locations listed below starting Thursday, Oct. 8, at 10 a.m.:

• Fire Station 7 – 2295 Elm St.
• Fire Station 12 – 1199 E. Artesia Blvd.
• Fire Station 13 – 2475 Adriatic Ave.
• Fire Station 14 – 5200 E. Eliot St.

Find more ways to be prepared at LBPost.com/elnino

The first bite at n/naka, the acclaimed Westside Japanese restaurant, asks you to slow down. The meal opens with an oyster dressed with asparagus, elderflower, dill and horseradish, served beside caviar on a puffed-rice crisp over a bed of juniper sprigs.

The oyster's briny, meaty texture meets earthy, herbal notes and a touch of sweetness from the produce. It's a bite with weight, enough to carry you somewhere else entirely: a forest at the edge of a rugged coastal range, waves crashing at your feet.

It’s the kind of moment that chefs Niki Nakayama and Carole Iida-Nakayama have been building for 15 years.

Understanding kaiseki

Kaiseki is a traditional multicourse Japanese meal built from a series of small, seasonal dishes. Its roots are often traced to both the quiet meals served before a tea ceremony and the more elaborate banquets paired with sake. Today, the style is defined less by a single origin than by its emphasis on seasonality, balance and presentation.

The zensai course arrives as a bamboo basket of small bites, including shrimp, chawanmushi and a beef taquito, a nod to Nakayama’s L.A. upbringing.

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The tiny, unassuming Michelin-starred restaurant — which seats only 26 people at a time — is located on a quiet corner in the Palms neighborhood. n/naka was one of the first restaurants in America to serve modern kaiseki; Nakayama, who was born and raised in Los Angeles, helped introduce kaiseki to the city when n/naka opened in 2011. She describes the restaurant’s style of cuisine as “a modern California Japanese kaiseki," and her skills have been repeatedly recognized; she's been nominated as an outstanding chef by the James Beard Foundation twice, most recently in 2026.

In a city where restaurants regularly close after a few years, still being in existence — and thriving — after 15 years deserves its own acknowledgment.

Celebrating with friends

Instead of throwing a party for their 15th anniversary, the two chefs, who are partners both in business and in life, invited like-minded chefs from New York to Lima to cook with them in a series of one-night-only dinners.

n/naka chefs Carole Iida-Nakayama (left) and Niki Nakayama (right), with Micha Tsumura of Maido, one of the guest chefs in the restaurant’s anniversary dinner series.

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Zen Sekizawa Photography

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Courtesy n/naka

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“I really wanted to not just collab for the sake of doing collabs,” she said. She wanted the chefs “that had the same angle and story as ours, where they’re coming from somewhere else, and they’re recreating the food from their personal perspective.”

Each dinner has its own theme, Nakayama said. A collaboration with Emma Bengtsson of the two-Michelin-star restaurant Aquavit in New York honored women in the industry. A partnership with Micha Tsumura of Maido in Lima, Peru — named the World's Best Restaurant in 2025 by World's 50 Best — explored diaspora. There’s one dinner left — on December 15, with Shinichi Aoki of Hashiri Bettei Kaiseki in the Bay Area. Aoki’s will bring together traditional kaiseki and n/naka’s modern version.

The menu

If you're lucky enough to get a reservation for their regular menu, however, you can still expect a spectacular meal. (I grabbed the chance to attend a rare media tasting). 12 vibrant courses for $395 per person, with a wine pairing of $195.

The meal weaves together a range of influences, beginning with the oyster. From there, it moves to the zensai, a bamboo basket of delicately crafted bites that looks like a bejeweled version of Thanos' Infinity Gauntlet. It holds a tiny beef taquito, California blue shrimp, chawanmushi topped with a single slice of mushroom, and corn tempura.

California seems top of mind in every morsel, starting with the taquito. Nakayama says tacos appeared on past menus throughout the years. "Those are experiences that I've had growing up," she said. "They deserve to be celebrated within this context."

A steamed course of a crab-and-shrimp dumpling, floating in tomato dashi, finished with lemongrass and basil oil.

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Another course crosses cultures: a steamed crab-and-shrimp dumpling in tomato dashi, finished with lemongrass and basil oil. Lemongrass is a staple of Southeast Asian cooking, and Nakayama said she has never seen it used in Japanese food. "I think we can put it all together and still make it work and ultimately still have it feel very Japanese," she said.

As the meal progresses, the dishes grow richer. One is spaghetti studded with fish roe and topped with abalone and shaved truffle. Another is A5 wagyu served alongside a hollowed-out squash packed with sweet corn, finished with a crisp, butterfly-shaped cracker. The beef's melt-in-your-mouth richness plays against the vegetables' delicacy, and the plate feels whole.

‘One time, one meeting’

The back of the menu carries an old Japanese proverb, ichi-go, ichi-e, which means "one time, one meeting." It embodies the idea that every encounter should be treasured because it will never happen again. Below it, the menu calls California n/naka's "living landscape" and kaiseki its "culinary medium," setting the tone for the evening.

Nakayama said the idea guides her kitchen. "You will never have this day, this hour, this minute back," she said. "So be in the moment."

Looking ahead, she hopes the restaurant can be a refuge. "I think there's so much stress in the world that if there's a place you can step into that's a reprieve from that, I would hope that a place like ours fills that space," she said.