Blissful Bite-Sized Pockets at Makus

Blissful Bite-Sized Pockets at Makus

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Photo by Briana Brough
Photo by Briana Brough

“We are an empanadas restaurant,” Makus Empanadas owner Hernan Moyano declares, emphasis on the “empanadas.”

“These are true, authentic Argentinean empanadas,” he continues. “They are baked and light – you can eat three or four and still not feel stuffed.” Hernan stresses that, if their Hope Valley Commons eatery were in Argentina, the menu would only consist of empanadas – no sides, no sauces. This revered pocket of dough is meant to shine on its own based on its contents; options at Makus include chicken, spinach, bacon and cheese, and the renowned beef of Hernan’s homeland. It was in Argentina that he grew up with his business partners: his brother, Santiago, and Ricky Yofre, both chefs at Makus.

Their empanada creations emerge steaming from the ovens, emblazoned with a letter based on the ingredients contained within – a “V” for veggie, “HC” for ham and cheese, “CO” for sweet corn, etc. Add a side of white rice drizzled with spicy chimichurri sauce or opt for the cheesy bite-sized chipa bread, and don’t leave without taking a homemade cookie (I prefer the cochitos cookie with dulce de leche) to go!

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Amanda MacLaren
Amanda MacLaren is the executive editor of Durham Magazine. Born in Mesa, Ariz., she grew up in Charlotte and attended UNC-Chapel Hill, majoring in journalism. She’s lived in Durham for five years now. When she’s not at work, you can usually find her with a beer in hand at Fullsteam, Dain’s Place or Bull City Burger or getting takeout from Chubby’s.