“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!
