Heart2Heart loves Mama Empanada. I featured them already before in one of the Best Food Forward posts.
Previous entry: Best Food Forward 2016 November 30, 2016
I met Trina Cancio who is the 3rd generation already of Mama Empanada.
I love the crust which to me is the secret of this yummy empanada 🙂 More important is the recipe handed down from generation to generation ( 3 generation of Moms ) from 38 years ago
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OUR EMPANADA HERITAGE
In 1979, when my Mom still had me in her belly, she and her sister baked cakes and sold it in my Lola’s food stall in Timog. I was around 5 years old when I was first exposed to the food business. I remember watching my family work long hours during the holidays. Before there was a commissary, everything was being done in my Lola’s kitchen and I remember her driveway lined up with tables, full of pastries as they tied red ribbons around each and every one well past midnight. I can recall spending countless hours getting my hands dirty with dough for the first time.
As I grew older, I became more immersed in cake decorating and icing, making empanadas, and even making boxes. Through my childhood and teenage years, I saw the business grow from a small mom and pop operation into what later became an iconic family-run, multi-chain bakeshop.
Mama Empanada Beef Taco
Mama Empanada Chicken
Reflecting back through the years, I learned some very important life lessons from my Mom and Lola, which I now apply in my own professional life and endeavors. They continue to inspire me with their stories of humble beginnings, and the many challenges they faced along the way.
Mama Empanada Spread
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Where can we order