Fernando’s father is Argentinian and his mother is Cuban. Homemade empanadas have always been part of Fernando’s life, so after the family bakery closed he decided to return to what he knew best and started producing these savory pastries. Partnering with Bayne’s service industry experience, these two men seem to have covered every aspect of owning and operating a food truck.
Their spices are sourced from Argentina, as are the machines used to assemble the final product, with complete production happening in Irving. The dough and fillings is made by hand, under the supervision of the lead cook, also an Argentinian. These empanadas are so authentic and so good that in addition to producing them for their food truck, Fernando and Bayne have a wholesale agreement to produce them for Central Market.
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For now, the menu features beef, chicken, ham and cheese or spinach empanadas. As the business grows, there are expectations that the menu will also. I taste tested all of them and can say that all were very good. The crust is beautiful, light and flaky. To distinguish the empanads before eating, each variety has its own pattern pressed in to the crust. The truck will have displays that tell you which pattern goes with each crust so that you easily know which one you are holding.
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The owners of Empanada Armada have done their homework when it comes to running a successful food truck and they have a great product on board. I expect them to be a very popular truck, as soon as they roll out.
Empanada Armada will be at Camden Farmer’s Market for dinner on Thursday, 5-8, American Airlines Center for lunch on Friday, the 14th and then at White Rock Local Market on Saturday, the 15th from 8-1:00. You can follow them on Facebook and Twitter to find out where they will be in the coming weeks.
Thanks Fernando and Bayne for bringing me these tasty samples. I can't wait for the rest of DFW to try them! 