Eating and living well at Empanada Co. 

When Florencia and Adam Farr created Empanda Co. (2030 South and 900 East, SLC), they were hoping to fill several gaps in the Utah dining industry. As the parents of three young girls, they know how difficult it is to find healthy, affordable, and fresh meal options for busy families (especially those with picky eaters). Florencia, who is originally from Argentina, wanted to feature the traditional dishes and vibrant flavors from her home country. 

Fortunately, the couple arrived at the perfect product that meets all their criteria: empanadas. For Florencia, who grew up making these delectable half-moon pastries with her family, the baking process brings back meaningful memories of her Argentinian community and upbringing. “When you are a young kid with developing motor skills you start by using a fork to create the empanadas’ edges,” she recalled. “But when you can finally fold that crust on your own, without a fork, it’s a rite of passage.” 

Florencia decided she wanted to share the experience of eating these savory hand pies with Utah diners. Adam, with his many years of experience in the health tech and fintech industries, has the right skills to manage everyday business operations and complex restaurant logistics. With their combination of backgrounds and talents, the couple discovered a winning formula. Since the grand opening of Empanada Co. on December 17, 2024, they have sold out each day, totaling over 25,000 empanadas purchased so far.

Crafting the perfect Argentinian-fusion recipes

When the Farrs were developing their business plan, Florencia knew that she wanted her creations to feature authentic Argentinian spices and ingredients. But she also hoped to honor the ideal of America as a melting pot for different tastes and cultures. In her “test kitchen,” she experimented with different combinations until she discovered the perfect blend of flavors for each dish, drawing on family recipes and diners’ feedback. 

As a result of her efforts, Empanada Co. offers an impressive array of options to appeal to customers with distinctive backgrounds and preferences. The Argentinian-inspired empanadas include ground beef, ham and cheese, and chicken selections, while the American-themed choices include bacon, egg, and cheese; Buffalo chicken; and pepperoni pizza. With the Margherita, four cheese, and breakfast empanadas, vegetarians have multiple options as well. 

Florencia also develops new recipes regularly, and many of them are based on requests from their dedicated customers. “We take feedback seriously,” she said. The items on their “rotating flavors” list include Philly cheese and Buffalo chicken; another favorite is Van’s Mac and Cheese, inspired by and named after a 10-year-old customer. For March, the menu will expand to include shepherd’s pie (to celebrate St. Patrick’s Day) and Italian meatballs (because everyone loves meatballs). 

Focusing on quality, consistency, and pricing

Upon opening their business, the Farrs quickly learned how to overcome the typical pitfalls of the restaurant industry. For example, they realized that working with giant restaurant distributors results in higher costs. So, they solved that problem by hand-picking their ingredients at local markets to find the best deals and the highest-quality items. Affordability is essential, so they focus on keeping the prices low; currently, one empanada sells for $3.95 ($45.75 for a dozen). 

Product availability and freshness are also vital, so the ovens are always baking fresh small batches. Since the business is open from 8.00 a.m. to 5.30 p.m. from Monday to Thursday and as late as 8.30 p.m. on some Fridays and Saturdays, customers can pick up their bright blue boxes filled with flavorful pastries for breakfast, lunch, or dinner, with both dine-in and take-out options offered (the pies can be easily re-heated at home with just five minutes in the oven).

These features make Empanada Co. a hugely appealing dining option for families. Additionally, the business has achieved significant success in working with corporate clients, with some companies placing orders as large as 400 empanadas several times a week. “The community has been extremely supportive and intrigued with the Argentine-fusion concept,” Adam said.

Creating a community environment

Florencia and Adam both wanted Empanada Co. to be a community hub, and the restaurant’s welcoming environment reflects that ethos. The eatery has borrowed some décor inspirations – like a copycat orange couch – from the hit sitcom Friends to create a vibe that encourages people to hang out and enjoy themselves. “This is a gathering spot. You don’t eat empanadas by yourself; you eat them with friends,” Florencia emphasized. For the summer months, they are planning on hosting outdoor concerts with local bands and are adding $3 big ice cream scoops to the menu. 

Everything that Empanada Co. offers is aimed at fulfilling the Farrs’ original dream to offer a unique Argentinian-fusion eating experience with a focus on reasonably priced, nutritious, and well-crafted menu items. As Adam explained, “Our motto is to eat well and live well.”

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Julie Roberts

Julie is a freelance writer and editor with many years of experience in crafting stories; her favorites include those about Utah’s people, real estate properties, and dining destinations. Her articles have been featured in publications such as Utah Farm and Fork and Spaces. She is also an adjunct English teacher at Salt Lake Community College and works with international students as an associate instructor at the University of Utah. In her spare time, Julie loves to research recipes and cook new dishes, but she still prefers to dine out at one of Utah’s many outstanding local restaurants.