For El Porteño Empanadas owner Joseph Ahearne, feeding folks good food is in his DNA. His mother, a former Miss Argentina, raised cattle and hogs with the help of Joseph and his siblings for the family’s Napa Valley restaurant well before the farm to table boom.
Growing up, Joseph’s days were mostly spent in the restaurant’s kitchen reviving old family recipes like the empanadas he is now known for.
Today, El Porteño uses only the finest ingredients: from local, organic and seasonal produce to sustainable meats. But the piece de resistance is a fluffy, flaky, baked to perfection crust even your mother would love. It’s that good.
El Porteño Empanadas is open daily for breakfast, lunch, and dinner.
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