If you’re looking for empanadas in Seattle, you’re in luck — this city has one of the most diverse lineups in the country. Argentine, Venezuelan, Colombian, Chilean, Cuban, Salvadoran, Guamanian: the hand pie has been claimed by nearly every culture that touches it, and Seattle has versions from all of them within city limits.
What makes these spots worth knowing isn’t just the food. Most of the people behind them moved here, couldn’t find the empanadas they grew up eating, and decided to do something about it. Here’s every spot we know about, plus everything you need to know about the world’s greatest hand pie.
WHERE TO GET EMPANADAS IN SEATTLE
Salvadorean Bakery — White Center
The story: Sisters Ana Castro and Aminta Elgin emigrated from El Salvador and founded Salvadorean Bakery in 1996. For nearly 30 years it’s been a taste of home for Seattle’s Salvadoran community.
The empanadas: Two ways: savory chicken or pork with spicy pico, or sweet empanadas filled with jam or Salvadoran custard, dusted with sugar.
Arepa Venezuelan Kitchen — U District
The story: Isamary Herrera and her husband Ulises Andrade bought Arepa Venezuelan Kitchen in 2022 from their friend and daughter’s godfather.
The empanadas: Venezuelan fried cornmeal empanadas alongside arepas, tequeños, and sweet plantains. All gluten-free.
Bajon En Seattle — South Seattle
The story: Co-owners Rodrigo Herrera and Norma Escobar launched the restaurant serving Chilean dishes with their own homemade touch.
The empanadas: Available deep-fried or baked. Fillings include mushroom-spinach, beef and cheese, or ham and tomato.
Cafe Con Leche — SoDo
The story: Pancho Chaves and his bandmate Pedrito Vargas opened Cafe Con Leche in 2012 to create one place to play music and serve real Cuban food. It’s now run by Pancho and his team.
The empanadas: Cuban flour empanadas, deep-fried, packed with beef picadillo. Served with cilantro mayo.
El Parche Colombiano — Northgate
The story: Mario Medina named his restaurant El Parche — Colombian slang for “the crew” — and has been running it as a true family operation since 2013.
The empanadas: Colombian fried corn empanadas: beef, chicken, or cheese. Crispy, grease-free, gluten-free.
Mojito — Maple Leaf
The story: Luam Wersom came to the US as a refugee from East Africa and got his first job at Mojito as a dishwasher at 21. Two decades later, he’d bought out all his partners and became sole owner.
The empanadas: Colombian-style cornmeal empanadas with melty cheese. Almost the whole menu is gluten-free.
Seatango — Lake City
The story: Monica Di Bartolomeo and her husband Ariel Firpo both grew up in Buenos Aires waking up to the smell of neighborhood bakeries. They opened Seatango in 2020 to bring that feeling, and those family recipes, to Seattle.
The empanadas: Golden baked empanadas and the only scratch-made facturas in the area.
Abuelita’s Kitchen — Greenwood
The story: Ramon Elizondo and Felipe Orduna run this family-owned Mexican and Latin American spot in Greenwood, formerly known as Luna Azul. The food is no-fuss and the vibe is warm.
The empanadas: Deep-fried chicken tinga and cheese. Best with the house-made zucchini salsa from the free salsa bar.
El Mercado Latino — Pike Place Market
The story: Maria Luisa has run this female-owned Latin grocery tucked into Post Alley at Pike Place Market for over 20 years. Fresh empanadas made on-site every day.
The empanadas: Beef, chorizo, chicken. Plus a Pacific Northwest salmon empanada.
Paparepas — Capitol Hill
The story: Juan Carrero grew up eating empanadas from street vendors across San Cristóbal, the capital of Venezuela’s Táchira state. He couldn’t find them in Seattle, so he and his family built it — starting with a food truck in 2018 and growing to multiple locations.
The empanadas: Venezuelan cornmeal empanadas, all gluten-free.
Lenox — Belltown
The story: Chef Jhonny Reyes was born in Harlem and raised in Seattle. He spent 15+ years cooking in the city’s top kitchens, won Food Network’s Chopped in 2022, and opened Lenox in 2024.
The empanadas: Plate-size, stuffed with Puerto Rican chicken stew.
familyfriend — Beacon Hill
The story: Elmer Dulla grew up in Sånta Rita, Guam and quietly opened familyfriend in December 2023 with barely a sign on the door. It went on to make the New York Times’ 50 Best Restaurants in America list and became a James Beard Award semifinalist.
The empanadas: Guamanian-style Riyenu empanadas.
Maria Luisa Empanadas — Ballard
The story: Rodrigo Cappagli named his restaurant for his late grandmother who made hundreds of empanadas every Sunday in Buenos Aires. He couldn’t find them in Seattle, so he made them himself.
The empanadas: Argentinian empanadas baked golden.
EMPANADA 101: FOUR THINGS WORTH KNOWING
- The name literally means “wrapped in bread”
From the Spanish empanar — to wrap in dough. The word dates to 16th-century Galicia, Spain, and Galician immigrants brought empanadas to Latin America, where every country put its own spin on them.
- The crimp is more than decorative
The folded, twisted edge — called the repulgue in Argentina — was historically used to identify different fillings before baking. Different crimp patterns meant different flavors. It’s an edible label.
- Wheat vs. corn: a tale of two doughs
Argentina, Chile, and Spain use wheat flour dough — flaky, golden, baked or fried. Colombia, Venezuela, and parts of the Caribbean use masa (cornmeal) dough — denser, slightly crispy, almost always fried. Same idea, totally different bite.
- Argentina takes empanadas very seriously
The country holds a National Empanada Festival every September in Tucumán. Each Argentine province has its own official filling style — Salta’s has potato and hard-boiled egg, Tucumán’s is extra juicy with beef and cumin — and regional debates get heated.
FREQUENTLY ASKED QUESTIONS
Where can I find the best empanadas in Seattle?
Some of the most beloved empanada spots in Seattle include Maria Luisa Empanadas in Ballard (Argentine-style, baked golden), Seatango in Lake City (also Argentine, with scratch-made facturas), Paparepas on Capitol Hill (Venezuelan cornmeal), and familyfriend on Beacon Hill (Guamanian-style). For a full list with stories behind each spot, see above.
Are there gluten-free empanadas in Seattle?
Yes — several Seattle empanada spots specialize in cornmeal (masa) dough, which is naturally gluten-free. These include Arepa Venezuelan Kitchen, Paparepas, El Parche Colombiano, and Mojito.
What is the difference between Argentine and Venezuelan empanadas?
Argentine empanadas are typically made with wheat flour dough and baked until golden. Venezuelan empanadas use cornmeal (masa) dough and are almost always fried, giving them a crispier exterior. The fillings also differ: Argentine versions often feature beef, chicken, or ham and cheese, while Venezuelan ones are commonly filled with shredded beef, chicken, or black beans.
What is National Empanada Day?
National Empanada Day is celebrated on April 8. It’s an unofficial food holiday recognizing one of Latin America’s most beloved dishes — a filled pastry that exists in some form across Argentina, Venezuela, Colombia, Chile, Cuba, El Salvador, Spain, and beyond.
