Ana Valdemoros: Argentina’s Best Empanadas Argentina’s Best Empanadas founder Ana Valdemoros arrived in Utah from Cordoba, Argentina 16 years ago to get an education in city planning at the University of Utah. She got involved with city government and the non-profit world, but she never forgot her roots. “I love my profession and also love making empanadas,” she explains. “I always try to marry the two, and as a city planner with some culinary traits, I am always trying to find ways to build community. Food is always a great connector.” spring / summer 2016
Her fondest childhood memories involve empanadas so the decision to make empanadas and begin Argentina’s Best Empanadas several years ago was natural. “Empanadas are just part of our life. Grandma, mom, uncle, our friend’s mom, the pizza guy, the store at the corner—everyone makes empanadas. Especially during the weekends, empanadas are always present.” That’s why every Saturday in the summer, you’ll find Argentina’s Best Empanadas at the Downtown Farmers Market—their main outlet for sales. “I wanted to share a little bit of my culture with our community here on Saturdays,” Valdemoros continues. “For those new to them, we provide a
quality product, handmade with locally sourced ingredients. For those that were familiar with Argentine empanadas, to bring them back to some of those happy memories they may have collected when in Argentina or with Argentine people.” While Argentina’s Best Empanada began offering traditional beef empanadas, their flavors have since grown to meet consumer demands. “We incorporated vegetarian ones, ham and cheese (popular with children) and spicy lamb (popular with lamb lovers and followers of Morgan Valley Lamb).” But by far their most successful product is breakfast empanadas that sell throughout the day. “I realized how important it is to listen to our customers and think outside of the box,” she says. “Now they are my second favorite kind.” Shoppers can also purchase sweet empanadas including Nutella/banana, pumpkin cheesecake and banana dulce de leche. Valdermoros feels particularly welcomed at the Downtown Farmers Market because of the move to eat clean and fresh foods, locally made and sourced. “The market is a venue where we can showcase our handmade products and provide diversity to the food scene in our community. I love working with the meat and vegetable vendors to get our ingredients that I know are grown in Utah.” And what does Valdemoros have in store this year? The new Square Kitchen, which she helped found, will provide accessible and affordable commercial kitchen space to budding food entrepreneurs and plans to open this summer. She also hopes to keep expanding Argentina’s Best Empanadas too. “We keep contemplating the idea of opening a storefront and we’ll be really aggressive in looking for one.” downtown the magazine
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