Jon Bowman
Google
One big test for me when it comes to something like an empeñada is the dough itself. It’s a lot easier to get the filling right than it is the dough. The great news is The Pana nails them both. The dough is light, flakey, and buttery but not greasy. I tried the beef, chicken, spinach and cheese, and guava and cheese. Not only were they all really good but they all had a unique flavor profile beyond the basic ingredients. I’ll definitely be going back and if you haven’t been do yourself a favor and go!