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Empanadas Chimi

Hay Comida En La Calle
Check out an authentic food truck that delivers deep fried pockets of vegetarian and meaty pleasure to revelers in LA's Highland Park.
Show transcript
00:00
I created a business on behalf of my parents and their culture
00:05
They were born in Argentina.
00:07
I actually was born here in L A when I was little, my whole family
00:13
would always have lots of get togethers.
00:17
My mom would always cook.
00:19
I would always be in the kitchen, savoring all the Argentine
00:22
meals that she would prepare for us.
00:25
I love cooking traditional dishes, but giving a little spin
00:28
to it.
00:31
I'm glad everyone enjoys it.
00:32
When I cook.
00:34
My name is Janet and I'm the owner of we've all heard.
00:42
But in every city, there are Latino chefs who proudly wrap
00:46
their culture in the kitchen.
00:48
We hit the street to find them and tell their story.
00:51
This is so in grew because of the pandemic.
01:02
Our business that we have was shut down.
01:06
We didn't have anything, we didn't know what to do.
01:09
We had no income.
01:11
We have two young kids, my husband and I so we created something
01:18
that comes from my family to just give something to people
01:22
that we find so special.
01:30
Our food truck also offers, it's a shortbread cookie.
01:34
It melts in your mouth and it's stuffed with and we have a very
01:38
popular messy palmer, messy Palmer because from Argentina
01:42
comes the wonderful, there's so much love that goes into it
01:48
and is seeing the reaction that people have when they eat and
01:52
try our food.
02:01
Hi, guys, I keep going down the map of Latin America and I landed
02:04
today at Empanadas chi, I'm gonna try their empanadas with
02:11
and of course the fabulous spinach and cheese.
02:13
Geneva.
02:14
Do you want beef or cheese?
02:16
Cheese?
02:16
Ok.
02:17
I want cheese too.
02:18
Let's go.
02:18
Let's do it.
02:19
Ok.
02:21
Congrats.
02:23
Are you having an epiphany?
02:26
Yeah, I don't think I've ever had a, it's this good.
02:35
Ok.
02:36
We have a round two.
02:37
Which is the, should we do a cheer?
02:40
Let's do it.
02:41
Cheers.
02:46
My employees are my family and friends.
02:49
That's who forms empanadas.
02:51
Toney.
02:52
Obviously, lots of onions is the secret.
02:55
It's just paprika, some cumin, some white pepper and some
03:01
oregano and salt.
03:02
And you have yourself the perfect.
03:05
I hope that my customers experience a flavor bomb.
03:14
The vanilla is delicious.
03:16
It's delicious.