"UPDATE per owner?s response: Your shocking recriminating response causes me to reduce my rating to one star. 1. Read my review again. It?s flavors that need to be incorporated NOT the sauce itself. 2. From at least two visits, they?re okay but I repeat,I find the empanadas missing a distinctive taste. I am not convinced what makes it Argentinian. Although good, they arenon-discrete flavors. To be frank, they taste more like Cornish pasty than South American empanadas I?ve ever tasted. 3. I amvery very very informed (culturally and gustatorily) about empanadas, be it the Castellano original or the different SouthAmerican varieties (Chileno, Venezolano, Colombiano, Ecuatoriano, Argentino), from the dessert to the snack to the mealversions. 4. CONTRARY to your uncalled assertion, I do have very sophisticated palate. I have dined in highly sophisticatedplaces/homes/estates/establishments in many countries you may only imagine. 5. Further, there is nothing in my review aboutdelight/advocacy of sugary food. I don?t do sugar as a matter of fact! 6. Additionally, IF you don?t know what spices are andwhat they bring to food, THEN you need to ask yourself if you should be in the food industry. AGAIN, your empanadas are okaybut I don?t taste anything distinctively regional about them. That?s what MY palate says! Let?s just say your it?s your versionof empanada. ?Sophisticated? (whatever your definition is) or not, CONSIDER: Successful restauranteurs take criticisms wellinstead of resorting to recriminating statements as you have posted here. ?? ORIGINAL REVIEW Okay empanadas, and havepotential to be excellent IF AND ONLY IF there?s better attention to flavor. Empanada, whether from its origins in Galicia todifferent countries en Suda America, has distinctive flavors and takes. Herbs and spices (and other additions like eggs onionschives) make the difference. Here, the meat empanadas (chicken, lamb and beef) are good snacks. The dough is crisp and"
