Lorena Cantarovici, founder of Maria Empanada, which operates five units in Colorado, has always thought of empanadas as works of art.
You can see that philosophy in every golden, hand-folded pastry lined up in Maria Empanada’s cases across Denver. Each empanada is finished with a glossy sheen and a small signature in the corner. A practical touch that tells guests what’s inside, but also a subtle reminder that even a quick meal can carry a personal touch. For years, Maria Empanada used individual repulgues, or folded designs, to identify each flavor. Every empanada had its own closure, its own visual language. But as the brand grew, the process became difficult to teach. Training new employees to master more than 20 folds was not sustainable. So the team simplified the closure while preserving the craftsmanship.
They began folding each empanada the same way, then placing the flavor in the bottom corner “like a signature to a painting,” Cantarovici says. The writing is her own hand, transformed into a stamp and dipped in a vegetable solution before being pressed into the dough. It is a small detail, but it captures the tension Cantarovici has spent years navigating: how to grow without sanding away the artistry…