The Empanada Shop (TES), a Hermosa Beach, California-based producer of Mexican foods, announced on March 10 that it is the only certified organic and USDA-inspected company that manufactures empanadas in the United States. Starting this week, TES’s frozen organic empanadas are being distributed on the West Coast by Tony’s Fine Foods, a subsidiary of United Natural Foods, Inc. (UNFI).
TES, owned and operated by husband-and-wife team Ruben and Charlene Frias, combines family recipes with locally sourced non-GMO ingredients to make authentic Mexican empanadas. Production of the handcrafted stuffed bread specialty begins with organic meats slow-cooked in Mexican chilies, filled with organic vegetables and Mexican cheeses, and baked to a golden brown color.
“The Empanada Shop is excited to join Tony’s Fine Foods in bringing our family recipes to the American table,” said Chef Ruben Frias. “We slow cook our organic empanadas every day to cultivate the joy of sharing good food.”
Committed to Healthy Organic Ingredients
TES was born from the idea that more people want to know how their food is grown or raised, according to Charlene Frias. The company opened its kitchen in the LA Prep production center in the urban neighborhood of Lincoln Heights, becoming the first USDA-certified organic plant within the facility. The USDA inspects the plant each day meat is prepared, and TES has a management system in place that assures food safety.
Tony’s Fine Foods carries full organic line of frozen single-serve empanadas, which includes chicken, beef, sweet potato and corn. Two breakfast choices are offered: Organic Red Lentil and Potato and Egg and Organic Huevos Rancheros. Also on he menu is Smashed Bean and Organic Chicken Empanaditas, translated as “little empanadas.”
TES products are distributed regionally through Albert’s Organics as well as Tony’s Fine Foods to natural food stores including Erewhon, Vintage Grocers, Clark’s Nutrition, Organic Roots, PC Greens and Jimbos. The company plans to expand its offerings with organic blue corn tamales and Mexican soups later this year.
