Empanadas With a Doughy Twist

A study in nostalgic comfort, the Amada’s Empanada served at Amada, a Spanish restaurant from José Garces, is simple yet elevated. The dish is rooted in Garces’ childhood memories of his grandmother’s recipe, then transformed into a signature dish.Instead of a traditional pastry, the exterior is crafted from green plantains—boiled, mashed and formed into a shell that fries up golden and crisp. It breaks open to reveal a creamy, savory filling of spinach and manchego, bound with béchamel for a rich, molten interior. The interplay is immediate, with the crisp crust giving way to soft, indulgent comfort. That richness is lifted by a piquillo pepper and artichoke escabeche, which introduces a bright, vinegary acidity that cuts through the fat and refreshes the palate.

The dish’s longevity on the menu speaks to its appeal. Anchored in memory but driven by culinary technique, Amada’s Empanada reinforces the idea that even the most traditional dishes can evolve. “This dish is not only a menu item, it has a story and history of love and comfort,” says Paras Shah, culinary director. “It’s a complete experience, and that’s what our guests have been drawn to for all these years.”

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