The story

One Fox, A Few Hands, A Lot Of Dough

La Zorra started, like most good things, with hunger.

Empanadas are Argentina's home food — the thing that fills the house on a Sunday, that travels in pockets to football matches, that turns a stranger into a friend by the time the second one's gone. We grew up on them. Slow-cooked beef with onion and cumin. Cajun chicken — a little bolder, a little louder. Spinach and mushroom in a creamy mozzarella that comforts in a way only melted cheese can.

"Every empanada is folded by hand. The fillings are slow-cooked the way they're meant to be — no shortcuts, no fillers."

The pastry is rolled out fresh. The sauces — Criolla, fresh and tangy; Zorrita, smooth and cooling — are mixed in small batches. The fox on our logo isn't an accident: la zorra is Spanish for "the fox" — clever, quiet, a little bit cheeky. It's how we like our food to feel.

We're a small operation. One fox, a few hands, and a lot of dough. Catch us at a pop-up, a market or a private event — and bring an appetite.