At La Farola, owner Eva Galvan offers the full spectrum of all possible empanada flavors you could imagine. With a perfectly thick crust that securely cocoons the filling, there is no wrong choice with any of her offerings.
She doesn’t stop at making 15 different kinds of empanadas though; she also prepares house-made pastas, pizzas, salads, hot and cold sandwiches, and best of all, seven iterations of Milanesa, which is what happens when a country-fried steak collides with a veal Parmigiana.
