The Empanada Girl
“I love to share my story,” says Stefania Fochi, who you probably know as the smiling face slinging empanadas every Saturday at the Downtown Farmers’ Market. “I didn’t just wake up one day and think ‘I guess I’ll make empanadas’; there’s a lot more history than that.” You might not know her story, but if you don’t know Stefania or her empanadas, what exactly are you doing with your life?
Many Edible readers are also avid farmers’ market fans, which means you’re already familiar with Stefania and her offerings as her booth always boasts one of the longest lines at the market. You already know this, though, because you probably stand in it each weekend to stock up on a slew of these handheld savory pastries. If, on the other hand, you’re sitting there with a raised brow thinking ‘Hmm, empanadas, huh? Who knew?’ then please mark your calendars for Saturday’s market because I promise you these little bad boys will be your new favorite snack.
Empanadas by Stef will celebrate its ninth year at market this March, but by then Stefania will have rebranded herself into The Empanada Girl as she embraces the name her customers have called her for years now. “I don’t think people know my name,” she says jokingly. “I’ve wanted to rebrand for a while because I’m working on expanding my empire,” she says earnestly, but with that signature smile folks have grown to love, “and my customers did the hard part for me: They gave me a name. They’ve been calling me ‘the empanada girl’ forever, so that’s who I am!” Her rebrand will focus on a new look, a shipping program, and a whole new line of flavors, including vegan options, but more on that later.
What started as a small handful of flavors has since ballooned into two dozen unique choices including Spicy Chicken, Margherita, Butternut Squash, Blue Cheese and Mozzarella, Lamb, Roasted Veggie, Humita, and Sausage, alongside cult favorites Breakfast, Caramelized Onions and Cheese, and Spinach.
By now, in some form or fashion, every single one of us has developed a love for some sort of filled-dough goodie. Even if you’re gluten-free, you know where to find the right ingredients to re-create something with a hot, flaky crust and warm, gooey fillings. People talk about primal urges, and though our cave-dwelling ancestors didn’t yet have access to flour and ovens, I’m guessing the only reason they made fire was to cook pastries.
Although the term “pastry” often denotes dessert, Latin America has made an art out of the empanada, a savory pastry made from folding dough over a stuffing of meat, cheese, huitlacoche, vegetables, or fruits. It was once considered the “working man’s lunch” but is now a street food staple. Stefania, who is Argentinian, uses a combination of ingredients to create an expansive selection to serve Sarasota, and soon beyond, as she’s implementing a shipping program to satiate her snowbird customers who long for goods when they have flown back north.
But why are her empanadas any different than any other cheese-filled dough? Stefania will tell you that “each and every one is made with love,” but I’m going to tell you that love means dough that’s made from scratch, really fresh ingredients, zero prefabricated fillings, and her secret ingredient: respect for Argentinian tradition. “My dad spent three years perfecting the dough to a exact recreation of the dough used in Argentina. Plus, I focus on real Argentinian flavors and recipes, though sometimes I’ll put a little twist on it to make it my own,” she explains.
Her extensive list will soon be rounded out with a half dozen or more vegan options. “I am so excited for this new addition,” Stef exclaims. “I’ve created an egg-less dough and am working on really exciting fillings that everybody can enjoy but will appeal to vegan diets as well.”
“Why go vegan?” I ask. “Why now?”
“I’ve always loved to create food,” she answers. “For as long as I can possibly remember, I would wake up and try to re-create the food my mom had made. I’d usually make more of a mess than anything, but my love for making new foods has never gone away.”
Stefania’s parents work the Peperonata Pasta booth beside her, long beloved for its wide selection of handmade pastas and homemade sauces. You can find the entire range of Peperonata and empanada offerings, including an extensive assortment of Grandma-made soups, stuffed pastas, and more, at the Peperonata shop on Tamiami Trail.
