It’s not just an empanada.
Farinas Ilocos Empanada is a reminder—a story folded into a golden, crispy shell. It’s a conversation between heritage and hunger, between tradition and your taste buds. And once you take that first bite, you’re no longer just a diner. You’re part of the story.
Table of Contents
The Ambience
Walk in, and you’ll notice the simplicity. No over-the-top decor, no flashing signs—just the essentials. Bright orange walls echo the empanada’s signature color. Wooden tables. Busy hands crafting something meaningful behind the counter. The smell of frying dough and garlic-laden longganisa grabs you by the senses and doesn’t let go.
It’s street food elevated—not by pretense, but by authenticity.
History and Tradition
Farinas Ilocos Empanada didn’t just happen. It was born out of the northern provinces of the Philippines, where necessity met creativity. Farmers needed something filling, portable, and satisfying. And so, the Ilocos empanada was born.
The Farinas family took this legacy and made it accessible to everyone. What they’ve built isn’t just a restaurant—it’s a bridge between generations. The orange-tinted rice flour dough, the garlicky punch of Ilocos longganisa, the refreshing crunch of green papaya. It’s all deliberate. It’s all preserved, just as it should be.
Every empanada here is a love letter to Ilocos.
The Experience
They don’t just make food—they assemble stories. You watch as the staff shapes dough, stuffs it with fresh ingredients, folds it, and seals it with care.
My order? The classic Special Ilocos Empanada. Green papaya. Mung bean sprouts. A freshly cracked egg. Crumbled Ilocos longganisa. It all comes together, wrapped in that delicate dough.
Hot oil gives it its final transformation—into a golden, crispy pocket of joy.
The Taste
Crunch.
That first bite is loud, unapologetic, and perfect. The crust doesn’t just hold the filling; it amplifies it. The garlicky richness of the longganisa meets the creamy yolk of the egg. The green papaya and mung bean sprouts cut through the heaviness, bringing balance.
And the vinegar—oh, the vinegar. A splash of spiced tanginess that makes every bite an adventure. It’s a symphony, and every ingredient plays its part.
Why It’s a Must-Try
Farinas Ilocos Empanada isn’t just about food. It’s about what happens when food becomes more than sustenance.
- Authenticity: Every empanada respects its roots.
- Flavor: It’s bold, it’s balanced, it’s unforgettable.
- Affordability: World-class street food doesn’t have to come with a world-class price tag.
- Connection: This isn’t fast food. It’s food that slows you down, even just for a moment, to appreciate where it comes from.
This is the kind of place that makes you feel something.
Want to Make It at Home?
You don’t just have to eat the story—you can tell it yourself.
Crispy Filipino Hand Pies
Dive into the delightful crunch of Crispy Filipino Hand Pies! These golden treats are filled with tangy green papaya, savory homemade sausage, and creamy eggs, capturing the essence of Ilocos Sur’s beloved street food. Perfect for snacks or gatherings, this recipe delivers irresistible flavors with a simple preparation. Get ready to impress your taste buds and your guests with every bite!
4
empanadas20
minutes8
minutes350
kcal28
minutesKeep the screen of your device on
Ingredients
- Dough Ingredients
2 cups glutinous rice flour
1/2 cup lukewarm water
1/2 tsp sea salt
1/4 cup annatto-infused oil
- Filling Components
1 large green unripe papaya finely grated
6 pieces traditional Vigan-style longaniza casing removed
2 stalks fresh spring onion chopped
6 farm-fresh eggs
Salt to taste
Freshly ground black pepper to taste
- Additional Items
Vegetable oil for deep frying
Square wax or baking paper for shaping
- Alternative Ingredients:
Gluten-Free Option: Use chickpea flour instead of rice flour.
Annatto Oil Substitute: Replace with vegetable oil tinted with beet juice for color.
Vegan Replacement: Use plant-based sausage and scrambled tofu instead of eggs.
Longaniza Alternative: Substitute with chorizo or Italian sausage for different flavor profiles.
Papaya Substitute: Use shredded zucchini or carrots for a different vegetable filling.
Directions
- Prepare the Dough: In a large mixing bowl, combine the glutinous rice flour, sea salt, lukewarm water, and annatto oil. Knead the mixture until it becomes smooth and pliable, approximately 5 minutes. Divide the dough into equal-sized balls for portioning.
- Assemble the Empanadas: On a clean surface, place a sheet of wax or baking paper. Take one dough ball and flatten it into a thin circular shape using a rolling pin. In the center, add a portion of the shredded papaya and a piece of longaniza. Crack an egg over the fillings and sprinkle with chopped spring onions, salt, and black pepper.
- Seal and Fry: Fold the dough over the filling to create a half-moon shape, ensuring to press and seal the edges securely to prevent leakage. Heat vegetable oil in a wide, flat pan to 320°F (160°C). Carefully place the empanadas into the hot oil and fry until they turn golden and crispy, about 4 minutes per side. Remove them from the oil and drain on paper towels before serving warm.
Equipment
- Nonstick Pan
- Mixing Bowls
- measuring cups and spoons
- deep fry thermometer
- Rolling Pin
- Cutting Board
Notes
- For extra crispiness, ensure the oil is properly heated before frying. Serve these empanadas with a side of spicy vinegar or aioli for dipping. You can also add diced potatoes or carrots to the filling for additional texture and flavor. To store, allow them to cool completely and keep them in an airtight container for up to 3 days, then reheat in an oven for best results.
Nutrition Facts
- Calories: 350kcal
- Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 150mg
- Sodium: 600mg
- Potassium: 300mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 4g
- Protein: 12g
- Vitamin A: 20IU
- Vitamin C: 15mg
- Calcium: 50mg
- Iron: 3mg
