A Taste of Argentina: How One Couple Brought Authentic Empanadas to California at Buena Onda + Empanadas 

There’s something about a simple, homemade dish that transports you to another place and time. For one couple, the journey that led to their empanada restaurant, Buena Onda, started with a road trip in Patagonia and a cooler full of homemade pollo empanadas. That experience sparked an idea—why not bring the flavors of Argentina to California, where authentic empanadas were hard to find?

Keeping Tradition Alive with a Modern Twist

Empanadas are a beloved staple in many cultures, each country putting its own spin on the dish. But for this husband-and-wife team, authenticity was key. “We aim to maintain authentic flavors to give people a genuine taste of Argentinian cuisine,” shared Matias Mackinlay Requena. Their menu started with cherished family recipes—one from his mother and another from his grandmother—both of whom had perfected the art of crafting the ideal empanada.

While tradition is at the heart of their cooking, they also embrace local influences. “For us, it is essential to stick to traditional recipes, as that is what Argentinians anticipate, and we maintain a high standard. At the same time, we aim to be inventive and incorporate local ingredients, so some of our seasonal or specialty empanadas may use those,” Mackinlay Requena said.

Sourcing the Best Ingredients

Creating an authentic empanada isn’t just about the recipe—it’s also about the quality of ingredients. “Ingredients play a key role for us as they enhance flavor and contribute to overall well-being,” they explained. However, finding the right suppliers wasn’t always easy. “Sourcing grass-fed meat locally at a fair price was initially difficult, but we managed to find good sources. Finding organic produce can also be challenging, but we consistently strive to improve. If we have to pay a slight premium for a shortage, we will do it,” Mackinlay Requena shared.

Their commitment to quality is evident in every bite. From the dough—made from scratch with only four ingredients—to the fresh fillings, each empanada is a product of care and dedication.

Catering to a Diverse Audience

Although meat is a central part of the Argentinian diet, the couple quickly realized that catering to California’s diverse food scene required some adaptations. “In California, we realized the importance of having not only vegetarian options but also vegan and now a few gluten-free empanadas. We don’t have a gluten-free vegan yet, but at some point, we will!” they said with a smile.

This openness to innovation allows them to welcome a broader customer base while staying true to their roots. It’s a delicate balance—honoring tradition while accommodating modern dietary needs—but one they have mastered.

The Secret Behind Their Most Popular Flavor

Among their variety of offerings, one empanada stands out as the crowd favorite: the classic beef empanada. “This is the most popular flavor in Argentina, and my grandmother had a great recipe that I tweaked to make it perfect (in my opinion),” he revealed.

What makes it so special? “I think it resonates because it’s the true authentic flavor, and we use high-quality ingredients. Also, we have to give a big part to the dough; we make it from scratch using only four ingredients, and that is the key difference and what truly sets us apart.”

A Taste of Home, Now in California

What started as a nostalgic moment on a trip to Patagonia has blossomed into a thriving business, offering Californians a taste of Argentina in every bite. Whether it’s a traditional beef empanada, a seasonal specialty, or a new take on an old favorite, this couple’s passion for authenticity and quality shines through.

For those looking for a truly authentic empanada experience, this restaurant is more than just a place to eat—it’s a little piece of Argentina, brought to life through family recipes and a love for sharing good food.