{"id":2442383,"date":"2019-04-01T00:00:00","date_gmt":"2019-04-01T06:00:00","guid":{"rendered":"https:\/\/www.aspentimes.com\/?p=302769"},"modified":"2019-04-01T00:00:00","modified_gmt":"2019-04-01T06:00:00","slug":"new-basalt-eatery-offers-the-whole-empanada","status":"publish","type":"post","link":"https:\/\/alwaysmountaintime.com\/kspn\/local-news\/new-basalt-eatery-offers-the-whole-empanada\/","title":{"rendered":"New Basalt eatery offers The Whole Empanada"},"content":{"rendered":"<div class=\"swift-gallery\" readability=\"6.7129337539432\">\n<ul id=\"imageGallery-302769-801\" class=\"gallery list-unstyled\">\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/03\/bizmonday-atd-040119-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/03\/bizmonday-atd-040119.jpg\" data-sub-html=\"Anna Stonehouse\/The Aspen Times | Yanina Dobarro opened The Whole Empanada in Basalt on March 18. She's been encouraged by the reception.\" class=\"h-100\">\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\" readability=\"6.5\"><img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/03\/bizmonday-atd-040119.jpg\" alt=\"Yanina Dobarro opened The Whole Empanada in Basalt on March 18. She's been encouraged by the reception.\"><\/p>\n<div class=\"caption\" readability=\"8\">\n<p><strong>Yanina Dobarro opened The Whole Empanada in Basalt on March 18. She&#8217;s been encouraged by the reception.<\/strong><br \/>Anna Stonehouse\/The Aspen Times<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/03\/bizmonday-atd-040119-1-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/03\/bizmonday-atd-040119-1.jpg\" data-sub-html=\"Anna Stonehouse\/The Aspen Times | Yanina Dobarro initially planned to provide her empanadas wholesale only to retail outlets, but she found a space at 31 Duroux Lane, suite G, in Basalt that lends itself to direct service with a display counter and a few tables.\" class=\"h-100\">\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\" readability=\"8.5\"><img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/03\/bizmonday-atd-040119-1.jpg\" alt=\"Yanina Dobarro initially planned to provide her empanadas wholesale only to retail outlets, but she found a space at 31 Duroux Lane, suite G, in Basalt that lends itself to direct service with a display counter and a few tables.\"><\/p>\n<div class=\"caption\" readability=\"12\">\n<p><strong>Yanina Dobarro initially planned to provide her empanadas wholesale only to retail outlets, but she found a space at 31 Duroux Lane, suite G, in Basalt that lends itself to direct service with a display counter and a few tables.<\/strong><br \/>Anna Stonehouse\/The Aspen Times<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/03\/bizmonday-atd-040119-2-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/03\/bizmonday-atd-040119-2.jpg\" data-sub-html=\"Anna Stonehouse\/The Aspen Times | Yanina Dobarro grabs a couple of empanadas from her display case.\" class=\"h-100\">\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\" readability=\"6\"><img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/03\/bizmonday-atd-040119-2.jpg\" alt=\"Yanina Dobarro grabs a couple of empanadas from her display case.\"><\/p>\n<div class=\"caption\" readability=\"7\">\n<p><strong>Yanina Dobarro grabs a couple of empanadas from her display case.<\/strong><br \/>Anna Stonehouse\/The Aspen Times<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/03\/bizmonday-atd-040119-3-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/03\/bizmonday-atd-040119-3.jpg\" data-sub-html=\"Anna Stonehouse\/The Aspen Times | A variety of freshly made empanadas are offered at The Whole Empanada in Basalt.\" class=\"h-100\">\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\" readability=\"6.5\"><img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/03\/bizmonday-atd-040119-3.jpg\" alt=\"A variety of freshly made empanadas are offered at The Whole Empanada in Basalt.\"><\/p>\n<div class=\"caption\" readability=\"8\">\n<p><strong>A variety of freshly made empanadas are offered at The Whole Empanada in Basalt.<\/strong><br \/>Anna Stonehouse\/The Aspen Times<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/li>\n<\/ul>\n<p class=\"caption-toggle\"><a href=\"https:\/\/www.aspentimes.com\/news\/local\/new-basalt-eatery-offers-the-whole-empanada\/#\" class=\"show-captions\">Show Captions<\/a><a href=\"https:\/\/www.aspentimes.com\/news\/local\/new-basalt-eatery-offers-the-whole-empanada\/#\" class=\"hide-captions\">Hide Captions<\/a><\/p>\n<\/div>\n<p class=\"STND-STND BodyText DropCap\">When Yanina Dobarro sought a small kitchen where she could make traditional Argentine empanadas earlier this year, she initially planned on just selling them wholesale to other outlets.<\/p>\n<p class=\"STND-STND BodyText\">But when she found the right location to rent, the space lent itself to opening a small cafe where customers can grab empanadas to go or eat them there. The Whole Empanada opened March 18. Her experience after exactly two weeks in business has convinced her she made the right choice.<\/p>\n<p class=\"STND-STND BodyText\">Customers have been rolling in, empanadas have been rolling out.<\/p>\n<p class=\"STND-STND BodyText\">Dobarro acknowledged she had no idea what makes empanadas such a big hit.<\/p>\n<p class=\"STND-STND BodyText\">\u201cMaybe it\u2019s to have something new,\u201d she said with a smile and shrug. \u201cThey\u2019re easy to eat. They\u2019re good.<\/p>\n<p class=\"STND-STND BodyText\">\u201cI trust this product very much,\u201d she added. \u201cI don\u2019t know why people like it but they do.\u201d<\/p>\n<p class=\"STND-STND BodyText\">She said she makes them exactly the way they are made in her native Argentina, where nearly everyone eats empanadas.<\/p>\n<p class=\"STND-STND BodyText\">\u201cIt\u2019s like the Argentina pizza,\u201d she said.<\/p>\n<p class=\"STND-STND BodyText\">The menu features two favorites, Poncho Beef and Fran Chicken. The former has seared ground beef, sauteed green and while onions, red bell peppers, carrots, boiled eggs, green olives, herbs and spices tucked into a bread exterior.<\/p>\n<p class=\"STND-STND BodyText\">The menu also boasts the Gaston Humita, which substitutes meat with whole sweet corn and mozzarella cheese, and her personal favorite, the Missy Caprese, with mozzarella cheese, sun-dried tomato, basil and extra virgin olive oil.<\/p>\n<p class=\"STND-STND BodyText\">Each empanada is about the size of a medium-sized fist. They sell for $3.75 each or $33 for a dozen. They are also available frozen, 10 for $25.<\/p>\n<p class=\"STND-STND BodyText\">She knows the Roaring Fork Valley has a soft spot for empanadas because she used to operate Francesca\u2019s restaurant in Aspen with her former husband. She decided last year to start her own business selling empanadas wholesale to grocery stores, gas stations and other outlets. She couldn\u2019t find an affordable space in the upper valley but a site opened in the business center along Willits Lane in Basalt that houses such businesses as Valley Lumber. She\u2019s located at 31 Duroux Lane, Suite G. It\u2019s just off the elbow in Willits Lane, so it will be a hop and skip for anglers fishing the Roaring Fork River at Hooks Bridge this summer. Vehicle access is Duroux Lane. The Whole Empanada is open from 10 a.m. to 2 p.m.<\/p>\n<p class=\"STND-STND BodyText\">Dobarro said business is hopping enough that she will concentrate for now on making empanadas for sale out of her business. Once she adds an employee or two, she plans to get the wholesale business cranked up. She ordered an empanada maker that was shipped in from Argentina. She\u2019s not mechanically inclined, she said, but used FaceTime with representatives of the manufacturer to figure out how to get the high-tech contraption put together. It can make 1,000 per hour, though as a one-woman operation she is making them by hand. She makes large sheets of dough, cuts out each empanada, fills it and then wraps the dough around the filling.<\/p>\n<p class=\"STND-STND BodyText\">Dobarro first started coming to Aspen in 2002 on a J1 work visa. She is now working on citizenship \u2014 a process that some people find \u201cscary\u201d but she said she is undaunted.<\/p>\n<p class=\"STND-STND BodyText\">She decided not to go with an Argentine-influenced name for her business. She wanted to embrace her new home country with a more American name. She chose to do a word play off of the phrase \u201cthe whole enchilada.\u201d<\/p>\n<p class=\"STND-STND BodyText\">\u201cIf everything goes as it is now, I think it will be very busy this summer,\u201d Dobarro said.<\/p>\n<p class=\"STND-STND BodyText Tagline\"><a href=\"mailto:scondon@aspentimes.com\">scondon@aspentimes.com<\/a><\/p>\n<p><a href=\"https:\/\/www.aspentimes.com\/news\/local\/new-basalt-eatery-offers-the-whole-empanada\/\" target=\"_blank\" rel=\"noopener noreferrer\">via:: The Aspen Times<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yanina Dobarro opened The Whole Empanada in Basalt on March 18. She&#8217;s been encouraged by the reception.Anna Stonehouse\/The Aspen Times Yanina Dobarro initially planned to provide her empanadas wholesale only to retail outlets, but she found a space at 31 Duroux Lane, suite G, in Basalt that lends itself to direct service with a display [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49],"tags":[],"class_list":{"0":"post-2442383","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-local-news"},"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-06-16 01:18:54","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"KSPN The Valley&#039;s Quality Rock","distributor_original_site_url":"https:\/\/alwaysmountaintime.com\/kspn","push-errors":false,"_links":{"self":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2442383","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/comments?post=2442383"}],"version-history":[{"count":0,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2442383\/revisions"}],"wp:attachment":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/media?parent=2442383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/categories?post=2442383"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/tags?post=2442383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}