If you are an aficionado of Argentine empanadas, you must visit Argenta in the western San José suburb of Escazú. 

Empanadas, dough patties stuffed with a variety of fillings, mostly savory, are either baked or fried. They’re called by many different names and are eaten all over the world. In Latin America, the fillings and cooking methods differ from country to country. At Argenta, the Argentine empanadas are baked, unlike their Costa Rican cousins, which are usually fried and tend to be on the greasy side.

Argentines Christian Segovia and Marianna Garro settled in Costa Rica five years ago and opened their small empanada restaurant last November. Before that, Garro, who makes the empanadas, used to walk the streets with a basket, selling them hot. She also took orders at home until they saved enough money to open their own restaurant. Segovia runs the small establishment with its few colorful tables and chairs both inside and in front of the restaurant. People can enjoy their hot empanadas on the premises or take them home or to their office. Segovia says takeout business is “really booming.”