All Reviews
Maria Llanos de Otoya
2 months agoThe best Chilean empanadas, pastries and pastel de choclo!!!
Esteban Cazarez
4 months agoMy fiance and I love this place. It's the only Chilean Delhi near socal
Nathan Richard Rivera
7 months agoIt’s a home town feel, great food with a wide variety, and the workers make you feel at home!
King Yao
a year agoSuch great Chilean empanadas. Only one table, so not a great place to sit and eat. Take home is excellent. Let them heat it up and still good after. Two empanadas are more than enough for a normal-sized dinner
Cynthia Hernandez
a year agoReally good empanadas, only thing was their fryer was down but still left really happy. They have one table so it's more of a to go food place. Will be back for their combos as they are great deals. We got the cheese empanada, spinach and cheese, guava tart, and potato meat item. All were really good but we decided that the spinach and cheese was the best
Felipe Latorre
a year agoSolid little Chilean market (of which there are almost none in LA), with good empanadas and great bread. The star of the show for me are the pan amasado – they’re buttery and indulgent. I’ve never had anything from their lunch menu, but they seem to have a lot of Chilean staples on the menu. There’s extremely limited seating, so I suggest arriving ready for takeout more than anything. Parking is also limited, since it’s in the same strip mall where the popular Pollo Inka is.
Janet Sepul
2 years agoI think it's the best empanada for us (Chilieno style)...especially I love papa relleno (beef potato ball) with salsa.
Jared Cohee
5 years ago🇨🇱 CHILE Excerpt from Eat the World Los Angeles: The label of "national dish" is something that is always a bit fluid, and Chile might have the longest list of this or that claimed by one person or another, but the most unique of them might be the pastel de choclo ($9.99). They have a few of these in the refrigerated case ready to be reheated (if you choose), but they also work just as well to take home and stick in the oven. Hidden beneath a burnt and crispy (in a good way) top layer is a savory corn and chicken casserole that also includes onions, raisins, and olives. The dark meat has all been taken off the bone, making this very easy to eat. Like the empanadas, it combines elements of sweet and savory. Without the meat, it could almost be eaten as a dessert.