So after years of dominating the Santiago, R.D. market, we decided it was time to expand. It's been roughly a year since we have opened our production facility in Haverstraw, NY.

Now we have 5 locations in the Manhattan area, in addition to the Haverstraw facility. AND, we haev acquired a location in Miami,FL to tap into the Florida market.




















Check out this video from one of our locations:

http://www.youtube.com/watch?v=8XtmxrNGQ40

Where is it located in Miami, Florida?

My beloved aunt used to make some of the best empanadas around, and had lucrative business for a long time. wish I had an empananda eatery here in Rochester, NY.

do you think that you can tap into the jAMAICAN BEEF PATTY market?

Dr. Dread,

i'd love to get my hands on some of those.

next time you are either in Brooklyn or the Bronx, there are patty places all over. the glory of Jamaican patties is that they are baked, not fried. a little easier on the waistline, and the cholesterol. Dominicans should really consider baking theirs, if they want the same acceptance in the USA. a relative of mine supplies them to the school district, and i can assure you that they would not be willing to have them on the lunch menu if they are fried.

Dread i know of a place 15 min from me that bakes their empanadas and the lady responsible es una Capitalena buena gente de verdad. I remember you using a Belkis metaphor on greasy empanadas in Jarabacoa which had me laughing. Yes i have found the first one that i know of here in Mich.

Thank you dreadlocks, I will take it into consideration. I too have contemplated the acceptance of a fried food in schools. We have changed a few aspects of our ingredients in order to make them healthier and lower the cholesterol, and so far, we have had great critique from our patrons in NY.

To tap into the baked pattie market shouldn't be too much trouble. I will bring it up in our next meeting. I appreciate your input.

--Edward

Edward, i sent you a pm. please check it.

dominicans sure love fried food, around my way, theres a cuchifrito restaurant that sell all types of dominican cuchifrito food we would find on the homeland. they cook good and have a nice menu but they just fry the shit out of the meat, i hate that shit. what i do in my restaurant is that i have separate friers for the meat and for the plantains and fries and all that other high temp cooked food, and i leave the meat friers in low temperature to preserve juiciness and tenderness. anyway congrats on the success, hope you make it big, we need a Dominican golden krust lol. btw is there one in the heights? my boy had told me of something like this when he goes to 190th by the malecon