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By Priya Konings

It’s almost National Empanada Month! Yes, we’ll take any excuse to drink booze and eat good food, and you know you will too. Here are two ways to celebrate: first, on April 8, which is officially National Empanada Day, all empanadas at Cuba Libre will be available for just $1 at the bar.


Alternatively, you can take a empanada cooking class at Cuba Libre on April 15. You will eat your own creations, and enjoy a complimentary sangria or mojito. We went to the cooking class preview to check it out and here is what we discovered: Chef Matt Zagorski is a great cooking teacher, and the empanadas he will teach you to make are delicious and easy enough to make at home. In addition to the cooking skills and booze, we also scored a recipe and some great photos, so read on and sign up for this class before it fills up.


Mozzarella, Tetilla, Monterey Jack and Sweet Roasted Onion Empanadas
Created by Cuba Libre Restaurant & Rum Bar’s Concept Chef Guillermo Pernot


• 20 empanada discs (use Goya)
• 3 eggs
• 1 tablespoon water
• 5 ounces whole milk mozzarella cheese, shredded
• 3¾ ounces tetilla cheese, shredded
• 3¾ ounces Monterey jack cheese, shredded
• ⅓ teaspoon ground nutmeg
• ½ teaspoon Kosher salt


In a heavy pan, sweat onions very slowly with butter and salt. Allow to cook until very soft and just beginning to turn brown. You do not want any color. Once very soft, remove from the heat, add vinegar and allow the entire mixture to cool.
Toss the cooled onions with the three cheeses, nutmeg and salt. Portion into 1½ ounce balls. Place the ball of filling in the center of the empanada disc, fold in half and crimp edges with a fork. Combine eggs and water and brush empanada disc with egg wash. Cook empanadas either by baking or frying.