In a food culture increasingly shaped by speed and convenience, The Empanada Maker has chosen to do things differently. The appeal is in the detail: thoughtfully prepared food, familiar flavors and a commitment to getting it right.
Since opening in Mission Viejo in 2013, the Southern California favorite has earned a devoted following for its gourmet baked empanadas, each one generously filled and freshly prepared. From breakfast varieties to savory classics, sweet offerings, and house-made sides, the menu reflects that attention to detail. Now, under Tatiana Friderici’s leadership, the restaurant is entering an ambitious new era, building on what has kept customers coming back.
Tatiana's journey to The Empanada Maker reflects both business experience and a lifelong appreciation for hospitality. After spending more than 15 years owning and operating nine Subway franchise locations, she decided it was time to pursue a different path. Encouraged by founder Cameron Davis, she joined the company in 2018, eventually purchasing the restaurant in 2024.
"Proudly carrying on a family tradition of restaurant ownership, I've always had a passion for cooking and bringing people together through great food," Tatiana says. "There's nothing more rewarding to me than seeing people enjoy a meal I've prepared."
The Empanada Maker has built its reputation on consistency. Generous portions and attentive hospitality have remained at the center of the restaurant from the very beginning. It’s a place where familiar flavors and a warm welcome make even a quick meal feel more personal.
The menu puts a contemporary spin on a familiar favorite, with recipes designed to be both comforting and satisfying. "We serve handcrafted, baked gourmet empanadas packed with generous fillings—delivering more flavor, better quality, and a lighter alternative to traditional fried empanadas," Tatiana explains.
The restaurant’s mission extends beyond the food itself. Hospitality, integrity, and commitment to customers shape the way the business operates. A commitment to listening to customers and refining the business over time has strengthened those relationships.
That kind of steady progress, however, has required determination, as it does for many independent restaurants. Tatiana acknowledges that expansion demands significant investment, but she has continued to reinvest in the business while preparing for future growth. Navigating the challenges of the pandemic and continually improving operations have strengthened the company and clarified its long-term direction.
That direction is beginning to take shape. “We’re entering an exciting new chapter,” she says. “After years of building a strong foundation, we’re preparing to expand through wholesale partnerships and franchising, bringing our baked, generously filled empanadas to more customers than ever before.”
The brand has also gained national exposure through its appearance on the first season of “America’s Real Deal,” which introduced The Empanada Maker to audiences across the country and expanded its reach beyond Southern California.
Even as new opportunities emerge, Tatiana finds the greatest satisfaction in the daily connections made inside the restaurant. As The Empanada Maker prepares for the future, the focus remains much the same: serving memorable food, making people feel welcome, and giving them one more reason to gather around the table.
Success isn't simply measured by how much the brand grows, but by whether every empanada still delivers the same sense of care that first made Mission Viejo take notice. After more than a decade, The Empanada Maker continues to prove that it does.