In an excellent episode of Diners, Drive-Ins and Dives, Guy Fieri takes us on a flavorful journey to the West Side of San Antonio, Texas, where we discover the heartwarming story and delicious empanadas of Fat Tummy Empanadas. Owned by Gustavo PL and Nora Sal, this local gem is a testament to perseverance and the authentic flavors of Argentine cuisine.

A Story of Resilience and Passion

Guy Fieri introduces us to the inspiring tale of Gustavo and Nora, two immigrants from Argentina who initially struggled to gain a foothold in the San Antonio food scene. Their first attempt at opening an empanada restaurant fell flat, primarily because the locals were more acquainted with tacos than empanadas. However, instead of giving up, they pivoted to a food truck, which not only survived but thrived and eventually led them to open Fat Tummy Empanadas.

What’s in the Name?

When asked about the unique name of their restaurant, Gustavo explains, “We call it Fat Tummy because the empanadas are kind of fat—they’re full, they’re huge.” True to its name, every empanada is packed generously, making each bite a delightful experience.

The Craftsmanship of Empanadas

Guy dives right into the action, joining Gustavo in the kitchen to learn how these mouth-watering empanadas are made. The dough, a family recipe passed down from Gustavo’s grandmother, incorporates flour, water, salt, milk, butter, and egg. After mixing, it’s left to rest for 45 minutes before it’s rolled out into large, thick sheets.

The fillings are where the magic truly happens. Gustavo starts with a traditional Argentine filling known as humita, composed of creamed corn, onion, bell peppers, Parmesan, and mozzarella cheese. Guy loved the combo, saying, “It’s almost like a cream corn, just awesome.”

Next, they move on to the spicy chicken empanada, featuring a robust mix of boiled chicken breast, tomato sauce, and a variety of spices, including paprika and oregano. To kick up the heat, Chipotle in adobo sauce is added. “When you say spicy chicken, you mean spicy chicken,” Guy notes, clearly impressed by the bold flavors.

A Special Sauce

And what’s an empanada without a good sauce? Gustavo prepares a Chimichurri sauce that’s different from the standard recipes. Featuring cilantro, garlic, chili, and parsley, it packs a punch. “This is the craziest chimichurri I’ve ever seen… it’s hot, but it’s really good,” Guy exclaims.

Baking Perfection

The empanadas are sealed using a unique press, marked with the Fat Tummy logo. After a quick egg wash, they are baked to golden perfection. The result? A crispy exterior that perfectly encases the rich, flavorful fillings. Guy is visibly excited as he takes a bite, noting, “The dough is really good, the filling is fantastic, and the chimichurri goes with it perfectly.”

Sweet Endings

The episode also delves into their sweet empanada offerings, such as the guava and cheese empanada. Combining guava paste with cream cheese and encased in a slightly sweeter dough, this empanada is dusted with sugar before being baked. “That’s an adult jelly-filled donut,” Guy says, relishing the combination of savory and sweet.

A Community Favorite

Local food blogger Ryan joins in to vouch for Fat Tummy Empanadas, stating, “People in San Antonio know good food, and these people fit right in. They’re great people, and I just enjoy them.” Gustavo and Nora have truly found their place in the local food scene, offering ten varieties of savory empanadas and three sweet ones.

A Heartwarming Conclusion

Guy’s visit to Fat Tummy Empanadas ends on an emotional note, as Gustavo reflects on the journey. “You’re the example of the American story: come to this country, work really hard, work with your family,” Guy says, appreciating the hard work and determination that have led to their success.

For anyone craving a taste of Argentina, a stop at Fat Tummy Empanadas in San Antonio is a must. Not only will you enjoy succulent, delicious empanadas, but you’ll also experience a heartwarming story of resilience and passion.