Credit: Blind Coyote

A Decadent Protein Swap

Ground lamb elevates the empanadas at Blind Coyote

Creating a wholly fresh take on empanadas that breaks with tradition in the dough, protein and presentation was an ongoing quest for Karl Pfleider, executive chef/partner at Blind Coyote Cantina. Lamb Empanadas, made with traditional pastry dough, were first offered as an LTO at sister concept, The Blind Pig, but Pfleider was eager to incorporate masa in keeping with the Mexi-Cali theme of Blind Coyote. “We wanted to get away from pastry dough, but getting the masa just right was challenging. However, once we ironed out the kinks, the dish made more sense and we’re really happy with the final product—as are our guests,” he says.

This roundup features entries and insights from the 2025 edition of Best of Flavor. Check out all 100 reader-submitted menu inspirations here.

Best of Flavor 2025

About the Author

Nicole Duncan is the digital managing editor of Flavor & the Menu. She's reported on the restaurant industry for a decade, most recently as the editor of FSR magazine. In 2021, she won a Folio award for her feature on restaurant tycoon Tilman Ferttita. The following year, FSR was awarded Best Overall Issue for its May 2022 issue featuring Andrew Zimmern. She has profiled well-known chefs including Paola Velez, Fabio Viviani and Daniel Boulud, but also relishes the opportunity to spotlight under-the-radar trends and innovators.Read More Stories by Nicole Duncan