Cantina Latina

About Cantina Latina

Making fresh Empanadas since 2013

"Crisp, flavour-crammed empanadas are hand-made while you watch. Strong vegetarian and vegan options, or throw it all to the wind and get into the Pino: slow-cooked Tasmanian beef, golden onions, raisins, herbs, and olives."

* Bio from the 2022 MOFO Winter Feast

How did it all start?

Chilean ex-pat Joana Cubillos after finishing a science degree and completing a PHD in marine biology and expecting a child in the next few months decided to try with a friend, Chilean Fernanda Sotomayor to make and sell Empanadas to other chileans craving the popular street food.

After several successful events like the Cygnet Folk Festival, Wooden Boat Festival, Hobart Twilight Market, Sandy Bay Easter Long weekend celebration, they tried as casuals at Salamanca market which went well. Fernanda returned to Chile and Joana's partner and new dad Philip (loco Rubio) Bohm came on board and the permanent stall at Salamanca Market was born.

What we do today?

Every saturday we are at Salamanca Market from 8am to 3pm serving Empanadas from our market stall. Sometimes we are also doing other events in parallel. From the huge enterprize of the MOFO Winter Feast to supplying a small office party, we have it covered.

Please feel free to contact us about your upcoming event!

Whats our dough recipe?

Every so often out comes this question from our customers, resulting in the usual polite evasive answer to this question.

The answer is no real secret. Its wheat flour, sorry to the celiacs and those wishing to copy our light crunchy dough.

We had a red hot attempt at creating a gluten free empanada however logistically at Salamanca we can't have a seperate preparation section to keep gluten free items completely isolated.

We do have an alternate gluten free recipe we can provide for events however! Give us a quick email to discuss the options.