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Let me share a story with you.
During a significant portion of my career, I had the opportunity to travel and negotiate contracts for the United States. These contracts involved various commodities such as proteins, starches, salt, and produce. Throughout my travels, I dedicated my time to researching different cultures and their culinary traditions. What fascinated me the most was the concept of fusion cuisine, where two countries' flavors and techniques would come together to create something unique. I called that a “Celebration.”
Now, I share this story through the empanadas we serve at Cielito. Each hand-crafted empanada represents a culinary inspiration that showcases the beautiful celebration of two cultures. If you're curious about the origins and influences behind our delicious empanadas, feel free to ask our team. They would be more than happy to share the stories behind each authentic creation.
Cris Sanchez
Our Seasonal Menu
De Carne: Local Grass-fed beef, cage-free hard-boiled eggs, sautéed onions, green Capistrano olives, pimentón, Chemichurri .
Gobernador: Fresh local bay shrimp, white-Mennonite cheese, roasted red and shishito peppers, grilled yellow onions.
Champignons: Fresh local seasonal mushrooms, local shallots, Chilon seasoning, aged Pecorino Reggiano, crème fraiche
La Messi: Thin slices of arrachera beef, local organic heirloom tomatoes, Parmesan, local creamy mozzarella cheese
De Papa: Local potatoes, Spanish chorizo, fontina cheese, sweet onions.
Pollo: Local, free-range chicken breast oven-roasted with rosemary and marinated in oranges, topped with roasted onions, red bell peppers, and Chilon escabeche.
Jamon y Queso: 16 to 24-months-aged prosciutto, Local fresh mozzarella, and smoked Gouda cheese with a drizzle of seasonal truffle oil.
Barbacoa: Slowed cooked short rib in Malbec, olive oil, herbs, sautéed sweet onions, tomato paste, dry currants, and Chemichurri seasoning.
Espinacas: Locally sourced organic spinach, sautéed onions, raisins, and Grana Padano cheese.
De Rajas: Grilled Poblano peppers, freshly diced yellow onions, sweet corn kernels, crème fraiche, spices
The In-n-Out: Grass-fed beef, cage-free eggs, caramelized onions, salsa golf
Dulce de Leche: Mashed bananas, Argentinian dulce de leche.
Apple: Crisp apples, raisins soaked in cider and brown sugar, cinnamon, lemon, ginger
Cherry & Blackberry: Wild and Black cherries simmered in port, blackberries
Sauces
Chemichurri- Argentinian inspired
Tamarindo Chile Morita- Mexican inspired (spicy)
Spicy Chemichurri- Argentinian inspired (spicy)
Malbec and Currant Molases
Escabeche- Peruvian inspired
Chilon- Tangy
Barro- Mole inspired
Acceto Casero- Albanian inspired
Spicy Chilon- Tangy (spicy version)
Zucco Vinagretta- Tomato Italian inspired
Moraco- Moroccan inspired
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