By Liv Martin Star Tribune Aug 7, 2020
In light of the pandemic, they've shifted their focus from catering to their frozen empanadas, which has resulted in unprecedented sales. This has allowed them to grow their staff from two to six.
https://www.startribune.com/5-best-things-our-food-writers-ate-in-the-twin-cities-this-week/572038692/?refresh=true
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