LOCAL BUSINESSES
The essence of Latin cuisine is that it is colorful, joyful and above all, flavorful, and none of its snacks are more appetite-inducing than the empanada.
For many, an empanada is simply a pocket of dough with a savory filling. But for the Latin community, it’s more than just food. It’s a symbol of culture, tradition and love.
Yapa Artisan Empanadas seeks to share this experience with everyone at Texas State, offering not just a delicious dish but a heartfelt gift — a Yapa.
Empanadas come in many forms, with each culture adding its own spin. Argentinian empanadas are often fried with a crunchy, wonton-like dough, while Peruvian empanadas are dusted with powdered sugar and eaten with a squeeze of lime. Despite these variations, Yapa puts its own Chilean twist on the beloved pastry.
Yapa Artisan Empanadas operates from 9 a.m. to 3:30 p.m. Monday through Thursday. Photo by Kimberly Olivas
The name Yapa is inspired by ancient languages from the Chilean region, including Quechua and Mapuche, and means “what is given without obligation;” A Yapa is a gift, perfectly capturing the spirit of the business.
For over 12 years, Yapa has brought the experience of empanadas to the public, sharing memories, heritage and the spirit of Latin culture. Whether for those missing home or those eager to explore new cuisines, Yapa’s empanadas bring people together.
Leopoldo “Polo” Valdes, founder and CEO of Yapa, leans back in his chair as he recalls his first experience with empanadas, reminiscing about his childhood, family and traditions.
“My house, my family, they’d buy them every Sunday,” Valdes said. “It was like, religiously, they would bring empanadas every Sunday.”
However, bringing Yapa to the market wasn’t easy. Valdes never envisioned starting a business. Like many Latinx individuals, he was taught to go to school, get a job, get married and live a traditional life. But while visiting local farmers markets, he noticed many sweet varieties of empanadas, yet none offered the savory flavors from his childhood.
“I was like, ‘OK, why are there no savory empanadas?’ Valdes said. “That’s when the idea came up, but I had never made empanadas before in my life.”
Determined to bring the empanadas he loved to the public, Valdes applied to sell at the farmers’ market in San Antonio before even testing a recipe. He started with a simple menu –– smoked barbecue brisket empanadas and traditional Chilean beef empanadas. After trying his first batch, he knew that something so special had to be shared.
“When I had that first bite of my traditional empanada, that brought me back home, brought me memories,” Valdes said.
As Yapa grew, Valdes saw the opportunity to develop new flavors and explore culinary influences, while adapting to all preferences, including meat, vegetarian and vegan options.
“We want to be as truthful as possible,” said Raul Escobar, Yapa’s director of operations and business development manager. “But, of course, it’s kind of like our take on the empanada.”
Even when recalling the challenges of starting Yapa, Valdes smiles reminiscently. He remembers adjusting the size of his traditional Chilean empanadas, originally about 12 ounces, due to customer requests.
With feedback, the team continued to refine the business, valuing the direct connection with customers at the markets, ensuring the best experience.
At one point, Valdes found himself knocking on doors to secure a commercial kitchen space, eventually renting a table at La Fonda in Alamo Heights. He worked from 3 a.m. to 8 a.m. before the restaurant unexpectedly shut down, leaving him with nowhere to work. Yet, a week later, Valdes was up and running again, working from a new kitchen.
“When you start a business and you’re passionate about it, you just have to do it yourself,” Valdes said.
Yapa Empanadas flourished, expanding from farmers’ markets and online orders to food trailers at universities like the University of Texas at Austin and Texas State University, producing about 4,000 to 6,000 empanadas per week.
“We really feel like eating an empanada is a journey,” Escobar said. “It’s not just for the moment, but you close your eyes, you take that bite and it takes you to a place.”
Claudia Alegría, who runs the Yapa truck at Texas State University, embodies the spirit of Yapa. Her last name, “Alegría,” meaning happiness. From the moment she opens the window to serve customers, her radiant smile and warmth fill the air.
“In truth, one feels like a mother, but it is very good, I like to interact with youth,” Alegría said.
Alegría’s bond with empanadas goes beyond her role at Yapa. For years, she’s been making them for her family Chile’s Independence Day celebrations. She proudly claims that the Chilean empanada “runs in her veins,” adding, “Chilena de corazón,” meaning “Chilean from the heart.”
Looking ahead, Yapa Empanadas hopes to continue growing, possibly opening a store to offer a more personal experience with Chilean culture.
“They’re made with a lot of love and intention, and I don’t know, it’s just, if you want a different experience of empanadas, I recommend trying our product,” Valdes said.
The Yapa Empanadas team considers they have succeeded because they’ve built a business rooted in love, culture and authenticity. For Valdes, Escobar, Alegría and the entire team, Yapa is more than just a business — it’s a family.
“Yapa is like a brotherhood between all of us. [It is] like a union of cooperation, of helping each other. That’s it,” said Alegría. “Yapa is love because they do everything with love. And I do the same, I sell with love.”
