Plans Submitted for Ana’s Killer Empanadas in Royal Palm Beach

The growing empanada brand has a new shop in the works in Western Plaza Shopping Center

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official

Located on the southeast corner of Southern Boulevard and State Road 7 in Royal Palm Beach, West Plaza Shopping Center appears to be the future home of a new Ana’s Killer Empanadas. The brand is a recent invention by Ana and John Brice, but it has gotten right to business expanding in the South Florida market, where it currently has locations in Delray Beach and West Palm Beach.

Now the brand has submitted plans for a new location in the Royal Palm Beach shopping center, at 9888 Southern Boulevard.

“Born in Honduras, raised in Belize and with extensive travel in Mexico and Central America, Ana emigrated to the U.S. arriving first in Los Angeles,” the Ana’s Killer Empanadas website tells the story. “Drawing on her extensive multi-cultural culinary background she partnered with other foodies in L.A. to establish a high-end catering business that brings world-wide flavors to exclusive clients throughout Beverly Hills and Southern California. Ana recently moved to Palm Beach County and had the desire to bring her beloved Latin recipes infused with traditional American favorites to her new home.  The result: Ana’s Killer Empanadas!”

In addition to more familiar empanada fillings like beef and chicken, Ana’s Killer Empanadas serves up elaborate flavors like the Brisket Empanada (Dry-rubbed Angus brisket, slow cooked in Ana’s kitchen, then shredded and blended with her honey-sweetened southern-style BBQ sauce, then folded in a delicious baked empanada shell and dusted with a delicious crunchy brown sugar and spice coating), the Cuban Sandwich Style Empanada, and the Buffalo Chicken Empanada.

Opening in Western Plaza Shopping Center, the new Ana’s Killer Empanadas would join a restaurant community that includes Island Root Kava Bar, Colombiano 2, and La Perrada del Gordo.

You can keep up with Ana’s Killer Empanadas by following @anasakillerempanadas on Instagram.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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