To improve the mental health of our industry, the dining experience of our guests, and our community at large.
Long seen as a taboo topic in our country, the deaths of Benoit Voilier and Homaro Cantu have ignited a conversation on mental illness in the workplace. No longer swept under the rug, stories of depression,anxiety, and addiction have inspired restaurants to look beyond the sustainability of their ingredients.
At Mezón this means engaging in an open dialogue on mental health and happiness with our staff. To act on our goals we are pledging .50 of every empanada sold to practices of mindfulness in the work place. With the help of our guests we can transform a traditionally ‘all or nothing’ culture towards on of balance, presence, and artistic empowerment.
Eat Justice is a movement of restaurants on a mission to translate taste and tradition to pride and progress.
Through cause partnerships, creative events and everyday food choices, we work to keep cultural diversity strong, reconnect with our environment, and empower the talented restaurant community.
Well being means considering all parts of health. What is good for me, must be good for the land and all life connected to it. Sustainability can only occur when the whole is greater than the sum of its parts.
It’s all about connection. Every form of life is part of a larger whole. It’s time we leverage the power of our craft to unite all people around a common table.
A reflection of time and place. The power of today will shape the communities of tomorrow.
To harness the power of everyday food
choices to change the way people engage with our industry, the planet and their community.
of yoga & meditation
Mindfulness training is the ancient art of paying “it” forward. “It” being peace, calm, presence and consideration. We hope you will help us support this noble cause of offering mindfulness based services for the staff in the gesture of providing you the best versions of the most excellent people we know, for the most stellar dining experience possible.
Meditation helps you do the right thing when the wrong things are happening…it is the key to clarity and prosperity.
- In a large bowl, sift the flour, baking powder and salt.
- Add the butter and cut in with fingers or a pastry blender until it has the consistency of coarse cornmeal.
- Make a well in the center, add the water and eggs.
- Knead with your hands until a dough forms, being careful not to overwork the dough.
- Wrap in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Heat the oil in a medium skillet over medium heat.
- Add the garlic and cook until golden brown, about 30 seconds.
- Add the onions, bay leaf and bell peppers and cook, stirring occasionally until tender, about 5 minutes.
- Add tomato and cook another 3 minutes.
- Add scallions and white wine and cook 5 minutes, stirring occasionally.
- Add shredded chicken meat, herbs, salt and pepper, cook 5 minutes.
- Taste for salt, remove bay leaf and transfer to a bowl and allow to cool to room temperature.
- The filling can be refrigerated, covered for up to 3 days.
- Cut the dough into 20 equal pieces.
- Using a rolling pin, on a floured work surface, roll out each piece of dough about 1/8th inch thick.
- Use a large round cutter, or a small plate as a guide, cut the dough into 4 inch circles.
- Place 2 Tablespoons of filling in the center of each circle, dampen the edge of the circle with water and fold the dough over the filling to make a ½ moon.
- Crimp the edges of the empanada with a fork to seal.
- In a large heavy pot or deep skillet, heat the oil to 375 degrees F.
- Working in batches, add the empanadas 3 or 4 at a time.
- Cook until golden brown, do not overbrown.
- Drain onto paper towels and serve.
- Flour - 4 cups
- Baking Powder - 1½ teaspoons
- Salt - 2 teaspoons
- Butter, cold - 6 tablespoons
- Egg Yolks - 1 each
- Eggs - 1 each
- Water, Ice cold ¾ cup
- Extra Virgin Olive Oil - 2 tablespoons
- Onion, diced small - ½ cup
- Garlic, minced - 1 tablespoon
- Red Bell Pepper, diced small - ¼ cup
- Tomato, seeded, diced small - ¼ cup
- Scallions, chopped - 6 stalks
- Chicken Meat, shredded from 1 rotisserie chicken – 2lbs (approximately)
- White Wine - ¼ cup
- Cilantro or any herb of choice (parsley or basil), chopped - 1 bunch
- Dried Oregano- 2 teaspoons
- Bay Leaf - 1 each
- Salt- 2 Tablespoons
- Black Pepper, ground - pinch
- 4 cups of vegetable oil