Every now and then, a dish starts with a flavor… and sometimes, it starts with a splash.

This one started with both.

I’ve always admired José Andrés—not just for his food, but for his fire. His ability to bring boldness and soul to a plate, and still make you feel something bigger than food. That energy inspired this empanada.

It’s filled with grilled vegetables and melty Mahón cheese, all wrapped in a homemade cream cheese dough. Spanish in spirit, comforting in texture, but still with a little drama. The kind of plate that makes noise without saying a word.

We call the sauce “Piquillo Paint”—a piquillo pepper purée thrown onto the plate like it was meant to be there all along. It’s not careful. It’s expressive. It’s how I imagine José would do it—loud, unapologetic, full of flavor.

This dish feels like a moment where food gets to be fun again. Not fussy. Just big-hearted and bold. And sometimes, that’s exactly what we need in the middle of a 1,000-person day.