Born from a Colombian family’s New York restaurant, NADAS Empanadas makes colorful, gluten-free Colombian empanadas designed to welcome more people to the table. Olga Santos opened Aqui Es Santa Fe in 2008, and her son Carlos launched NADAS in 2020, carrying forward family recipes while using natural extracts for the rainbow-colored dough. The company now produces in Harrison, New York, and ships its frozen empanadas across the Northeast.
Big Booty Bread CoFounded in 2005 by Jose Rojas, Big Booty Bread Co. is a bakery making freshly baked breads, pastries, and Latin American sweets in New York’s Chelsea neighborhood. Rojas grew up in his immigrant parents’ Colombian bakery, Don Ricky’s, and brought that family baking tradition together with his Latin American roots at Big Booty. The bakery also makes select gluten-free Latin goods using yucca flour rather than wheat.NEW YORK, NY
La Empanada MíaLa Empanada Mía es una empresa familiar chilena que hornea empanadas para comer en sus locales, retirar o disfrutar en casa. Su propuesta combina recetas tradicionales como el pino y el pastel de choclo con creaciones propias, además de ofrecer alternativas vegetarianas, dulces y productos congelados. Opera sucursales en Recoleta, Algarrobo y Valle Grande Lampa, y también abastece vitrinas de otros negocios con más de 15 variedades listas para vender.
Paleteria FernandezPaleteria Fernandez makes and distributes fruit paletas, ice cream and other frozen treats in New York, bringing the traditional Mexican paletería experience to its Port Chester and Mamaroneck shops. The family business has operated in New York since 2004, using recipes passed down from its parents, who learned them in Tocumbo, Michoacán—the birthplace of the La Michoacana paleta tradition. Its Mamaroneck location, opened in 2010, serves as the parent branch distributing products to other establishments.PORT CHESTER, NY
Everybody Eats, IncEverybody Eats began in Brooklyn in 2004 when lifelong celiac Pedro Arroba started baking with $600 after failing to find bread he wanted to eat. Two decades later, his personal approach still defines the bakery, which makes handmade gluten-free food for people managing celiac disease and other allergies. Its dedicated facility supports that mission while Arroba continues developing breads and treats with familiar flavor and texture.BROOKLYN, NY