The Empanada Spot in Chula Vista's Third Avenue district serves handmade empanadas from a multi-generational family recipe rooted in the original beef, potato, and olive filling. A rotating roster of savory and sweet fillings — chipotle chicken, quesabirria, rajas con queso, pepperoni, churro cheesecake — pairs with the roasted-bean menu at Dark Horse Coffee Roasters. Each empanada is crimped by hand, sealed, and fried to a flaky golden crust in small batches throughout the day. The savory lineup occupies a Latin street-food niche on the same 91911 stretch that includes the wood-fired pies at Zappy Pizza. Signature fillings use a double-seal crimp technique on house-rolled dough yielding a shell that shatters at first bite while holding fillings like slow-braised costilla de puerco and shrimp-and-cheese intact.