Santo Tomás Gastronomy conducts blind tasting and recognizes the best beef empanadas in Copiapó
The initiative involved the anonymous purchase of empanadas from 11 bakeries and factories in the city, which were evaluated by a jury composed of teachers, chefs and representatives of the regional gastronomic world.
Copiapó, September 17, 2026 – As part of the National Holidays celebrations, the Gastronomy program at Santo Tomás Copiapó held a blind tasting to identify the best beef empanadas in the city. The initiative involved the anonymous and random purchase of empanadas from 11 bakeries and empanada factories in Copiapó, with the aim of evaluating the quality of the products that reach the tables of local families every day.
The activity was led by Daniela Moya Argandoña, director of the Gastronomy program at Santo Tomás Copiapó, along with professors Franchesca Domínguez del Portillo and Alelhí Saud Reyes. Afterward, the empanadas underwent a blind tasting by a jury composed of Gastronomy professors, chefs, and representatives from the regional food industry.
During the tasting, various fundamental aspects of this traditional Chilean preparation were considered, including the quality and texture of the dough, the flavor and seasoning of the filling, the aromas, the proportions and the incorporation of classic ingredients such as olives, eggs and traditional raisins.
The best empanadas
After the evaluation, first place went to Anka Malen Bakery and Pastry Shop, located on the corner of Henríquez, next to the Copec gas station. Second place went to Hornitos de La Candelaria, while third place was awarded to Panadería Industrial, located on Chacabuco Street.
“Making a random, blind selection adds value to the result, since the dishes being evaluated weren't made specifically for a competition, but rather correspond to products sold daily to the community,” explained Daniela Moya, director of the Gastronomy Department at Santo Tomás Copiapó. “We feel that valuing the work of local bakeries and factories in this way is an honest initiative that is very close to the people,” she noted.
The event took place at the Pisco Bramador vineyard, where Pilar Uribe, owner and creator of the initiative along with Sergio Grossi, welcomed the jury and highlighted the opportunity to create new avenues for collaboration between regional production and the culinary world. “Today’s activity was fantastic. Eleven empanada shops, chosen randomly, were evaluated, and what better place to do it than this beautiful spot in Bramador. We are delighted to be a part of it and hope that this will also inspire us to carry out more activities and create synergies with the Gastronomy Department at Santo Tomás University, promoting regional products,” Uribe stated.
Meanwhile, Franchesca Domínguez, a Gastronomy professor at Santo Tomás, commented that “the activity was part of the National Holidays celebrations, and the empanadas evaluated demonstrated their excellence, making the competition very competitive. The evaluation was close and difficult, since all the selected empanadas were of a high gastronomic standard. They were all a good size and quite generous,” she said.
Andrés Quiroz Ortiz, executive chef of Drive In Copiapó, also participated as a judge. He valued the experience of sharing with other professionals and recognizing traditional dishes from the region. “I had the pleasure of participating as a judge in a blind tasting, where we were able to recognize and celebrate the traditions of Copiapó. It was a wonderful experience, sharing with colleagues, tasting different empanadas, and appreciating the flavors, techniques, and that touch of tradition that connects us to our identity,” he said.
The jury was made up of Franchesca Domínguez del Portillo, Alelhí Saud Reyes, Alexis Bugueño Núñez and Alejandro Araya Morgado, linked to the Gastronomy career of Santo Tomás; Andrés Quiroz Ortiz, executive chef of Drive In Copiapó; and Sergio Grossi and Pilar Uribe, representatives of Pisco Bramador.
