Santiago Pariz, a 29-year-old entrepreneur from Yerba Buena, Tucumán, recently opened an empanada shop in Aspen, Colorado, which has quickly become popular among both locals and tourists. His eatery offers 15 different flavors of empanadas, and he has adapted to the American palate while still preserving the authentic Argentine touch. Pariz's journey into the food industry began last year, and he has successfully captured the interest of visitors in one of Colorado's most visited destinations.

During an interview, Pariz frequently pauses to serve customers who are eager to sample his renowned empanadas, which have garnered a loyal following. His ability to communicate in both Spanish and American English reflects his dedication to connecting with a diverse clientele. The emergence of his business not only showcases the adaptability of Argentine cuisine but also highlights the trends in gourmet fast food at ski resorts, as American customers express curiosity about traditional Argentine meals, even to the point of requesting unusual toppings like ketchup.

Pariz's venture emphasizes the cultural exchange inherent in gastronomy and illustrates how innovative culinary ideas can thrive in new environments. With the ski season attracting large crowds in Aspen, his business stands as a testament to the potential of immigrant entrepreneurship in the United States, particularly in the food sector. This success story not only embodies personal ambition but also represents the larger narrative of cultural integration through cuisine, bringing flavors from Tucumán to the slopes of Colorado.