Emanuel Colombo, owner and founder of Masa Empanadas, was born and raised on a small family farm in the province of Entre Ríos, Argentina. In 2010, he left behind his life as a farmhand and moved to Lima, Peru, to pursue his passion for dance. There, he studied, trained, and performed in numerous theatrical productions and dance shows, including appearances on Peruvian television.
In 2015, Emanuel moved to the United States to further develop his dance career—a journey that flourished until the COVID-19 pandemic abruptly paused live performances. During this unexpected downtime, Emanuel turned to another lifelong passion: food.
Empanadas had been a staple of his upbringing, prepared by his mother, who also taught him the craft. Drawing from those traditional family recipes, Emanuel began creating his own take on the classic Argentinian empanada—this time with a plant-based twist. Guided by a discerning palate and a commitment to quality, he refined his recipes to offer something truly unique.
Today, Masa specializes in handcrafted vegan empanadas that are organic, thoughtfully prepared, and consistently delicious—each one made with care, tradition, and a touch of innovation.