On August 17th, we got to tour the Nuchas catering facility and talk with Daron Dyke, the Catering & Special Events Manager. Whether you get your empanada from their food truck, one of their kiosks, a push cart, or catered straight to your office they do not disappoint. Buffalo Chicken and the Apple Cranberry Nutella are by far my favorites. If you missed the Snapchat series of our tour be sure to add us @FoodtoEat on Snapchat for more segments.
What sets you apart from all the other restaurants/caterers in your cuisine?
What sets us apart is our dedication and commitment to creating gourmet products, using high quality ingredients. All of our empanadas are made from scratch in our USDA certified facility.
What is your favorite dish on the menu and why?
My favorite dish is our Sweet Empanadas, made with a white almond dough and filled with a deliciously sweet mixture of granny smith apples, cranberries, pears, Nutella, and chocolate, it’s simply irresistible
What is the background story behind the opening of Nuchas?
Founded in 2009 by Argentinian visionary Ariel Barbouth, Nuchas was inspired by the fast-casual empanada restaurant concepts in Argentina. With his vision of wanting to bring a bite of his Spanish culture to America, Ariel created Nuchas, a caterer and wholesaler of gourmet empanadas. In 2011, Nuchas won a competitive bid to open its first kiosk in the heart of Times Square, New York City. Since then, Nuchas was awarded 2013 Rookie of the Year and the 2014 People’s Choice at the New York Vendy Awards, known as the “Oscars of Street Food.”
What is the most enjoyable part about Nuchas?
Being able to interact and bring people from various cultures around the world together with our empanadas is the best part about Nuchas. New York City is already a melting pot of cultures and being a part of Nuchas allows us the opportunity to promote cultural diversity and unity through food.
What is your secret to keep customers coming in?
Our bold flavor profiles and quality ingredients keep customer coming back. You can get a fried empanada just about anywhere in the city but Nuchas, “always baked, never fried” concept is truly one of a kind.
What is the biggest challenge you have overcome in the catering industry?
The biggest challenge is finding the balance of rapid growth and efficiency. We as a company strive to be the pioneer multicultural brand of all hand-held foods, but it’s important for us to do things right for both of customers and our staff.
Advice to anyone thinking about opening a catering business.
It’s a rewarding business but very demanding, so have to be dedicated, personable, and authentic in order to truly succeed.