Imagine walking into your local library and finding a mouthwatering surprise. That's exactly what's happening at the Boston Public Library with the arrival of Magic Empanadas, the brainchild of Edward Jerez, a 37-year-old longtime restaurant server from Dedham. Edward is on a mission to introduce the delicious flavors of Colombian empanadas to Boston. He's not just a newcomer to the food scene; he's also expecting a baby this summer, making his journey even more exciting and challenging. The library's Map Room Lounge is hosting Edward and his gluten-free, crunchy empanadas for a week-long event, thanks to a partnership with The Catered Affair and CommonWealth Kitchen. This isn't just a culinary adventure; it's a tribute to Colombian heritage and a way to bring people together through food.

Edward's journey into entrepreneurship is fascinating. He's worked in various roles in restaurants, from dishwashing to waiting tables. His experience at places like Vida in Hingham and Spiga, an Italian restaurant in Needham, has shaped his skills and passion. Despite initial shyness and language barriers, Edward has found support and growth opportunities through organizations like CommonWealth Kitchen, which he describes as his "college. "

What sets Magic Empanadas apart? Edward explains that they're made from scratch using fresh corn. The gluten-free dough creates a unique, crunchy texture, making his empanadas a delight for those with dietary restrictions. With over a million people suffering from celiac disease, Edward sees a significant opportunity.

The collaboration with the library is a big step for Edward. With help from The Catered Affair and CommonWealth Kitchen, Magic Empanadas will take over the Map Room for ten days. This event is a test of sorts, giving Edward a chance to see how his venture fares in the real world. Currently operating from CommonWealth Kitchen, Magic Empanadas supplies empanadas to various catering services and stores.

Edward's love for food doesn't stop at empanadas. At home, he enjoys cooking salads and soups, especially ajiaco, a traditional Bogotan soup. When not working, he frequents restaurants like Spiga for Italian fare and Soup Shack in Jamaica Plain. Though he avoids overly spicy food, he appreciates the rich flavors that come from traditional recipes.

Edward expresses his admiration for Boston's diverse food scene and friendly people. He feels supported by the city's mentors who guide him on the path to entrepreneurial success. As for his favorite book, it's "Colombiana: A Rediscovery of Recipes & Rituals from the Soul of Colombia" by Mariana Velásquez, a popular Colombian chef who innovates with traditional flavors.

Discovering Magic Empanadas: A Story of Taste and Tradition

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