For Cristian, the founder of CTK Empanadas, the kitchen has always been a place of gravity. His story doesn’t begin with a business plan, but with a young Peruvian boy, barely seven years old, reaching for a knife to mimic his mother’s precise chopping skills. It began on fishing boats, eating fresh ceviche cured in lime juice right on the water, and in a home where food was a primary language of connection.
Cristian spent his early career in the heart of the restaurant industry, serving at legendary San Francisco spots like The Slanted Door and even helping set up La Mar Peruvian Cevicheria when it first opened. He moved into hospitality and rose through the ranks of management, overseeing staffing for eleven companies across the country. He was able to understand and manage all the moving parts of a service-focused event, from weddings to tech conferences.
Then, in the wake of the COVID-19 pandemic and the loss of his sister, Cristian stepped away from the high-pressure world of hospitality.
A Search for Purpose
During a two-year hiatus, Cristian transitioned into community health work. Inspired by his younger sister, a nurse, he spent his days helping people find housing and medical resources. He was feeling fulfilled and helping people, yet something was missing. The desire to be working with food never truly left.
A trip to Florida provided the final spark. After seeing a friend find success with a specialized empanada concept, Cristian realized he could combine his Peruvian heritage, his professional expertise, and his desire to serve his community into something tangible. He didn’t just want to make food; he wanted to bring the diverse flavors of his life to the Bay Area with CTK Empanadas.
The Birth of a “Culture Fusion”
Cristian returned to California and began experimenting in his home kitchen. These weren’t just standard empanadas; they were a reflection of his world.
The Peruvian Roots: Drawing on the Chifa (Chinese-Peruvian) and Nikkei (Japanese-Peruvian) influences of his homeland, he perfected the Lomo Saltado empanada (his best seller). It’s a flavorful mix of skirt steak, onions, tomatoes, and crispy potatoes sautéed in a wok with soy sauce, where the traditional side of rice is swapped for a golden, flaky crust.
The Global Touch: Partnering with his Ukrainian girlfriend, Tetiana, the menu became a beautiful cultural fusion. They started offering internationally inspired empanadas such as the Butter Chicken empanada (which had to pass a taste test by an Indian chef and the Indian community present at his farmer’s market) and a smoky Cuban empanada with pulled pork and pickles. They plan to start serving Ukrainian desserts soon!
The Childhood Drink: To wash it down, Cristian brews Chicha Morada from scratch. Made from purple corn, apples, pineapples, cinnamon, and cloves, it’s a drink he has enjoyed his entire life. And it’s not just popular for its refreshing taste, but also for its powerful health benefits like ability to regulate blood pressure and cholesterol.
From 100 to 10,000: Scaling the Passion
The business moved fast. In his first month, Cristian made 100 empanadas at home and took them to the Irvington Farmer’s Market. They sold out in a single day. Recognizing the demand, he immediately began the long process of permitting and finding a commercial kitchen. The journey took him all the way from Pleasanton to Redwood City to use his friend’s commercial kitchen. Within 6 months, he transitioned to a large-scale commercial kitchen in Livermore to accommodate the massive walk-in fridge and freezer space required for the business’s growing success.
Today, about 3 years later, CTK Empanadas is a powerhouse. They produce 4,000 to 5,000 empanadas a month, peaking at 10,000 during the busy fair season.They also operate a flagship cafe at 1355 Market Street in San Francisco and maintain a consistent schedule at year-round and seasonal markets in Danville, Hayward, San Rafael, and Alameda*. In order to operate at this scale, he has expanded his team.
The “Cristian” Standard
Despite the rapid growth, Cristian remains the guardian of flavor. He does the majority of the cooking, and his philosophy is simple: “Nothing gets put inside an empanada without me tasting it.”
This dedication to consistency is why he has such a significant percentage of returning customers at every market. He knows that if a filling tastes slightly off one day, a customer WILL notice. He loves interacting with his customers though, getting thoughts on his flavors and understanding his regulars, “I love doing farmers markets,” Cristian says. “I love talking to people and bringing fresh, healthy options to the community.” He also values giving back through his annual Empanada Community Giveaway: a special event to provide ~600 freshly cooked empanadas and refreshments for free at the Hayward Farmer’s Market. His goal is to bring people together through food and help feed families who otherwise may not be able to enjoy his empanadas.
From the docks of Peru to the bustling markets of the Bay Area, Cristian’s journey proves that while you can step away from your passion, your passion rarely steps away from you. Recipes that are near and dear to the heart are so special to try and I felt this when I went to try CTK Empanada’s Lomo Saltado empanada myself. It was so delicious and hearty, paired with tangy pickled onions and a creamy dipping sauce. If you are lucky enough to have CTK Empanadas in your community, I highly suggest giving them a taste!
Home Food Central
At Home Food Central, we believe every food entrepreneur is capable of achieving their dreams and sharing their passions with their community. For some it comes immediately after they realize their passion, for others like Cristian, it becomes a longer path to discovery, with many opportunities for innovation along the way.
Market Schedule:
- Wednesday – San Leandro Night Market 3pm-7pm (seasonal)
- Thursday Dublin Farmer’s Market 4pm-8pm (seasonal)
- 1st & 3rd Friday – Pleasant Hill Night Market (seasonal)
- Saturday
- Danville Farmers Market 9am-1pm (year round)
- Hayward Farmer’s Market 9am-1pm (year round)
- Sunday
- San Rafael Civic Center Market 8am-1pm (year round)
- 2nd Sunday – San Rafael French Antique Market 8am-3pm (year round)
- 1st Sunday- Alameda Antique Fair 6am-3pm (year round)
- Coming soon: The Castro Street night market & Noe Valley Night Market
Written by: Aanya Shah
Email: contact@homefoodcentral.com
Web: homefoodcentral.com
