About me

The connection to Argentina began eight years ago with an accidental visit to a Argentine Tango lesson. Love at first sight, much dancing, and learning since. Fast forward to 2015 when a friend asked to create easy to eat food for tango dancers. Empanadas and medialunas immediately came to mind. During trips to Buenos Aires, there were many memories of enjoying  empanadas, medialunas, and popular foods. A vision was born and we continue to move forward with our dreams for this project.

Chef “Kiya” Rukiya Jamison is classically trained in culinary arts, and graduate of The Culinary Institute of America in Hyde Park, NY. Cooking has been an interest since childhood influences from the grandparents.  Professional experience includes restaurants, luxury hotels, catering, and fast casual concepts. In NYC jobs include time with chefs, Einat Admony of Balaboosta and Bar Bolonat. Dan Kluger of Loring Place, formerly of ABC Kitchen by Jean Georges.