Francesca, originally from Chile, brings the soul and flavour of South America - Chile, Peru, and Argentina - to Irish soil, and her journey to this point has been as rich as her food. Francesca’s culinary path began in Cork, where she worked at L’Atitude 51, before heading to the Basque Culinary Centre in San Sebastián for formal training.

On returning to Ireland, she completed a stage at Paradiso for two months before she returned to Chile for a holiday, had a baby, and the pandemic struck.

During that time, she pivoted to wine writing for Chile’s renowned Concha y Toro winery.

But the idea for La Latina never left her. In fact, the idea had quietly taken root during her time in the L’Atitude kitchen, where she had hosted a few food and wine events. That seed bloomed last October, and La Latina was born.

At her stall, Francesca serves a colourful and heartfelt menu rooted in the diverse culinary traditions of her homeland.

The empanadas are the star of the show—deep-fried, handmade, and packed with flavour.

The classic Chilean beef version is rich and savoury, while two vegetarian options impress just as much: one features caramelised onion, mozzarella and blue cheese, served with a cherry sauce; the other, creamy sweetcorn and leek with merkén (a Chilean spice blend), paired with an ají verde sauce.

A nod to Chile’s coastal heritage appears in the cheese and prawn empanada, served with a punchy Chilean salsa.

The Peruvian chicharrón pork belly sandwich is another standout—a tribute to South America’s love affair with loaded sandwiches.

It’s a generous stack of free-range pork belly, fried sweet potato, sarsa criolla (salsa type), and an authentically spicy yellow chilli crema sourced from Peru. Francesca hints that she hopes to introduce the Chilean-style fork-and-knife sandwiches next—more is definitely to come.

For dessert, La Latina offers a dreamy tres leches cake, a sponge soaked in a blend of three milks, layered with Argentinian dulce de leche, and topped with a cloud of Swiss meringue. It's delicate, sweet, and satisfying all at once and we couldn’t stop eating it.

Most recently added to the menu is a haddock ceviche, made in the traditional Peruvian style with leche de tigre—an invigorating citrus marinade—along with red onion, chilli, coriander, infused sweet potato, and purple corn chips.

As Francesca put it, it’s the ultimate South American hangover cure. What’s particularly admirable about La Latina is the way Francesca blends top-quality Irish produce with authentic South American ingredients. Beef comes from O’Mahony’s Butchers in the English Market; pork belly is sourced from Darren Allen at Ballymaloe; fish and seafood hail from West Cork.

Meanwhile, signature ingredients like the yellow chilli crema, Argentinian dulce de leche, and merkén are carefully sourced from South America.

At La Latina, Francesca doesn’t just cook; she tells stories of flavour and tradition—one empanada at a time.