An overhead view of a plated dish with green sauce, a can of Big Red and a red drink on a wooden table.

Big Red Empanada

The Esquire’s Big Red empanada, served with a can of Big Red, features Big Red-braised short rib, salsa verde, chimichurri, sour cream, cilantro and puff pastry.

Client: San Antonio Express-News

More photos of Chef Brooke Smith at The Esquire Tavern

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