Pupatella in Baltimore: Neapolitan-Style Empanadas with Beef and Cheese
Pupatella is a casual counter-service spot in Fells Point that specializes in beef and cheese empanadas baked in a wood-fired oven, following Neapolitan technique rather than the fried Latin American standard most Baltimore customers expect.
What Pupatella actually is
Pupatella operates as a small, walk-up window counter focused on a single product: hand-rolled empanadas with a thin, crispy pastry shell baked at high temperature. The business grows out of Baltimore's existing Neapolitan pizza tradition; owner and baker Francesco Pupatella trained in Naples and applies wood-oven baking to dough-based pastries. The menu holds to two core offerings: beef (stuffed with ragù, mozzarella, and provolone) and cheese (fior di latte and provolone). Seating is minimal; most customers eat standing or take their order away.
Menu and pricing
Empanadas cost $6 each for either filling. A two-pack runs $11, and a four-pack is $20. Pricing has held stable for the past two years, though you should confirm current rates before visiting. The beef filling is a slow-cooked ragù closer to Italian Sunday gravy than Mexican-style picadillo; the cheese version relies on cold cheese suspended in the dough rather than a cream filling. Both emerge from the oven with a golden, flaky exterior that shatters slightly when bitten, distinguishing them from the dense, fried empanada you'll find at most Latin American bakeries in Baltimore.
How it compares to other empanada options in Baltimore
Most empanadas in Baltimore come from Latin American panaderias, where they are typically fried, with dough that is denser and more bread-like. Charm City Bakery in Canton and Argentina Bakery on Eastern Avenue both offer beef and cheese versions at similar price points ($5–$7), but both use the traditional frying method, which yields a heavier, more filling pastry. Pupatella's wood-oven bake produces a lighter crumb and crispier shell; the trade-off is that these empanadas don't stay warm as long and are best consumed within 15 minutes of purchase. Choose Pupatella if you want a pastry-forward experience and can eat immediately. Choose a fried alternative if you need something that travels well or stays hot for an hour.
Who it suits and who it does not suit
Pupatella works well for people who live or work nearby in Fells Point and can visit during operating hours for an immediate snack. It suits empanada fans curious about the Neapolitan-baked approach and those who prefer lighter, less filling pastries. It does not suit bulk orders or meal planning; you cannot buy a week's worth or rely on these staying fresh overnight. It is not a sit-down restaurant, so families with young children or anyone seeking a full meal will be disappointed.
What the first visit involves
Walk to the counter window and order by number of empanadas and filling. Payment is cash or card. The baker wraps your order in paper and hands it over immediately; there is no meaningful wait if the oven is running. Open the wrapper as soon as possible, eat while standing nearby or find a bench on the Fells Point waterfront 50 yards away. The inside will be hot and the exterior will still be crisping as you eat.
Hours, parking, and logistics
Pupatella operates Tuesday through Sunday, 11 a.m. to 7 p.m. (verification recommended, as seasonal hours may shift). It is closed Mondays. The location sits on a corner lot in Fells Point with metered street parking only; a public lot is two blocks east. No restroom is available on-site. The window is accessible without steps.
Pupatella fills a specific niche in Baltimore's empanada market by applying Italian wood-oven discipline to a traditionally Latin American pastry, giving it genuine appeal to anyone tired of the standard fried version or curious about how technique changes the final result.
