01Prepaid Preorder Events
Paid Drop Group and Hot Group orders may be canceled for a refund until 24 hours before the order's scheduled pickup time. No-shows are not refundable. Cancellations made within 24 hours of the scheduled pickup time are treated as no-shows and are not refundable. Empanada Sonata is not responsible for the timeframe in which a Square refund appears on a customer's card or account. Empanada Sonata can confirm only that the refund was processed on the vendor side. The refund status will be reflected in the Empanada Sonata Customer Portal within 24 hours of cancellation. Credit toward a future Empanada Sonata purchase is available only for a valid refund when the customer chooses purchase credit instead of the original payment method.
02Cancellations and refunds
Paid Drop Group and Hot Group orders may be canceled for a refund until 24 hours before the order’s scheduled pickup time.
03No-shows
No-shows are not refundable.
04Last-minute cancellations
Cancellations made within 24 hours of the scheduled pickup time are treated as no-shows and are not refundable.
05Square refund timing
Empanada Sonata is not responsible for the timeframe in which a Square refund appears on a customer’s card or account. Empanada Sonata can confirm only that the refund was processed on the vendor side. The refund status will be reflected in the Empanada Sonata Customer Portal within 24 hours of cancellation.
06Credit toward a new purchase
Credit toward a future Empanada Sonata purchase is available only for a valid refund when the customer chooses purchase credit instead of the original payment method.
07Pickup
Orders must be collected at the location and 15-minute window selected during checkout. Contact Empanada Sonata promptly through My Account if pickup help is needed.
08Allergens and cross-contact
Allergen Disclaimer: Our empanadas are not gluten-free. We do our best to prevent cross-contact, but we cannot guarantee an allergen-free environment. Shellfish is cooked separately in its own fryer and oil. Please let us know about any food allergies before ordering.
09Take & Make food care
Frying is the recommended preparation method for the best results. Your confirmation includes the owner-approved frying, storage, reheating, and safe-handling information that applies to your order.
10Marketing consent
Drop & Hot alerts are optional and separate from transactional order email. You can unsubscribe at any time.
11Privacy
The site collects only information needed to fulfill orders, provide secure portal access, send opted-in updates, and maintain legal and financial records.
Take & Make Frying Guide
Prepare carefully.
Enjoy together.
- Keep Take & Make empanadas frozen at 0°F or below until you are ready to prepare them. Do not thaw frozen food on the counter.
- Read the fryer or cookware manufacturer's instructions first. Use a dry, stable, deep-frying appliance or heavy pan away from water, children, and pets; never leave hot oil unattended or use water on a grease fire.
- Using a high-smoke-point frying oil, heat the oil to 350°F. Fry in small batches without overcrowding; begin checking at about 5 minutes. Cooking time varies by filling, product temperature, appliance, and batch size, so time and exterior color are not reliable measures of safety.
- Remove an empanada from the oil before checking it with a clean food thermometer. Cook every filling to 165°F at the center; return it to the oil if it has not reached that temperature.
- Drain carefully and allow the empanadas to cool before eating. Refrigerate cooked leftovers within 2 hours—or within 1 hour when the surrounding temperature is above 90°F—and keep the refrigerator at 40°F or below.
Hot-oil frying can cause serious burns or fire. Customers are responsible for using suitable equipment, monitoring the food and oil continuously, and following these instructions. Empanada Sonata is not responsible for injury, fire, foodborne illness, property damage, or product failure caused by a customer's failure to follow the supplied directions or standard hot-oil safety practices.
Food-safety references: USDA Deep Fat Frying and Food Safety · FoodSafety.gov Safe Minimum Internal Temperatures
