Sofia Vergara Talks Food, Family & Fame from South Beach Wine & Food Festival

Summary

Podcast Summary: Bobby on the Beat

Episode: Sofia Vergara Talks Food, Family & Fame from South Beach Wine & Food Festival

Date: February 23, 2026
Host: Bobby Flay
Guest: Sofia Vergara

---

Episode Overview

In this lively and candid episode, Bobby Flay sits down with actress and entrepreneur Sofia Vergara at the South Beach Wine & Food Festival in Miami. The conversation weaves through Sofia's journey from comedy to drama, her passionate love for business (and food), evolving family traditions, fame, and the launch of her Latin food ventures. The episode is packed with culinary banter, heartfelt stories, and infectious humor, providing listeners a taste of Sofia's world—and her famous empanadas.

---

Key Discussion Points & Insights

1. Beat Bobby Flay & Signature Dishes (00:17–01:54)

• The show opens with festival-goers bantering with Bobby about their favorite dishes and how they'd stack up in a culinary faceoff.
• Guests mention their signature recipes (red wine braised short ribs, meatloaf, shrimp and grits, Florentine steak).
• Sofia and others poke fun at their own cooking, with some admitting they're better at eating than cooking.

Notable Quote:
Bobby Flay: "Do you think you can beat my meatloaf?"
Guest: "I didn't say that."
(00:54)

2. Introducing Sofia Vergara (02:42–03:56)

• Bobby welcomes Sofia and discusses her acclaimed shift from comedy roles to her dramatic performance in "Griselda."
• Sofia shares the struggle and perseverance it took—15 years and self-producing—to find a role outside her comedic typecast.

Sofia Vergara: "I got crazy, and I said I want to do these. But it wasn't ever, like, to show that, oh, I can do something else. It was mainly because the character was so interesting for me." (03:30)

3. Sofia’s Love for Business & Influence (04:22–05:43)

• Sofia explains her passion for business and how her public visibility inspires fans to ask for lifestyle tips, sparking her ventures.
• She emphasizes authenticity and only pursues projects she believes in.

Sofia: "I only do things that I really believe in. That's my number one thing." (04:43)

4. Negotiation & Taking Charge (05:52–06:00)

• Bobby asks if Sofia is a tough negotiator.
• She jokes about leaving negotiations to her manager, letting her focus on the creative and enjoyable parts.

Sofia: "That's why I have my money. I'm the guy, he plays the bad guy." (05:53)

5. Fame & Maintaining Normalcy (06:00–08:01)

• Bobby explores the notion of “the right amount of famous” and how Sofia balances her recognizability with her desire for normal life.
• Sofia expresses her insistence on doing things herself and enjoying everyday freedoms when possible.

Sofia: "I do everything. I drive myself. ... If I don't open my mouth ... they don't know who I am." (07:29)

6. Food & Family Traditions (08:01–10:13)

• Sofia discusses working on her empanada business with her son, Manolo, and how food is central to family gatherings.
• Describes the genesis of their business: a desire to share their culture and collaborate as family.

Sofia: "We decided together that we needed to do something with empanadas or with Latin food, because that's what we are about." (08:36)

• Family gatherings revolve around food, often requiring restaurant outings due to sheer numbers.

Sofia: "The list for tonight is already 25 people ... And it's just family." (09:38)

7. The Making of Sofia’s Empanadas & Colombian Foods (10:13–11:35)

• Sofia and Bobby taste and discuss different empanada flavors (beef, chicken, French onion, even Nutella for dessert).
• Sofia credits Manolo as the culinary expert; she is the dedicated taster.
• They joke about a pan de bono (cheese bread) that didn’t turn out as expected—Miami’s humidity gets the blame.

Sofia: "Manolo has done such a great job because I don't really know what it takes to make an empanada. I know when they taste good...but he has made all the ingredients, the menus work." (10:13)

8. Working Out & Staying Fit (11:39–12:43)

• Bobby shares his new Pilates regimen; Sofia confesses she started working out late in life.
• Both laugh about their grudging acceptance of regular exercise as part of staying healthy in demanding careers.

Sofia: "I hate it ... I thought I was gonna get away my whole life with being young and thin and sexy, but now things are starting to change." (11:55)

9. Colombian Coffee: Quality & Empowerment (12:43–14:26)

• Sofia discusses launching her Colombian coffee line, motivated by poor-quality set coffee and a love for authentic, strong coffee.
• Emphasizes the women-run coffee collectives she partners with, paying premium prices and supporting Colombian women farmers.

Sofia: "There's a huge amount of women coffee growers in Colombia. ... We're paying, like a premium price for the grains. ... We're helping them." (14:04)

10. South Beach Wine & Food Festival & Festival Plans (14:35–15:21)

• Bobby and Sofia both share their excitement about the festival.
• Sofia jokes about "showing off her empanadas"—a running tease throughout the segment.
• The positive reaction to her products has encouraged rapid business growth.

Sofia: "Once people try them...it's very exciting, you know, when you come out with a product and to see the reaction immediately of people. It's super cool." (15:21)

---

Memorable Quotes & Moments

• Sofia on inspiration:
  "People asking me, asking me. You're inspiring people without even knowing it. You're just being out there, and so...people see what you're doing and they want to do what you do." (05:43, Bobby & Sofia)

• Joking about fame:
  Sofia: "If I don't open my mouth...they don't know who I am." (07:29)

• On business:
  Sofia: "I always liked, you know, business, and I like making money, but I only do things that I really believe in." (04:39)

• On food and family:
  Sofia: "We go to eat. And so it's something that is very organic. It's very Latin." (09:45)

---

Key Timestamps

| Timestamp | Segment | |-----------|--------------------------------------------------| | 00:17 | Bobby and crowd banter about signature dishes | | 02:42 | Sofia joins for the main interview | | 03:28 | Sofia on "Griselda" and career evolution | | 04:22 | Sofia’s business mindset and influence | | 05:52 | Sofia on negotiation and delegation | | 06:00 | Discussing fame, normalcy, daily life | | 08:01 | Food, family, and launching the empanada brand | | 10:13 | Empanada flavors and pan de bono mishap | | 11:39 | Talking fitness and adapting routines | | 12:43 | Colombian coffee—quality and women-led sourcing | | 14:35 | Festival preparations and rapid business response |

---

Final Thoughts

This episode is a warm, energetic, and often comical exploration of Sofia Vergara's multifaceted life and ventures, with Bobby Flay’s signature curiosity providing depth and humor. The discussion celebrates Latin food, the importance of family traditions, the challenge of evolving public personas, supporting women in business, and the joys (and tortures) of staying healthy.

For Listeners New to the Show:

You’ll come away with:

• A fresh sense of Sofia Vergara’s genuine business drive and family values
• Tasty insights into her Colombian food and coffee projects
• Playful behind-the-scenes stories from Bobby Flay and the festival atmosphere
• A window into how fame and normalcy can coexist—with the right attitude

Transcript

[A]

Bobby on the Beat. Welcome back, everybody, to Bobby on the Beat. This week we're in Miami. We're actually at the 1 Hotel, South beach, and we're going to be talking to Sofia Vergara and checking out the food and Wine festival, which is. It's the 25th year, so let's go.

[B]

Go South Beach.

[A]

Give it up for the one and only Bobby Flay Food. Hey, hey, hey. Let me ask you. Do you ever watch Beat Bobby Flay? Every day.

[B]

Ok. Baby loves it.

[A]

So your baby loves it. How old is your baby?

[B]

He's nine months.

[A]

Nine months.

[B]

I'm so excited.

[A]

Oh, my God. Watch me. Bobby Flay.

[B]

Yes.

[A]

What would be your signature dish?

[B]

Red wine braised short ribs over a truffle, mashed potatoes with some crispy pancetta and some chives. I lost meatloaf.

[A]

Meatloaf, yeah. Tell me about it.

[B]

I just. The way I do it, it's better than anybody else. Does it?

[A]

Do you think you can beat my meatloaf? I didn't say that. Oh, we won't have you on for your meatloaf then.

[B]

Okay, okay.

[A]

What would be your signature dish? Let him answer. You bring in. You ever watch Beat Bobby Flay? All the time. What would be your signature dish? I think I make a pretty mean shrimp and grits. It's dirty. Like, I like, make, like the sauce. It's got, like, a lot of stuff in it and it's like, dark.

[B]

Her husband is obsessed with Brooke. Is she here?

[A]

She's right there. Brooke's right here.

[B]

You're adorable, but she is smoking. I'm sorry, guys.

[A]

I'm here. I got Brooked. I would do a Florentine steak and a pasta with chianti Guiana sauce that I Learned from trattoria13 Gobi.

[B]

Really?

[A]

It's my son's favorite dish. Let's cook it together. No, no. I want you to come on and challenge me because I want to cook that I would love. You think you could beat me? I do not, but I would love which one is the best cook between

[B]

the two of you?

[A]

I grill better, she bakes better. What's your signature dish that you challenged me to? I would be best at an outside skirt steak, but I don't think I could beat you at a steak or competition.

[B]

Really?

[A]

What about you? Dessert?

[B]

Oatmeal cream pies.

[A]

I crush you on the chimichurri steak situation, but who knows? But then she'd kill me on the other and then you go home victorious. Are you a good cook? Hell, no. He is what's your best dish? Pork butt. You know, ribs. Yeah, that's my kind of stu. And sit all day and drink and enjoy. You guys have a lot of drinks in your hand. That's what you're supposed to do, is it? I guess so. I'm doing it all wrong. Well, we couldn't find the food. Oh, they didn't tell you? There's no food at the Food and Wine Festival. You ever watch Be Bobby Flay? Yes, I do. Okay. What would be your signature dish? Oh, my God.

[B]

I don't know.

[A]

Tresco. State your game.

[B]

Strong.

[A]

I'm really good at eating it, but I don't know if I'm really good at. But you have to cook it. So this is Sofia Vergara's empanadas. Brooke has the chicken. I got the beef. Love the pastry on it. It's so good. It took us three years to get it. Really delicious chicken.

[B]

You want a bite of chicken?

[A]

Yeah. Bobby on the beat. All right. Welcome. Sophia. Thank you so much for doing this. I'm, like, thrilled to be able to talk to you.

[B]

No, thank you.

[A]

Yeah. Obviously, like, many people around the world have been a huge admirer of yours, and it's so nice to see somebody like, you do one thing for such a long time and then be able to do so many other things at the same time. It's one of the things that. One of the reasons why I wanted to talk to you is because I kind of go through the same thing myself sometimes. You know, it's like, you do one thing, and then people always want to think of you as that particular thing, you know? So, like, when, like, Griselda was amazing, you know? And so obviously, that was a huge departure from, like, you know, obviously my family, like, how was that a struggle to find a role like that?

[B]

Yes.

[A]

After mine and family, it actually took

[B]

me 15 years, and I had to produce it myself with my manager, Luis, because we couldn't find anything to. That would feed me. And that wasn't comedy because, of course, everybody wanted me to do comedy, but, I don't know, I got crazy, and I said, I want to do these. But it wasn't ever, like, to show that, oh, I can do something else. It was mainly because the character was so interesting for me.

[A]

Right. And it was an amazing performance. Obviously. You got so many great accolades from it, but it was just incredible. I want to talk to you about food because obviously, as a chef, to me, that's the first thing I think about. And I love when people are really into their own culture. You know, obviously, you're from Colombia, and, you know, you're now making empanadas and Colombian coffee, which, you know, some would argue is the best coffee in the world.

[B]

Right.

[A]

Why is it that, you know, you have, obviously, this amazing acting career and you want to also be in lifestyle as well? Is that just. Is that. Is that an easy thing for you to just to kind of fall into?

[B]

Well, it's been easy for me because I've always liked business, and I always liked, you know.

[A]

You like the business part of it.

[B]

I love it. I actually feel like I always was acting or presenting to be able to do businesses. It was more for that, you know, the exposure that you get. And then I got lucky, and then I, you know, I was able to be part of shows like Modern Family that were watched all over the world, like, in 80 countries. And then now I'm doing AGT, which is huge also. But I always liked, you know, business, and I like making money, but I only do things that I really believe in. That's my number one thing. Because I've been doing this for. I don't know, I'm 53, so I think I've been working for more than 30 years. So it has to be things that I believe in. And also, I started realizing that I could do this because of how many women or people would come to me, like, what are you wearing? What are you? How do you exercise? What is that lipstick? What is this? So it was always like that. People asking me, asking me.

[A]

You're inspiring people without even knowing it. You're just. Just being out there, and so. And then people see what you're doing and they want to do what you do. Yes. You said you like business. Are you a tough negotiator?

[B]

No.

[A]

You're not?

[B]

No, no, no. That's why I have my money. I'm the guy, he plays the bad guy.

[A]

That's incredibly smart to do. I know I've always, obviously, been a chef my entire life. I dropped out of high school when I was 16, so I started working right away. And so I've been. I've been cooking my entire life. And people know me because of television as a chef. And I always wanted to be, like, a newscaster, but. And I would work for news stations like the Today show and CBS and all that because, I don't know, I just wanted to be an anchor. I mean, because it's, you know. You know how it is. It's like you want to do something that you're not doing, you know, totally, you know, and. But nobody would ever give me a chance. They'd be like, just stay in your corner. You're a chef. You're a good chef. Leave it alone. You know what I mean? So it's always nice to see that you're able to transition. But I want to ask you a little bit about, like, fame, because, you know, obviously, you're a very famous person. My daughter, who actually is a newscaster. Yes, I know. She's 29. She always says to me, she's like, dad, you're the right amount of famous, meaning people know who you are, but you can do whatever you want. Like, I live in New York. I take the subway twice a day. I can stand in the lobby in the one hotel. People might come up and say hello to me in this net. But you're like this other kind of famous, where it's like, it's hard for you to just be amongst everybody without being mobbed. How do you feel about that? I mean, would you rather be a little bit less famous so you can do more things?

[B]

You know, it's funny because one of the things that I've always had in. In my head, my head always, since I started working, I never wanted to feel the freedom to do everything. Like, I do everything. Like, I go everywhere.

[A]

You do whatever you want to do.

[B]

I do everything. I drive myself. I'm like, I don't need. Like, I don't like the drama of the entourage and all of that. And also, I can get away if I'm like, dress normally without my. You know, I'm like. And if I don't open my mouth. The problem is, if I open my mouth, yeah, they. They know who I am. But if I am, you know, just walking in New York. Yes. Like, I'm just minding my own business. I mean, unless I do eye contact with someone. But if I can. I can get away with it because I love doing things.

[A]

Normal things. Yeah, exactly. I mean, to me, that. That. That's the. That's the thing is you. You want to experience life the way that you want to experience it. For sure. Let's talk about your empanadas. Obviously, you know, Colombia is such a cool country when it comes to cuisine. Have you been to Colombia? I haven't been.

[B]

You have to go to Cartagena.

[A]

Cartagena? Yeah, man. Depending where you are in Colombia, the food is very different. Like, there's soups and stews in one place, and then there's, like, sort of Caribbean kinds of flavors. Like, you know, the plantains and the coconuts and things like that. So empanadas arepas. To me, those are the things I think about first. Yes, of course, when it comes to Colombia, food. So how long is this? How long have the empanadas been on?

[B]

Well, there's been like. Like a, you know, like a project that I have been very, very excited about is one of the things that I'm doing right now that it's really like, I'm passionate about also, because I'm working with my son, Manolo, who's like, helping me with all of it because he's the one that really knows about food and cooks and everything. I am like the tester. Like, I can taste and say, yes, this, no, yes. But he's in charge of everything that is happening with it. So it's great because I'm working with him. But we decided together that we needed to do something with empanadas or with Latin food, because that's what we are about. Like, for example, I'm here in Miami now, and for two days I'm working. But I do need to see my family. And what are we going to do? We're going to eat, right?

[A]

And what's. When you say we're going to eat? Are you going to eat at home or are you going to go out to a restaurant?

[B]

Well, we could eat at home, but the problem is right now, the list for Tonight is already 25 people.

[A]

Oh, my God.

[B]

And it's just family. And maybe one extra person that is not family or two persons that are not family.

[A]

So you go out.

[B]

So we go out. Because I only told them two days ago that I was coming to Miami, so they would kill me if they have to cook for 20 something people in one day. So it's crazy because we always gather around food, and that's our plan. It's not that we go anywhere. We don't go to museums together. We go to eat. We go to eat. And so it's something that is very organic. It's very Latin. They're very good. No?

[A]

The pastry is amazing.

[B]

Yeah, it's amazing. And every time that people try them, like, they're hooked. Like, they don't eat one. They keep eating. And so I'm very proud of this. And Manolo has done such a great job because I don't really know what it takes to make an empanada. I know when they taste good or they don't. But he has made all the. The ingredients, the menus work. And I Think we have a very, very special product here.

[A]

So there's beef, then there's chicken, and then there's French onion.

[B]

Can I go for you?

[A]

I can have. Yeah, of course.

[B]

There's beef, there's chicken. There's like, a million French onions. Yeah, French onions. There's even one that is like a dessert with a chocolate inside. Snutella.

[A]

And then this is cassava, right?

[B]

No, that's up on the Bono. But it got flat. I don't know what happened. It's not supposed to look like this.

[A]

I don't know.

[B]

What did you do to it?

[A]

No, no. You're supposed to be cooking for me. Don't blame me. This. This is. This is your cooking.

[B]

I brought them here. I don't know what you did with them back there.

[A]

Yeah, no, it's so good.

[B]

This is a pan de buono. This is like a cheese bread.

[A]

Oh, cheese.

[B]

But it's supposed to be puffed up. I don't know what happened. They got flat.

[A]

Okay.

[B]

But they really delicious. It's the humidity in Miami, you know?

[A]

I went to SoulCycle this morning downstairs. They have the one hotel. This hotel is great.

[B]

It's amazing.

[A]

So beautiful. I went to SoulCycle downstairs in the. In the lobby this morning. So I'm okay. I can work this out for a little bit. What do you do to work out?

[B]

I started working out very late in my life, unfortunately.

[A]

I hate it.

[B]

I know it's me, like a torture. And I thought I was gonna get away my whole life with being, you know, young and thin and sexy. But now things are starting to change, so now I have to work out. And. And I also had a knee problem, so I've been doing physical therapy, like, for two years. But I work out at least, like, four times a week.

[A]

I started doing pilates because it's amazing as a chef. You stand over a cutting board for third.

[B]

Like.

[A]

Like this. Your neck exactly. Your. And your posture was completely. And guys don't stretch, no matter what. We never want to stretch. When I went, no, right. And so Pilates has been great for me because it just kind of elongates your body and it helps you.

[B]

But I'm sure it was super difficult the first time you went, right? Because people. Guys say, I think it's, oh, it's whatever, but it's difficult. Yeah.

[A]

Very hard.

[B]

You have to, like, train for it.

[A]

What about. What about the coffee? It's so good. I've been drinking it. We're hanging out here. It's so good.

[B]

It's amazing. The Coffee. It's like real Colombian coffee. Like, I was super frustrated. Like, you know, I. I'm an actress, so mainly I live on a set, and there's nothing more horrible than the coffee on the set.

[A]

Craft services.

[B]

It's horrible. And I don't like also the coffee. The famous coffee that everybody.

[A]

Yeah.

[B]

Drinks all over the world. The United States.

[A]

Yeah.

[B]

I don't like it. For me, it tastes like it's burned.

[A]

When you're drinking coffee, you want something strong. You want something that strong.

[B]

I like something strong, but I grew up in Colombia and I grew up drinking coffee. Like, I drink coffee without sugar. To me, you don't need to put sugar or milk or anything in the coffee because then you don't taste the real coffee.

[A]

That's.

[B]

That's me. That's how I grew up. So for me, it's hard to go to any coffee shop where, yes, they put all sorts of things just to cover that they don't have good. Good beans. Good coffee.

[A]

Yeah, of course.

[B]

And so this was a project that I wanted to do for a long time, and it came all together, like, the perfect time because we. We found a way to buy the coffee from. How do you say, coffee growers that are woman direct.

[A]

Oh, they're women.

[B]

They're all women.

[A]

Wow.

[B]

Yeah, they're coffee growers. And there's a huge amount of women coffee growers in Colombia. So it's beautiful because we're helping. Helping them. We're paying, like a premium price for their. For the grains. And they're doing an amazing job, you know, giving us this amazing coffee. And also, you know, we're helping them. We're just not having this delicious coffee. But we're also helping. Supporting women in Colombia.

[A]

Yeah, that's amazing. I love that story. And then. And then you can, like, you can get the coffee, like, in Amazon and Walmart.

[B]

Yes, on Amazon. I think Costco now Walmart.

[A]

This is your first south beach wine and food festival that you're. That you're coming to? Yes, I've been coming here for almost 25 years.

[B]

Are you going to be there?

[A]

I'm here. I mean, yes, we're.

[B]

Oh, that's why you're here.

[A]

I do events all weekend long. We always have to do, like, three or four events and stuff like that. But you're going to be showing off your empanadas.

[B]

My empanadas.

[A]

And you're going to be there.

[B]

It sounds weird that I'm going to be showing off my empanadas. No,

[A]

I think that's why people are coming, right? They want that. You know, there's beef, there's chicken. Yes.

[B]

Come to South Beach. I'm going to be showing off my empanadas.

[A]

The place will be full. Don't worry. But you're gonna. But you're gonna be there and talking to people and meeting people?

[B]

Yeah, they're gonna be there.

[A]

I mean, that's amazing. I mean, obviously it shows that you're, like, totally behind. Behind the product.

[B]

No, no, I love the product. It's like, you know, it's been such a. It's been fast. We've only came out with the. With empanadas a year and a half ago or something, and it's been growing like crazy. It's like once people try them. So it's very exciting, you know, when you come out with a product and to see the reaction immediately of people. It's super cool.

[A]

Yeah. Well, all right, I'm gonna. I'm let you go because I know you have a busy weekend. Okay, thanks so much, Sophia. I have to say, I love a guest who brings their own empanadas and amazing Colombian coffee. That was amazing. So thanks. Thanks so much. That was great, everybody. If you. If you like what you're watching, make sure you hit like. And subscribe, of course. This was such another fantastic week of Bobby on the Beat podcast. And we got a little sunshine this week. See you next week, Bobby on the Beat.