Empanadas
Best described as little pockets with hot fillings; empanadas are crescent-shaped, flaky pastry dough pies found throughout Latin America that are easy to prepare, inexpensive, and convenient. The name of the dish stems from the Spanish empanar, which literally translates to covered with bread or breaded.
Empanadas are likely to have originated from Galicia, Spain, where they were prepared as a portable and filling meal for working people, providing energy and nutrients needed for a day of hard labor. Baked and fried until golden, they are usually filled with a variety of spiced meats and vegetables, depending on regional preferences.
In Mexico, cornmeal flour and minilla (a spicy combination of chilis, olives, capers, and shark meat) is the most popular filling. Read more
In Chile, it is clams, mussels, and scallops, and in Bolivia, the filling consists of potatoes and eggs - in spicy or mild versions of the dish. Spain is famous for its empanada gallega, filled with a stew-like combination of pork or tuna and peppers.
However, Argentina is considered by many to be the best place for empanada lovers worldwide, and they can be found everywhere - from street-food carts and local bakeries to fancy restaurants. Argentinian empanadas are rarely (almost never) eaten for breakfast.
There are also sweet varieties of the dish, filled with dulce de leche or fresh pineapple cubes. A true international dish in every sense of the word, empanadas are so popular that there is even a Latin American Empanada Festival, celebrated each September in the Tucumán province in Argentina.
Types of Empanadas
Pairing tips
Carménère (Chile)
Although Carménère originated in Bordeaux, it has virtually disappeared from its native region, and though small amounts of Carménè... Read more
Serve with
Chancho en piedra
Chancho en piedra is a Chilean salsa that is essentially a variation of pebre salsa with more sauce-like consistency. Apart from the tomatoes, it contains ... Read more
Mole amarillo
Mole amarillo or yellow mole is a traditional sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such ... Read more
WHERE TO EAT The best Empanadas in the world (according to food experts)
"This bakery, with seating under umbrellas in the courtyard of a lovely whitewashed building, specializes in salteñas (meat and vegetable pasties); get there early as they sell out fast."
"Eating a salteña (a baked pastry stuffed with out-of-this-world meat and vegetable goodness) is a not-to-be-missed local experience."
"La Fabrica whips up homemade Argentinian empanadas like no other. Sample spicy chicken, spinach, eggplant, the four cheese blend, beef with raisins and more."
"Tourists from the nearby hotels flock to this Northern Argentine regional spot, but you'll definitely also see lots of locals, particularly at lunchtime. It's cramped, crowded, and kitschy, and in hot weather the roaring wood-fired ovens can make the main floor a bit too toasty (head downstairs, where it's cooler), but it's worth it for great empanadas."
"This empanada dive in Recoleta seems to be always packed with old Argentine men getting heavy with wonderful baked empanadas from Catamarca. The signature empanada is the one to take home at night: the Pikachu, loaded with cheese, onions and a mild spicy sauce."
"The Argentinean empanada is the star product at this venue. You can stop off here to choose from a wide selection of these tasty, imaginatively-made pies."
"Take note: tasty empanadas tucumanas with knife cut meat."
"These typical tucumana-style empanadas have been the cause of serious addictions in the Alto Palermo barrio. Call to order and within the half an hour lovely plump empanadas will be delivered right to your door."
"The adjective "tucumanas" suits empanadas. In La Tucumanita they are real tucumanas, made by Tucumán in the Tucuman way. The spicy chicken (with egg, green onion and secret condiments) is a hit."
Best Empanadas
Empanadas festivals
