February 15, 2020 ·

Argentine Empanadas – History, Recipes and Types.

Argentina Empanadas Guide

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empanadas

After the meat and pizza, a trip to Buenos Aires is not complete without empanadas. Every region of Argentina has its own special recipe which, the locals will assure you, is better than any other empanada out there.

The modern empanada is believed to be a derivative of the Indian samosa. The first empanadas were made in the Iberian peninsula, specifically Portugal and Galicia (the north-westernmost region of Spain), during the Medieval period and at the time of the Moorish invasion. Recipes for empanadas have been found from as early as the start of the 16th century.

The name “empanada” comes from the Spanish “empanar“, which means “to bread” or, in the case of the empanada, “to wrap something in bread”.

Since their arrival in Argentina some centuries ago, empanadas have become a fastfood staple in Buenos Aires. They can be easily found in little takeaway pizzerías all over the city as well as in many restaurants. A typical Argentine empanada is made with a flour-based dough (rather than maíz, or corn) and some of the most common kinds are:

Ground beef, cubed beef, chicken, ham and cheese, ham and onion, spinach, and humita (sweet corn with white sauce). The fillings often include other ingredients such as peppers, onions, hard-boiled eggs, and olives. Empanadas can be either baked (Salta-style) or fried (Tucuman-style).

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Since every region has its own style, you’re sure to find an empanada that suits your tastes:

Empanada Tucumana:

The Tucuman Province is home to the National Empanada Festival, held each September. They have three traditional varieties: beef, mondongo (tripe), and chicken, although mondongo and chicken are the most traditional. Spring onions, pimento, and vinegar are often added to the meat, while potatoes, peas, and olives are used only rarely. The dough is a simple mixture of flour, water, and lard.

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Empanada Tucumana

Video of argentina empanada cooking

Empanada Salteña:

The Salta Province produces empanadas salteñas, tend to be smaller than the Tucuman variety and are prepared without the addition of fats or oils. In addition to the usual flavours, they also have spicy beef. Fillings often include potato, egg, red pepper, and green onion.

empanada-salteña-salta-argentina
Empanada Salteña
Empanada Jujeña:

Jujuy offers beef, chicken, goat, and even llamas. They put chilli, onion, and peas in their empanadas.

empanada-jujuy-jujeña-argentina
Empanada Jujeña
Empanada Cordobesa:

The empanadas from Córdoba are sweet and made with white sugar, beef, raisins, potatoes, and olives.

empanada-corobesa-cordoba-argentina
Empanada Cordobesa
Empanada Riojana y Catamarca:

Catamarca and La Rioja, provinces in western Argentina, are often made with garlic, potatoes, ground beef, onions, and olives.

empanada-larioja-catamarca-argentina-catamarqueñas
Empanada Riojana
Empanada Entrerriana

Entre Rios has a special empanada that is stuffed with milk-soaked rice.

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Empanada Entrerriana
Empanada de Corrientes, Misiones and Formosa:

Up north in Corrientes, Misiones, and Formosa, the empanadas are sometimes made with mandioc or cassava flour.

empanadas-norteñas-formosa-argentina
Empanadas Norteñas
Empanadas Pampeanas:

La Pampa has empanadas that reflect the tastes of its neighbours (Buenos Aires, Córdoba, Mendoza, Patagonia); fillings commonly include red peppers, carrots, hard-boiled egg, and currants.

empanadas-pampeanas-pampa-argentina
Empanadas Pampeanas
Empanada Patagonica:

In Patagonia, the most common filling is lamb. On the coast, seafood empanadas are also quite common.

empanada-patagonica-patagonia-argentina
Empanada Patagonica


So that’s an overview of the empanadas you’re likely to encounter during your travels in Argentina – be sure to try one in every province that you visit.  Come and join us for a Tango Lesson in Buenos Aires and Yoga Classes

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