We have developed a small taste for empanadas. Empanadas are essentially a small calzone-like pocket stuffed with different fillings, i.e., beef, chicken, ham & cheese, sausage and cheese, creamed corn and sweet potatoes, etc.
During our stay in Buenos Aires, we soon discovered a popular lunch item among porteños – Empanadas. They’re fast, cheap and filling. We were soon addicted and began to search for restaurants with reportedly good empanadas and continued to return to those that did. Eventually, I even learned how to make some of my own with our host, Liliana (video and photos below).
Empanadas were introduced to the Americas by the Spaniards, who incorporated the empanada in their diet during the Arab occupation of southern Spain. In Argentina, empanadas take on certain flair depending on the region. For example, in Salta (northwest corner), we’re told they’re spicy and very juicy. In Cordoba, they are a bit sweeter with sugar and egg. Tucuman includes raisins and olives and in Mendoza, they have equal parts meat and onion. Buenos Aires doesn’t seem to have a style of its own per se, but has taken aspects from the different regions.
We’re excited to continue traveling through all the regions of Argentina so that we can taste and enjoy the many wonderful flavors. I always find that one of the best ways to understand and connect with people is over food. We agreed that we’re willing to sacrifice our trim physiques in order to experience the different variations of empanadas and to meet the people that prepare them.
