Empanadas, a type of savory hand pie, are a staple dish in Argentina and a beloved snack all around the world. These delicious treats have a long history and have become an essential part of Argentine cuisine and culture.
Empanadas originated in Spain and were brought to Argentina during the colonial period. Through the years, empanadas evolved into a unique and diverse dish that reflects the country’s cultural influences and regional variations. Whether it’s a quick bite on the go or a meal shared with family and friends, empanadas are a must-try when visiting Argentina.
In this blog post, we will explore the history, varieties, ingredients, cooking methods, and cultural significance of Argentinian empanadas. So, let’s dive in and discover the world of these flavorful hand pies.
History and origins of empanadas in Argentina
The word “empanada” comes from the Spanish verb “empanar,” which means to wrap or coat bread in a layer of dough. As mentioned earlier, empanadas were brought to Argentina by Spanish colonists in the 16th century. However, the concept of wrapping filling in dough can be traced back to ancient cultures such as the Greeks, Romans, and Arabs.
In Argentina, empanadas quickly became popular due to their convenience and portability. They were commonly eaten by travelers, soldiers, and farmers who needed a hearty and filling meal while on the go. Over time, empanadas evolved to reflect the diverse culinary influences present in Argentina.
Traditionally, empanadas were made with wheat flour dough and filled with meat, vegetables, and spices. However, as different regions in Argentina developed their own unique styles, empanadas started to vary in both dough and filling.
Varieties of empanadas in Argentina
Argentina is a large country with diverse landscapes and a mix of cultures. Therefore, it’s no surprise that there are various types of empanadas found throughout the country. Each region and province has its own version, with slight variations in dough, filling, and cooking method.
Here are some popular varieties of Argentinian empanadas:
Salteñas
Salteñas are a type of empanada originating from the northern province of Salta. They are known for their distinctive “juicy” filling, which is made by incorporating a gelatin-like broth into the meat mixture. This gives the salteñas a unique texture and flavor, making them a favorite among locals and tourists alike.
Traditionally, salteñas are filled with chopped beef, potatoes, peppers, and spices. However, over the years, other variations such as chicken and vegetarian options have gained popularity.
Tucumanas
Tucumanas are another type of empanada from the northern province of Tucumán. They are typically larger than other empanadas and are made with a wheat or corn-based dough. Tucumanas are often stuffed with spiced ground beef, onions, olives, and hard-boiled eggs. These empanadas are also known for their crunchy, flaky crust due to the use of cornmeal in the dough.
Jujeñas
Jujeñas are a variation of empanadas from the Jujuy province, located in the northwest of Argentina. They are usually smaller than traditional empanadas and have a unique triangular shape. What sets jujeñas apart is the use of Andean spices and herbs in their filling, such as cumin, oregano, and chili peppers.
Mendocinas
Mendocinas are empanadas that originated in the Mendoza province, located in the west of Argentina. These empanadas are known for their sweet and savory filling, which consists of minced meat, onion, raisins, and a touch of sugar. They also have a distinctive spiral shape, which is created by twisting the edges of the dough before baking.
Cordobesas
Cordobesas are empanadas from the central province of Córdoba. They are similar to traditional Argentinian empanadas, but with a twist. Instead of using ground beef, Cordobesas are filled with chunks of beef, giving them a heartier and more rustic texture. They are also known for their generous use of spices and herbs, such as cumin, paprika, and oregano.
Ingredients used in traditional Argentinian empanadas
The key to a delicious empanada lies in its filling. And while there are numerous variations, some ingredients are commonly used in traditional Argentinian empanadas. Let’s take a closer look at these essential components:
Dough
The dough is the base of any empanada and is what gives it its signature flavor and texture. In Argentina, wheat flour-based dough is the most common, but cornmeal or potato-based dough can also be found in certain regions.
The dough is usually rolled out thinly, and then the filling is placed in the center. The edges are then crimped or folded over to seal the empanada before baking or frying.
Meat
Traditionally, meat is the main ingredient in Argentinian empanadas. Ground beef is the most common choice, but pork, chicken, and lamb are also used in certain regions. The meat is typically cooked with onions, garlic, and various herbs and spices, giving it a rich and flavorful taste.
Vegetables
Vegetables like onions, peppers, potatoes, and olives are often added to the meat mixture to give the filling more texture and flavor. In some regions, carrots, peas, and corn are also used. These vegetables add a touch of sweetness and color to the filling.
Spices and herbs
Spices and herbs play a crucial role in giving empanadas their distinctive flavor. Commonly used spices include cumin, paprika, oregano, and chili peppers. In some regions, unique local herbs and spices are incorporated into the filling, making each type of empanada a reflection of its origin.
Methods of making and cooking empanadas
One of the great things about empanadas is that there are numerous ways to prepare and cook them. The variations come from different regions and personal preferences, but the steps remain the same.
Here are three common methods for making and cooking empanadas:
Baking
Baking is the most common method for cooking empanadas in Argentina. This method involves putting the assembled empanadas on a baking sheet and placing them in a preheated oven until they are golden brown. This method is preferred by those who want a slightly healthier option as it requires little to no oil.
Frying
Frying empanadas is another popular cooking method, especially for street food vendors and food trucks. This method involves dropping the assembled empanadas into hot oil and frying them until they are golden and crispy. Fried empanadas are often served with a sprinkle of sugar on top for added sweetness.
Grilling
Grilling empanadas is a less traditional method, but one that has gained popularity in recent years. This method involves grilling the assembled empanadas over an open flame or on a grill until they are cooked and slightly charred. This method gives empanadas a smoky flavor and is perfect for outdoor gatherings and BBQs.
Serving and eating empanadas in Argentina
Empanadas are versatile and can be enjoyed for any meal of the day. They are commonly eaten for breakfast, lunch, or as a snack. In Argentina, empanadas can be found in restaurants, food stalls, and street markets all over the country.
Empanadas are often served with a side of chimichurri, a tangy and spicy sauce made with herbs, garlic, and vinegar. Other popular accompaniments include salsa criolla, a mix of onions, tomatoes, and peppers, and pickled vegetables like carrots and jalapeños.
When it comes to eating empanadas, there is no right or wrong way. Some people prefer to eat them whole, while others like to cut them into bite-size pieces. Either way, make sure to enjoy them while they’re still warm and fresh out of the oven or fryer.
Popular accompaniments and dips for empanadas
As mentioned earlier, chimichurri is the go-to dip for empanadas in Argentina. However, there are other delicious options that pair well with these savory hand pies. Here are some popular accompaniments and dips to try:
Salsa Criolla
Salsa criolla is a refreshing and colorful accompaniment for empanadas. Made with chopped onions, tomatoes, and peppers, this salsa adds a burst of freshness and crunch to every bite.
Guasacaca
Guasacaca is a Venezuelan avocado-based salsa that pairs perfectly with empanadas. It’s made with avocados, onions, peppers, and spices, and has a creamy, tangy, and slightly spicy flavor.
Aji
Aji is a hot sauce commonly found in Argentina and other South American countries. It’s made with chili peppers, vinegar, and spices, and adds a fiery kick to empanadas.
Pickled Vegetables
Pickled vegetables like carrots, cucumbers, and jalapeños are often served on the side with empanadas. They add a tangy and slightly sour contrast to the savory filling.
Empanadas in Argentine culture and celebrations
Empanadas have become an integral part of Argentine cuisine and are often associated with special occasions and celebrations. They are usually served at family gatherings, parties, and holidays such as Christmas and Independence Day.
In Argentina, there is even a National Empanada Day celebrated on April 8th. On this day, people celebrate by making and eating empanadas, attending food festivals, and competing in empanada-making contests.
Empanadas are also a popular street food, and you can find them being sold at fairs, markets, and sporting events. They are also a go-to snack while watching football (or soccer) games, further solidifying their place in Argentine culture.
Conclusion and final thoughts on Argentinian empanadas
In conclusion, Argentinian empanadas are much more than just a delicious hand pie. They are a representation of the country’s diverse history, culture, and culinary heritage. Whether you’re trying them for the first time or are a seasoned empanada lover, each bite is a journey through the different regions and flavors of Argentina.
So, next time you find yourself in Argentina, make sure to indulge in some traditional empanadas and experience the true taste of this beloved dish. And if you can’t make the trip, try making your own at home using one of the methods and recipes mentioned above. Trust us, once you try an Argentinian empanada, you’ll be hooked for life.
