In Zamboanga, empanada Zamboangueño is filled with chopped sweet potato, garbanzo beans, and served with a sweet vinegar dipping sauce. It is filled with chopped chorizo and chayote, deep-fried, and dusted in white sugar before serving. In Cebu, empanada Danao is a characteristically sweet-savory variant. 'scale empanada'), uniquely has a flaky multilayered crust resembling scales, hence the name. Empanadas can also be filled with mashed eggplant, scrambled eggs, and cabbage, which is called poqui poqui. This particular variant is fried and uses rice flour for a crunchier shell. With the growth of Southern Cone and Colombian immigrants, wheat- and meat-based baked empanadas and corn-based empanadas have also become popular.Įmpanadas in the northern part of the Ilocos usually have savoury fillings of green papaya, mung beans, and sometimes chopped Ilocano sausage ( chorizo) or longaniza and egg yolk. These empanadas are most commonly found in the coastal regions of the country. During religious holidays, women from the countryside fry empanadas at home and sell them in front of churches.Įmpanadas de verde or plantain empanadas are plantain-based and filled with cheese and fried. They are often eaten with coffee or with té de hierba luisa or lemongrass tea.Įmpanadas can be purchased from food stalls, markets, and restaurants. Empanadas de viento can be made in cocktail size, appetizer size, and giant size, which is popular among the middle and working class. They have been given this appellation for their inflated appearance as if they have been filled with air. The most representative variety being the oven-baked empanada de pino, which is filled with ground beef, minced onion, half or a quarter of a hard-boiled egg, and a single unpitted black olive.Įmpanadas in Chile are eaten year-round and are either oven-baked or deep-fried the latter is a popular street food.Įmpanadas de viento or "windy" empanadas are fried, wheat-based empanadas stuffed with stringy cheese and sprinkled with sugar. Commonly consumed in large quantities during the country's national day celebrations, many Chileans consider this to be their most representative dish. Belize Įmpanadas are a staple part of Chilean cuisine. In Buenos Aires, the Creole empanada is so important that it has been declared a Cultural Heritage of Food and Gastronomy by the Argentine Ministry of Culture. In the Cordillera of Patagonia, they are made with lamb and on the coast with seafood. In the Litoral, where immigrants from various parts of the world predominated, Santa Fe, Entre Ríos and Corrientes fill them with river fish, such as surubí (catfish) or dorado, or with white sauce and Goya cheese. In Traslasierra they add carrots and potatoes. Today they are not so sweet but it is tradition to sprinkle them with sugar. In Córdoba, they were called "federal cake" or empanadas de Misia Manuelita, famous because pears boiled in wine with cloves were added to their filling. In San Luis they are big, seasoned with oregano and hot pepper, and kneaded with pork fat. Olives are also common and sometimes fat is also added to the recado or the dough. Those of San Juan have a higher proportion of onion, making them juicier and slightly sweet. Those of Mendoza are large and include olives and garlic. Those of Famaillá are made with matambre and fried in good fat, competing with the entreveradas (mixed-grated), in which the matambre is mixed with chicken breast, garlic, ground chili, hard-boiled egg and cumin. Tucumán is known for the empanada creole an annual National Empanada festival is held in Famaillá. Those of Catamarca are similar but smaller.
Those of Santiago are considered especially juicy. In Jujuy, there are two variants: criollas and arabes. The La Rioja variant includes hard-boiled egg, red bell pepper, olives, and raisins. Its filling is called recado and the repulgue (method of closing the empanada) simbado. Those of Salta are small, juicy and spicy, and contain potatoes, peppers and ground chili. Shops specialize in freshly made empanadas, with many flavors and fillings.Įvery region of Argentina has its own characteristic variant.
Homemade empanadas from Córdoba, ArgentinaĪrgentine empanadas are often served during parties and festivals as a starter or main course.
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