A Journey Through the Empanadas of Argentina

Golden layers of pastry enclosing the warm, mouth-watering flavours of meat, seafood, vegetables, spices and sometimes even fruits are hallmarks of one of the best things that Argentinian cuisine has to offer: empanadas. 

Different variations of empanada are found across Argentina, and the well-loved pasty is often consumed as the prelude to a hearty ​asado​, occasionally as a simple, delicious snack, or it can easily make a full and satisfying meal too.

Deriving from ​empanar​ (meaning ‘to wrap in bread’), empanadas were first mentioned in a 1520 Catalonian cookbook; many historians believe Spanish immigrants brought the delicacy to Argentina in the 16th century. 

All empanadas are equal, but some empanadas are more equal than others 

If you’ve ever had the pleasure of travelling through Argentina and experiencing empanadas in their full glory, you’ll know that there is no such thing as a bad empanada. 

Each region of Argentina has its own variant of empanada that its inhabitants are uniquely proud of, influenced by different geographies, climates and traditions. With textures, flavours and appearances fluctuating hugely by region, there’s a plethora of empanadas to try.

Here are some of the most representative and traditional empanadas:

Empanada Cordobesa:

The region of Cordoba (where we’re from) is located in the central area of Argentina and boasts perhaps one of the most distinct empanadas. 

The empanadas Cordobesa are made of ground meat, unlike others that usually have meat cut with a knife. It is sweet and savoury because it is filled with beef, raisins, potatoes, olives and white sugar. Other ingredients include hard-boiled eggs, onions, garlic, red wine, paprika and cumin. 

These empanadas are also juicer than most other varieties because they include tomatoes in the mix. The filling is enclosed in dough consisting of flour, egg yolks, lard or pork fat, water, and salt, just like most empanadas. These empanadas are fried in hot oil or baked in the oven until browned. 

Empanada Tucumana:

The province of Tucuman is known as ​El Jardin de la Republica (​ ‘Garden of the Republic’) due to its role as an agricultural powerhouse. Surrounded by the Gran Chaco flatlands and Las Pampas, supreme quality beef is abundant and a staple of the local cuisine. 

Inhabitants of Tucuman take their empanadas exceptionally seriously. In 1979, the first Fiesta Nacional de la Empanada (​ National Empanada Festival) was held in the city of Famaillá. Taking place annually in September, the festival has garnered attention globally and has drawn the most passionate empanada lovers to the city, tempted by the tasty delicacy. 

Traditionally cooked in a clay oven, the empanada Tucumana is bursting with flavours of sauteed onion and cloves of garlic and is enriched with paprika, cumin and pepper that provide a warm, earthy and occasionally spicy kick. 

Connoisseurs savour the mouth-watering flavours by squeezing fresh lemon juice onto the empanada after each bite, intensifying the already-potent flavours. 

Empanada Salteña:

Nicknamed ​Salta la Linda ​ (‘Salta the Beautiful’), Salta has a rich cultural identity, found in its extravagant colonial architecture and rainbow-streaked mountains. 

In Salta, the choice of meat is beef hand cut with a knife. Hunks of beef are stewed alongside onion, green pepper, bell pepper, hard-boiled egg and boiled tomato, seasoned with a pinch of ground chilli flakes. Dough is made with wheat flour, fat and paprika, resulting in a light and flaky pastry that encases a juicy, spicy fusion of flavours. 

Empanada-making contests are a regular occurrence in the region and people take great pride in their local cuisine; the empanada Salteña is probably the smallest empanada Argentina has to offer and can famously be consumed in two bites.

Empanada Patagonica:

Patagonia is well known for its picturesque fjords, glaciers and mountains that cradle a strong cultural identity and relationship with the land. 

Due to Patagonia’s diverse climate and geography, fillings can vary by region; non-coastal areas typically favour lamb over beef, due to the region’s booming lamb industry. Lamb is stewed alongside spring onion, ground chilli, bell pepper, parsley, fresh coriander (and, on occasion, white wine and shallots) to produce earthy flavours with an edge that are wholly representative of the region’s immense landscapes. 

In areas bordering the vast Atlantic Ocean, seafood is in plentiful supply; here, animals like fish are an obvious choice of meat for empanada fillings. The region of Rio Negro is known for empanadas stuffed with chunks of ​pulpito tehuelche (​ octopus) - special care is taken during preparation to ensure the meat’s tenderness, resulting in a juicy, flavourful delight. 

In Tierra del Fuego, the southernmost point of Argentina, the crab fishing is a huge element of the region’s identity and economy- the most common catch of the day is the huge, red, spiky-shelled ​centolla fueguina (​ also known as spider crab)​, ​which is regarded as some of the best crab meat in the world. The crab’s sweet, delicate taste is best appreciated unseasoned and traditionally is prepared with finely sliced shallots and a dash of crisp white wine. 

Empanada Baqueano:

Our empanadas are influenced by our city, Cordoba, however, at Baqueano, we try to prepare an empanada that is representative of all of Argentina. In addition to the traditional beef empanada, we offer spicy beef, ham & cheese, and spinach too. Which one is your favourite? 

Got empanada cravings? 

If reading this has made you crave the taste of authentic Argentinian empanadas, you can order them from the safety of your home! As the country is again in lockdown, we are offering a ​takeaway and delivery service​, running every day from 5-9pm. 

Stay safe!