Recruiting the help of our top empanada chef Hector Ordenes from Grill Q, Amanda Barnes gives us the lowdown on the regional variations of Argentine empanadas.
Like every national treasure (apple pie, Yorkshire pudding, spaghetti bolognaise) every home has a different version. Empanadas are no exception – there are differences between each household, but throughout the country you can see quite striking regional variations too:
Empanadas from Tucuman are heralded as the most famous with their large chunks of meat, and it's no surprise that it is here where National Empanada Festival is celebrated. Ever see carne al cuchillo empanadas? In Salta they are famed for adding potatoes and cayenne pepper which are mimicked in Jujuy, La Rioja and Catamarca with an addition of olives and garlic.
Empanadas as you imagine have always been a good food for easily accessible food and leftovers and in the east you can find carpincho (large guinea pig) stuffed empanadas, while fish empanadas are common as you get closer to the river. In Patagonia too you will find seafood fillings and even the renowned centolla (king crab) in Tierra del Fuego. Lamb is also the meat preference for southern empanadas.
Cordoba is famous for its sweet tooth, and their empanadas are no different – with sugar and raisins added to their meat. But it's not only in Cordoba where you'll find the nationally popular sweet empanadas with dulce de membrillo, raspberry and chocolate fillings.
And in Entre Rios you should try their empanadas filled with rice and milk – proving that there really is no rule about these little treats!
