Argentine Empanadas

Empanadas

Specialised

⚠ EVERY PROVINCE HAS ITS OWN AND THEY ARE NOT INTERCHANGEABLE. SALTEÑA — small, juicy, hand-cut beef with potato, baked in a clay oven, with a thirteen-pleat repulgue. TUCUMANA — beef or matambre, fried, notably juicy. CATAMARQUEÑA, RIOJANA — often with raisins and olive. CORDOBESA — sweeter, with sugar on the crust and a distinct filling. MENDOCINA. SANTIAGUEÑA. The repulgue, the fold, traditionally identifies the filling so a mixed plate can be read. ⚠ NO PROVINCE IS RECORDED AS THE INVENTOR, and the form arrived from Spain and beyond it from the Arab world.

Atlas — where and when

Communities and languages

Languages: Spanish

What is recorded

Argentine empanadas differ substantially by province in filling, dough, cooking method and fold, and the repulgue traditionally identifies the filling. The filled-pastry form arrived through Spain and ultimately from the Arab world. No province is recorded as its inventor. documented

Related foodways

This foodway relates to

related to Spanish Foodways documented
The filled-pastry form arrived through Spain and beyond it from the Arab world; the provincial variants are Argentine.