Empanadas are Argentina’s version of fast food. These little pastry parcels are sold almost everywhere and eaten by almost everybody, save the most loyal dieters. They’re chowed down during short lunch breaks, taken home after work for dinner, delivered by reckless scooter riders late into the night, and prepared lovingly in kitchens all over the country.
Although originating from Spain, today savory empanadas are more ubiquitous in Argentina. Argentineans can’t live without them, and many foreign visitors soon find themselves addicted as well. Many empanada houses will offer the choice of oven-baked or fried empanadas. In empanada specialty houses, the repulgue, or pattern of the pastry fold, helps to indicate the filling of each empanada, a chart will often be provided to guide the diner. Here is a guide to the most common varieties of empanadas served up in Argentina.
Carne suave – Meat (The basic mince meat empanada which also contains ingredients such as onion, egg, and sometimes olives)
Carne picante – Spicy Meat (a hotter version of the meat empanada)
Carne cortada a cuchillo – Knife-Cut Meat (An empanada made with diced beef instead of minced)
Jamón y queso – Ham and Cheese
Roquefort – Blue Cheese (sometimes with ham as well)
Queso y cebolla – Cheese and Onion
Champignon con queso y jerez – Mushrooms, cheese and sherry
Pollo – Chicken (Like the meat empanada, contains onion, egg, etc)
Atún – Tuna (some varieties are spicy, others not)
Humita – Sweetcorn cream
Choclo y queso – Corn and Cheese
Acelga – Swiss chard and ricotta
Capresse – Mozzarella, tomato and basil (like a capresse salad in empanada form)
Quatro Quesos – Four Cheeses
Calabreza – Cheese and hot salami
Verdura – Spinach or chard (usually in a white sauce)
