Argentina is without a doubt the land of empanadas: they’re one of the most iconic and distinctive foods on the local scene. The ancestral snack can be found on tables the length and breadth of the country with variations that reflect the cultural richness and different ingredients that abound in each region. Argentine empanadas don’t just differ by filling, but also with their pastries and patterns, which vary by province. Some are baked on a wood fire, others in homemade ovens, and others fried in fat or oil. Every family has its own treasured recipe passed down through the generations.
The argentinian empanadas universe
When you venture into the world of Argentine empanadas, you find that there are as many varieties as there are flavors. The classic and most widespread empanada is made with beef – minced or chopped – accompanied by ingredients that vary by region: potatoes, onions, raisins, eggs or local spices such as chili or cumin. In the north of Argentina, they’re accompanied by salsa llajua – which is spicy and delicious.
Of course, some empanadas are synonymous with a province: Mendoza’s are filled with chopped meat and plenty of onion, Salta’s are small and juicy with meat and potatoes, Tucuman’s are made with the matambre cut of beef simmered in stock, Cordoba’s have sugar dusted over the pastry, lending them a characteristic sweetness, and there are plenty more.
There are several regional and national festivals that celebrate the empanada, and wherever you go in Argentina you’ll invariably find them served at the start of a meal.
However, this creativity isn’t limited to traditional recipes. Every kitchen experiments with new flavors and combinations, meaning that one can find empanadas filled with chicken, tuna, corn, ham and cheese, vegetables, mushrooms and more. Although innovation is welcomed, there are also some unwritten rules that ensure respect for the underlying concept: flavorful pastry containing a juicy, characterful filling and adorned by an easily recognizable pattern on the casing.
As with wine, each version has its own distinctive expression across the regions, making Argentine empanadas a celebration of the country’s regional and cultural diversity. To continue a tradition that unites Argentinians across tables around the country and savor a wide range of flavors, it’s worth learning about some of the alternatives to beef empanadas available in different areas, and the right wines to go with them.
Argentine empanadas: beef and much more
Anyone traveling around Argentina will find a range of different empanadas. Here we offer a brief guide to the many different flavors available in addition to beef. These are innovative empanadas that employ a range of different ideas, techniques, doughs and fillings while keeping to the traditional casing.
Quinoa and llama. Jujuy has a rich heritage and culture and in recent years the province’s chefs have sought to reaffirm these qualities. In markets such as the one in Tilcara and across its restaurants, one often finds a filling that combines quinoa and llama. It’s also an excellent opportunity to pair these empanadas with a wine from the Quebrada de Humahuaca, for instance a criolla such as the Tinto de Purmamarca made by El Bayeh or Sacha Tigre Criolla from Bodega Kindgard. @elpatiotilcara
Jerky. Alina Ruiz, a chef from Chaco, specializes in resurrecting local ancestral recipes and has thus created jerky empanadas (employing the indigenous technique of drying meat in the sun so as to preserve it for extended periods) for her rural restaurant Anna at Finca Don Miguel, in Castelli, Chaco, which pair extremely well with an aromatic Torrontés such as the sophisticated Laborum de Parcela Torrontés Finca El Retiro or the wonderfully vibrant Susana Balbo Torrontés. @alinaruizcocina
Riverside. Empanadas made with Pacú, Boga, catfish, and Dorado (all river fish), caimans and cassava, among other ingredients, are the stars on the Argentine riverscape. A lot of different chefs have made them a part of their menus, including Cocineros de los Esteros del Iberá, a group that promotes the preservation of natural resources and local cuisine. What wines go best with these delicious riverside delicacies? One option might be a little-known riverside wine such as Vulliez Sermet Merlot or Injusto Cabernet Franc from Borderío.
Seafood casserole. At Mil y Pico, the pizzeria and empanada house run by Chef Danilo Ferraz, they pay homage to different cities across the world with empanada fillings, such as this one in honor of Barcelona which is of course made with fresh, quality produce from the Argentine sea. And when it comes to seafood, the best pairing is a sparky oceanic white: you won’t go wrong with a Wapisa Sauvignon Blanc or Costa y Pampa Albariño.
Ciambotta. A traditional Italian mix to celebrate the best of both worlds: here the case, in a mini-tart format, is filled with eggplants, zucchini, red pepper, onion, tomato sauce, mozzarella and quail’s egg at @empanadastremendas. The ideal combo for this would be an expressive white such as Otronia 45 Rugientes Corte de Blancas or Proyecto Hermanas White Blend from Bodega Lagarde.
Guanaco. If one visits Patagonia, they’ll find that empanadas are usually filled with the region’s iconic lamb but an option that is growing more popular is guanaco; the meat of a native species that lends greater authenticity to Argentine tables. As the meat has an intense flavor, here it’s best to opt for a light red, perhaps a fresh young Malbec such as Luna Llena Malbec from Finca Ambrosia or Vía Blanca Selection Malbec from Bodega Iaccarini.
