Exploring the Flavorful History of Empanadas: A Culinary Journey Across Latin America and Spain

Exploring the Flavorful History of Empanadas: A Culinary Journey Across Latin America and Spain

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Empanadas – those delicious, hand-held pockets of goodness that tantalize the taste buds and warm the soul. These savory pastries have a rich history deeply rooted in the culinary traditions of Latin America and Spain. Originating centuries ago, empanadas have evolved into a beloved dish enjoyed in various forms across different countries. Join us on a flavorful journey as we delve into the fascinating origins of empanadas and discover the unique ways they are made in each region.

 

The word "empanada" comes from the Spanish verb "empanar," which means "to coat with bread" or "to wrap in bread." This aptly describes the process of enclosing a filling within dough before baking or frying. 

While the exact origins of empanadas are debated, it is believed that they trace back to medieval Spain, as there was found a recipe in a book dated from 1520. Although it is believed that the Spanish adopted this recipe from the Arabs, if we go back further in history, the Greeks also prepared a very similar dish.

Empanadas were portable meals enjoyed by travelers, soldiers, and laborers, providing a convenient and filling option for sustenance on the go.

As empanadas traveled across the Atlantic to the shores of Latin America, they underwent a culinary transformation, adapting to local ingredients and tastes. Today, every Latin American country boasts its own unique variation of this beloved dish.

In Argentina, empanadas are typically filled with a savory mixture of ground beef, onions, olives, and hard-boiled eggs. They are often seasoned with paprika, cumin, and other spices for a burst of flavor.

In Chile, empanadas are larger in size and traditionally filled with a mixture of seasoned ground beef, onions, hard-boiled eggs, olives, and raisins. The dough is often brushed with an egg wash for a golden finish.

In Colombia, empanadas are commonly made with a corn-based dough and filled with shredded chicken or beef, potatoes, and spices. They are usually deep-fried until golden and crispy, then served with ají sauce for dipping.

 

In Mexico, empanadas are filled with a savory mixture  made with chicken, beef or seafood and also they can have a sweet filling, like cajeta or fruit jam. 

The most popular savory filling is made of ground meat, onions, potatoes, and sometimes raisins and olives.

 They are often found in the "Panaderías" and the mini empanadas are "Hors d'oeuvre" favorite treat. 

In Spain, empanadas vary by region, with fillings ranging from seafood to meats and vegetables. One of the most popular variations is the Galician empanada, which features a flaky crust filled with a mixture of tuna, peppers, onions, and tomatoes.

To continue the culinary adventure at home, we're excited to share two recipes: one for the dough used to make empanadas and another for a classic chicken filling.

 

Empanadas are more than just a culinary delight – they are a testament to the rich tapestry of cultures and flavors that define Latin American cuisine. From the bustling streets of Buenos Aires to the sun-kissed shores of Mexico, each region has contributed its own unique twist to this beloved dish. So, whether you're craving a taste of Argentina, Colombia, or Spain, there's an empanada waiting to transport you on a delicious journey of discovery.

 

Chicken Empanada Filling Prep time: 15 min                                                                              Servings: 6-8  Ingredients: 2 cups cooked shredded chicken 2 cooked carrots, diced 2 cooked potatoes, diced (optional) 1 small onion, finely chopped 2 cloves garlic, minced 2 roma tomatoes, diced 2 tablespoons olive oil Salt and pepper to taste Procedure In a skillet, heat olive oil over medium heat. Add the onion, garlic, and bell pepper, and sauté until softened.  Add the diced tomato to the skillet and cook until it begins to break down. Season with salt and pepper.  Stir in the shredded chicken, carrots and potatoes. Cook for an additional 5 minutes, allowing the flavors to meld together.  Remove the filling from heat and let it cool slightly before using it to fill the empanadas. Fill the empanadas,  place them over a lined baking sheet   leaving 3 inches in between, brush egg wash on top, pinch the top with a fork  and bake them at 350ºF  for 30- 40 minutes until the top looks golden.