Who Makes the Best Empanadas, Argentina or Colombia? (2024)
Como ya sabrás, empanadas are quite common throughout Latin America. From Bolivia’s salteñas to the Dominican Republic’s catibias,just about every country makes their own version.
Two countries, however are internationally renowned for their takes on the empanada: Colombia and Argentina. Pero, how are they different from each other? ¡No te preocupes! We’ve got the answers you’re looking for.
Empanada literally means "coated in bread". An empanada is basically a delicious filling encased in dough. Sounds pretty much like a sandwich, right? Believe it or not, an empanada sandwich actually exists. Talk about overkill!
They can be baked or fried, sweet or savory, though savory empanadas tend to be more common. Fillings range from beef, to chicken, ham, tuna, cheese, and spinach. It’s also common to find combinations of ingredients, like jamón y queso in an empanada. For some, empanadas are a perfect appetizer. For others, they are a straight up elalmuerzo.
Empanadas Argentinas
If we had to describe the perfect Argentine empanadas in two words, we'd say flaky and savory. These gems have a wheat-based dough that’s usually baked to perfection. Some fry their empanadas, but the oven-baked method is much more common. Fillings can vary, but my standout are the picadillo-filled. Snazzy shops stamp the borders of their empanadas so consumers can easily identify what’s inside. Desgraciadamente, not everyone does this. I, personally, have a hard time telling what’s inside unless they’re stamped. Argentine empanadas are usually deliciously moist, so sauce is really optional here.
iStock / claudia1978
Empanadas Colombianas
In sharp contrast to their wheat-based primos argentinos, Colombian empanadas use corn as a base for the dough. These tasty treats are usually fried, making them crispier. The filling here, whether it be beef, pork, or chicken is usually shredded. It's usually hard to tell what’s inside of a Colombian empanada just by looking at it. They seriously all look the same. But no matter what the filling is, Colombian empanadas are actually just yummy sauce receptacles. And they usually come with ají picante, (hot sauce).
iStock / anamejia18
Now that we’ve described the basic differences, it’s time for you to decide which you prefer. Gather your friends for an empanada tasting! Buy several empanadaswith different fillingsfrom each country. Have your guests bring along their favorite cervezas, and decide for yourself which country deserves the title of empanada king!
Argentina has become world-famous for their empanadas which are widely available in Buenos Aires and across the country as fast-food options and restaurant staples. As with many recipes, that of empanadas was shared through generations and carried to many other nations.
Whereas the Argentine empanada pastry almost melts in your mouth, Colombian empanadas are made with a golden cornmeal masa dough and fried until crisp.
A flour-based dough (rather than maize or corn) is used to make traditional Argentine empanadas. This variety means there's an empanada for everyone! Ground beef, cubed beef, chicken, ham and cheese, ham and onion, spinach, and humita are some of the most common types of fillings.
But for Chileans, empanadas and wine are what they have to celebrate their independence. They celebrate for a month as if it happened yesterday. The original difference is that [a Chilean empanada is] larger and baked.The Argentinian [style] is often deep-fried and smaller.
Empanadas in Colombia have a long history dating back to colonial times, but have evolved and adapted to the different regions of the country. They will undoubtedly continue to be an iconic and delicious dish that represents the richness and diversity of Colombian cuisine.
The population of Argentina is approximately 41 million people whereas that of Colombia is around 49 million. Both countries have a well-educated population, but in Argentina, the target population is mostly adults. In contrast, Colombia has a larger proportion of its population being children.
Argentine empanadas with beef, cheese, or chicken. Chilean empanadas with beef, cheese, or seafood. Mexican empanadas with spicy beef, potato, or pumpkin.
The origins of the empanada are not entirely clear, but it seems most likely that they first appeared in Argentina in the kitchens of immigrants from northern Spain, where the dish's forebear was a larger, double-crusted pie cut into slices.
Empanada prices are all over the place but expect to pay between 350 pesos and 1,700 pesos (40 cents to $1.70). You can buy empanadas in any bakery but also in Buenos Aires' ubiquitous pizzerias like La Americana or Kentucky (nothing to do with the American colonel!). Which brings me to pizza. Buenos Aires loves pizza.
Argentina is a foodie's paradise, offering many signature dishes and desserts with cultural significance. But one food stands above all others: the empanada. This portable, delicious food consists of a filling wrapped in dough, which makes it a great meal or snack on the go.
Puerto Rico has the eternal debate of what to call the pastelillo, empanada, empanadilla, pastel etc. “In the south of the island they call everything an empanadilla; while, in the center of the island and the north, they call it pastelillo.
Mexican empanadas are similar to Colombian empanadas but are made with wheat flour dough instead of cornmeal. The filling is often made with ground beef, chicken, or cheese and is seasoned with cumin, chili powder, and garlic. Mexican empanadas are typically baked or fried and are often served with a side of guacamole.
Empanadas are a rich source of proteins. They are a perfect combination of carbs and proteins, which makes them ideal for muscle gain and tissue repair. Empanadas are also a rich source of vitamins. They have a moderate amount of Vitamin B-6, which is essential for immunity and reducing stress.
Empanadas have their origins in Galicia (Spain) and Portugal. They first appeared in Medieval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520 mentions empanadas filled with seafood among its recipes of Catalan, Italian, French, and Arabian food.
Empanadas are a staple part of Chilean cuisine. Commonly consumed in large quantities during the country's national day celebrations, many Chileans consider this to be their most representative dish.
Venezuelan empanadas are half-moon shaped sweet/savory dough pastries that are traditionally fried, and prepared with precooked cornmeal, which is what makes them so crispy and different from the rest of the empanadas in the continent. They can be filled with just about anything!
Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.
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