If you come to Argentina for a fishing trip, you will not only enjoy the amazing experience, but also you will try all different kinds of Argentinian food!
An “empanada” is a stuffed bread or pastry baked or fried in many countries as in Argentina.
“Empanadas” are made by folding dough or bread around stuffing, which usually consists of a variety of meat, cheese, vegetables, among others.
Argentine empanadas are often served at parties as a starter or main course, or in festivals. Shops specialize in freshly made empanadas, with many flavors and fillings.
The dough is usually of wheat flour and beef drippings with fillings differing from province to province; in some, it is mainly chicken; in others, beef (cubed or ground depending on the region) is used, perhaps spiced with cumin and paprika; others include onion, boiled egg, olives, or raisins. Empanadas can be baked (Salta-style) or fried (Tucuman-style). They may also contain ham, fish, humita (sweetcorn with white sauce) or spinach; a fruit filling is used to create a dessert empanada. Empanadas of the interior regions can be spiced with peppers.
In larger cities, empanadas are more commonly eaten as take-away food, sourced from restaurants specializing in this dish. They usually carry dozens of different varieties, which is not the case in northern provinces, where “empanadas” are usually made at home, with more traditional recipes.
Also popular are the so-called “arabian” empanadas, filled with beef, tomatoes, onion, and lemon juice.