An empanada is a pie or empanada that is filled with savory ingredients and served hot. The name comes from the verb "empanar" which means "to wrap or cover with bread or dough".

Empanadas come baked or fried and in the shape of triangles or crescents. Recipes vary as to the elegance or simplicity of the dish, but the basic ingredients are always the same: garlic, onion, pepper, olives, tomatoes and more....

This pocket food can be found everywhere when visiting South America. Argentina loves to boast the Argentinean Creole empanadas recipe as their own, and each province has its own recipe. Everyone loves it, but where does it come from?

The origin of the empanada is unclear, but the first mention of an empanada dates back to medieval times. Historians have discovered a Catalan cookbook that has (perhaps) the oldest empanada recipe. A man named Ruperto de Nola published it in 1520.

It is believed that early Spanish immigrants brought the recipe to Argentina during the 16th century. The diet of medieval Spain included bread, legumes and different types of meat. All these ingredients go into the traditional empanadas recipe.

Argentina was the country in charge of spreading the dish to other South American countries in colonial times, it became a culinary symbol in the country

In Colombia the traditional recipe comes from three cultural adaptations: the Indians added corn to the dough, the Afro-Colombians began to fry it in oil and the Creoles added fillings such as pork, eggs and chickpeas, to later give life to a traditional dish from Bogota, the empanada de arroz con pollo (rice empanada with chicken).

Most Hispanic countries have their own version, from the plantain in the Venezuelan empanada, to the Uruguayan wood-fired empanada, what is certain is that Latinos share a love for the homemade flavor of an empanada.

The basic ingredients of empanadas have changed over the years. Historically, an empanada was a simple bread dough filled with beef, pork or veal. Today, the filling of the empanada will depend on what is seasonal and fresh.

In Argentine history, the empanada was once known as the worker's food. This is because it contained a complete meal that was easy to take to work. Although we may not call it that today, the ease of the empanada dish has not been lost in recent generations. It remains a staple in Argentine food culture.

Many families will cook empanadas as an easy meal for dinner or a party. Street corners and fairs will offer fresh empanadas as take-out street food for walkers. In addition, popular restaurants will focus on unique and quirky empanada recipes.

The Argentine empanada is as historic as the infamous Argentine cookie, and is a must try for anyone traveling to the area.

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