The Historical and Cultural Journey of Empanadas

Empanadas, like many other stuffed pastries around the world, epitomize the practical ingenuity of various cultures in creating savory and satisfying dishes that also help manage food surplus. From Cornish pasties in England and samosas in India, to Italian calzones and Middle Eastern sambousek, civilizations have long embraced the concept of wrapping seasoned fillings in dough, both to preserve the contents and to avoid waste. These culinary treasures reflect a universal approach to maximizing available ingredients, providing a portable and often nutritious meal. Each culture's version of the stuffed pastry adapts to local palates and ingredients, underscoring the importance of resourcefulness and adaptability in culinary traditions.

Crispy corn (or wheat) dough carefully deep-fried in oil, with brittle patty tips crumbling in your mouth. The first bite is love at first sight, as a silky stuffing flirts with your tongue: meat, potato, hogao, refrito, peanut, eggs, shrimps, and so many more variations have conquered even the most demanding palates. Empanadas tie the knot of our cultural background, blending indigenous corn, pork or beef from Spain, sofrito with Arabian onions well-traveled to the Iberian Peninsula, Asian garlic, Mesoamerican tomatoes, and the African deep-fried cooking method.

Empanadas represent a peculiar fusion of ingredients that have traveled the world until they reached your plate. The true history of empanadas is shrouded in uncertainty. Some say these delectable pastries emerged during medieval times in Spain, particularly during the Moorish invasion. However, others trace their origins even further back, to Roman times. The linguistic root of the word "Empanada" originates from the Latin word 'panis,' meaning "bread," which itself derives from the Proto-Indo-European root *pa-, meaning "to feed."

Throughout history, empanadas have embodied the culinary legacy of multiple civilizations. Their evolution mirrors the amalgamation of diverse culinary practices and ingredients brought together by trade, conquest, and migration. The North African influence through the Moors introduced spices and techniques, while the Spanish conquest of the Americas integrated New World staples such as tomatoes and peanuts into the recipe. Over time, these elements melded together, creating the empanada we cherish today.

Empanadas Across South America

Each bite of an empanada tells a story of centuries of cultural interactions and migrations. In South America, this iconic dish has taken on unique forms and flavors, reflecting the rich and diverse culinary traditions of the region.

Argentina

In Argentina, empanadas are a beloved staple, each region boasting its distinct style. Argentine empanadas typically use a wheat-based dough and are baked or fried. Common fillings include ground beef, chicken, ham and cheese, and the regional special: the "empanada salteña" filled with potatoes, peas, hard-boiled eggs, and a variety of spices. The iconic dough folds and crimping styles not only keep the filling intact but also serve as identifiers for the type of filling within.

Chile

Chile's empanadas, particularly the "empanada de pino," are renowned for their hearty fillings. The traditional pino filling includes ground beef, onions, raisins, black olives, and hard-boiled eggs, seasoned with cumin and paprika. Chilean empanadas are often large and can be baked or fried, making them a popular choice for both casual meals and festive occasions.

Colombia

In Colombia, empanadas are typically made of corn dough and deep-fried to achieve a crispy exterior. Colombian empanadas are known for their diverse fillings, ranging from shredded beef, chicken, and pork to vegetarian options like potatoes and cheese. A special variety, the "empanada de pipián" from the city of Popayán, features a unique filling of ground peanuts and potatoes cooked in a rich, flavorful sauce.

Brazil

Brazilian empanadas, known locally as "pastéis," share some similarities with their South American counterparts but have their own distinct character. Often made from a light and crispy wheat dough, pastéis can be filled with a range of ingredients, from seasoned minced meat and cheese to heartier options like palmito (heart of palm) and shrimp. The pastéis are typically deep-fried and served as popular street food across the country.

Peru

In Peru, empanadas often take inspiration from Spanish cuisine, blending local flavors and ingredients. Peruvian empanadas are usually baked and made with a tender, flaky pastry. Common fillings include spiced beef, chicken, or pork, often accompanied by olives, raisins, and hard-boiled eggs. The addition of chili peppers gives Peruvian empanadas a distinctive and piquant flavor profile that sets them apart.

Venezuela

Venezuelan empanadas are typically made from cornmeal dough, giving them a unique texture and flavor. The fillings vary widely, from simple cheese or ham and cheese to more elaborate concoctions of shredded beef, chicken, or black beans. Whether served as a breakfast treat, a snack, or a main meal, Venezuelan empanadas are cherished for their versatility and rich taste.

Empanadas across Latin America have evolved to reflect the ecological diversity and cultural nuances of each region. This iconic dish is not just a delightful meal but a culinary tapestry woven with the threads of history, culture, and the shared human experience of savoring flavors from around the globe.