In The Community
Empanadas from Colombia
Photo by Edgar Zuniga Jr. on Flickr
Colombians love their empanadas, and they take their family recipes very seriously. In Colombia, empanada dough is made of instant corn flour known as “masarepa” and fillings tend to be savory. Empanadas are also fried, so the crispy texture is a must. They love using bell pepper, onion, and garlic in their stews, and Colombian empanadas are usually accompanied by “ají,” a tangy, spicy sauce that elevates and sharpens the flavors.
Empanadas from Venezuela
Photo by Valeria Silva on Wikimedia Commons
Venezuelan empanadas are similar to Colombian empanadas in that they’re savory and always fried. They’re made with “P.A.N” flour, which is a pre-cooked white corn meal, and sometimes they’re made with the yellow corn meal version of P.A.N flour, which gives the dough more color and flavor. Venezuelan empanada fillings are as varied as you can imagine! From something as simple as mashed potatoes and cheese, to “pabellón criollo” filling, which combines all the ingredients of the national dish. Namely, shredded beef, black beans, rice, and fried sweet plantain for sweet and savory combo.
Empanadas from Argentina
Argentinian empanadas are quite different in shape and flavor, so they’re also very popular. The main difference with other Latin American empanadas is that Argentinian empanadas are not made with corn flour, but rather wheat flavor. This makes the texture of the dough a bit flaky and tender but still crisp on the outside. Corn flour empanadas are heartier in comparison. In Argentina, empanadas can be baked or fried, and the most common fillings are ground beef, cubed beef, egg, and ham and cheese, among others. They’re also served with chimichurri, a delicious herb sauce that adds even more flavor.
Empanadas from Honduras
Photo by Instituto Cervantes de Tokio on Flickr
Empanadas in Honduras are known as “pastelitos” and they’re usually baked rather than fried. The dough is similar to Argentinian empanadas because it’s also made with wheat flour, making the empanadas resemble a pastry. The traditional fillings are meat and beans with cheese, so they’re quite hearty and delicious. Usually, they’re served with the Honduran version of pico de gallo, which is known as “chimol,” and it’s a must with every bite.
Empanadas from Mexico
When people think about Mexican food, tacos or burritos are the first things that may come to mind. However, they also have empanadas, and they’re crazy good! In Mexico, you can find both wheat flour and corn flour empanadas, so there’s a good variety to enjoy. The fillings often include meat, more commonly chorizo, which offers a burst of flavor. However, the simple beans and cheese combination is also very popular, and for good reason.
Empanadas from Puerto Rico
Photo by juantiagues on Flickr
Puerto Ricans don’t joke about their food, let alone their empanadas. Also known as “pastelillos” or “empanadillas,” Puerto Rican empanadas are known for their flaky texture and flavorful fillings, which are usually savory. In Puerto Rico, empanadas are made with pastry dough, so they’re also made with wheat flour. The dough is usually on the thin side, making these empanadas super crispy. The most common filling is ground beef with potatoes, but you can also find chicken and seafood fillings. Also, Puerto Rican empanadas are accompanied by a simple mayo-ketchup dip, which is the cherry on top. They’re a staple food bite at parties!
Empanadas from El Salvador
In El Salvador, empanadas are usually consumed as snacks or desserts because they’re both savory and sweet. Mostly sweet! They’re completely different from the other empanadas we’ve discussed so far because the dough is made of mashed sweet plantains and they’re usually coated with white sugar as well. The filling is usually refried beans, which helps balance out the sweetness. However, you can also find Salvadorian empanadas with milk filling, which is a soft cream made with milk, cornstarch, sugar, and cinnamon.
Empanadas from Peru
In Peru, empanadas are also quite different from the others we’ve explored here. The main difference is the dough, which is very similar to pizza dough. That makes the texture more similar to bread. They’re usually baked and on the thin side. The stars of the Peruvian empanadas are the fillings, though, which are very flavorful. The most typical filling is beef seasoned with ají panca, green olives, and hard-boiled eggs. The chili pepper adds mild spiciness and a nice smoky flavor, which adds complexity to the flavors.
Empanadas from Cuba
Cuban empanadas are not too different from Puerto Rican empanadas because they also use pastry dough. In Cuba, empanadas are flaky, crispy, and thin. As for fillings, they can be sweet or savory. Savory fillings usually involve ground beef and green olives, while sweet fillings combine cream cheese and guava paste. Whether you go for the sweet or the savory, Cuban empanadas offer a burst of flavor and it’s nearly impossible to have just one.
Empanadas from Chile
Photo by mabel flores on Flickr
Last but not least, we have Chilean empanadas, which are made with wheat flour and baked rather than fried. They tend to be sweet and savory, with the traditional filling consisting of ground beef or pork, black olives, and raisins. Sometimes, hard-boiled eggs enter the chat as well. Chilean empanadas are not for everyone because not everyone vibes with raisins, but if you do, this is a flavor combination you should definitely try.
There’s no denying that Latin American empanadas are amazing and the more varieties you try, the more you’ll fall in love with them!
- 7 Unique Latin American Dishes You Can Bring To Holiday Parties ›
- Flavors of Heritage: A Tour of Latino Gastronomic Festivals ›
Pulparindo from Mexico
“Pulparindo” is a classic Mexican candy that combines sweet, sour, salty, and spicy flavors. If you’ve never had spicy candy, this will change your life! It’s made with tamarind, but there are also other flavors like mango and watermelon. We recommend the tamarind flavor because it’s the classic option and it offers the most authentic experience. “Pulparindo” is hard to describe, but we bet you’ll love it.
Alfajores Jorgito from Argentina
“Alfajores” are the ultimate Argentinian sweet treat and “Jorgito” is one of the top brands in the country, so they’re a must-try. “Alfajores” are a type of shortbread cookie filled with dulce de leche and coated in chocolate. One thing we love about this snack is that it may look dry at first glance, but when you bite into it, it melts in your mouth and the combination of flavors is out of this world. They’re perfect with tea–yerba mate tea if you want to be traditional.
Arequipe Alpina from Colombia
“Arequipe Alpina” is a very popular spread in Colombia and it’s versatile because it goes on anything. “Arequipe” is dulce de leche, made from simmering milk and sugar until it caramelizes and thickens, leaving a sweet and creamy spread. You can enjoy it on its own or spread it on bread or saltines for a nice contrast of flavors, and you can also use it in pastries, cakes, and more.
Torontos from Venezuela
“Toronto” is one of the most popular chocolates in Venezuela and that’s saying something because they love their cocoa over there. “Toronto” is a round milk chocolate candy with three layers: a thin chocolate shell, creamy milk chocolate and chopped hazelnut paste, and a whole hazelnut in the center. You won’t be able to have just one, it’s impossible!
Garoto Bombones from Brazil
Brazil also has some great chocolate bites, and the most popular ones are the “Garoto Bombones.” They’re individually wrapped bonbons made with milk chocolate and a variety of different fillings. “Garoto Bombones” usually come in a box of assorted flavors, ranging from the classic chocolate ganache filling to fruity fillings. You’ll have a lot of fun discovering each flavor and deciding which one’s your favorite.
Manicris from Ecuador
Peanut lovers will enjoy this one! “Manicris” is one of the most popular snacks in Ecuador because they take peanuts and transform them by adding a crunchy layer. The crunchy layer is a bit sweet, and combined with the peanut's saltiness, it makes a delightful snack. Beware, they can be addictive!
Super8 from Chile
“Super8” is a Chilean favorite, and for good reason! They’re long wafer cookies filled with cream and coated in rich chocolate, so they offer a good balance of flavors and texture. They’re a delicious, sweet, crispy treat that can go really well with some coffee or a cold soft drink. Either way, you’ll enjoy every bite.
Platanitos from Panama
“Platanitos” are thinly sliced and fried plantain chips and they’re popular throughout South America, so of course they love them over in Panama. They’re crispy and salty, though they can also be slightly sweet depending on the ripeness of the plantain. You can enjoy “Platanitos” on their own and they can be a great addition to your movie night snack rotation, but they can also be served alongside meals like sandwiches or wraps.
Mazapán from Mexico
“De la Rosa Mazapán” is another classic Mexican treat, but this time, it’s a sweet treat. It’s similar to the marzipan you probably already know, but “De la Rosa Mazapán” is made of peanuts and sugar, so the flavor and texture are a little different. They’re simply delicious, and they melt in your mouth, which is why people have a hard time eating just one. They’re crumbly, though, so don’t even think about eating them in bed. And if you want an extra challenge, try eating it without it crumbling into a million pieces.
Chocolike Cremita from Bolivia
Last but not least, we have the “Chocolike Cremita” from Bolivia. Chocolike is a big brand over there, and they’re known for their instant chocolate powder drink, which kids love. The “Cremita” is the creamy snack version of the chocolate drink, so it’s become a popular variation of the powder drink. You scoop it up and eat it as is, but you could also spread it on bread if you feel like elevating the snack a little bit.
