While not impossible to visit Buenos Aires and avoid sampling empanadas, it would be foolish. Argentina is known far and wide for its beef, and aficionados will argue the fine points of presentation from the parrilla or the asado. Yet probably no other item from the culinary repertoire engenders quite so much passion as the defense of one’s favorite empanada. Arguments range from “my grandmother made criollas that your grandmother wasn’t fit to eat” to “my favorite place has the most perfect… baked, fried, cut beef or ground, potatoes, olives, eggs, onions, or raisins, included or not… and I’ll take you there and prove it.” Culinary historians natter on about the origin of this bread enveloped pastry, tracing it back to Galicia in Spain, or perhaps to ancient Persia. To hear some of them go on, we’d need carbon dating to settle on the origin.
It would come as no surprise to find that every culture on the planet has some version of the empanada – from Middle Eastern fatays, to Asian pot-stickers, to Scandinavian pastys, to a classic savory turnover from France. Yet, there is something uniquely Latin American about the empanada. It would be difficult to put one’s finger on it – the dough is not unique in the pastry world, most often made from simple white flour, eggs, water, and lard. The fillings range from beef to pork to chicken to fish. The spices vary in accordance with local favorites throughout South and Central America and the Caribbean. The additions are too numerous to consider. Yet there’s something about them, when one picks them up, hot and juicy, that fits the Latin culture.
Argentines would argue that theirs are the best. That would be a hard claim to prove, but it would be a fantastically delicious exercise to sit down at a table laden with examples from throughout the empanada world. Certainly there is a wide variety of regional styles, thankfully most of them are available here in Buenos Aires (including examples from neighboring countries), removing the need to hop on colectivos and travel province by province to sample them. Here you can find garlicky, spicy catamarqueñas chockfull of potatoes, green onion packed salteñas, white onion filled san juaninos, touches of tomato and various cheeses in the tucumanas, salmon and tuna from the shore, or packed into Chilean styles, lamb and mushrooms from Patagonia, pumpkin based Venezuelans, and finely ground goat meat in the arabe styles. Cheese filled, corn filled, vegetable laden, or a wide variety of meats abound. Local shops may offer specialty versions, and it is worth seeking out something like smoky pancetta and plum, or spicy sausage and green onion, or even an Italian knockoff like a napolitana.
Recommended venues in Buenos Aires to try out various styles (work in progress):
Salta – Doña Eulogia, Castex 3425, Palermo Chico
Catamarca – La Cocina, Pueyrredon 1508, Recoleta
Corrientes/Misiones – Ñande Lája, Tucumán 2202, Once
Santiago del Estero – Martita, Cochabamba & Colombres, Boedo
San Juan – El Sanjuanino, Posadas 1515, Recoleta
Tucumán – La Querencia, Junín & Juncal, Recoleta
Jujuy – La Carreteria, Brasil 656, San Telmo
Mendoza – Pan y Arte, Boedo 880, Boedo
Patagonia – El Federal, San Martin 1015, Centro
Chile – Los Chilenos, Suipacha 1024, Centro
Bolivia – La Paceña, Echeverria 2570, Belgrano
Arabe – Armenia – Sarkis, Thames 1101, Palermo Viejo
Arabe – Lebanon/Syria – Cheff Iusef, Malabia 1378, Palermo Viejo
Follow along here as a couple of my readers take on the challenge of trying to hit the entire trail… For their stomachs’ sakes, thankfully, it appears they gave it a shot on a Monday when many restaurants in BA are closed.