'empanada' on Serious Eats

Meet the Empanadas of Latin America

If you've ever visited Argentina, ridden a bus in Bolivia, or made friends with a Venezuelan, you've probably tasted an empanada of some sort. But it would take a lifetime of non-stop empanada-eating to try all of the infinite combinations of doughs, fillings, and cooking methods around. Here's an introduction to the styles that are typical in different regions of Latin America. More

Empanada with Marinated Pork and Roasted Red Peppers (Empanada de Lomo) From 'Spain'

My previous experience with empanadas consisted of individual hand-pies filled mostly with sweet ground beef and olives. But my perception of the savory pastries has totally shifted as of this week. Tucked into the tapas chapter of Jeff Koehler's new cookbook, Spain, is a recipe for a giant pie filled with slivers of paprika-marinated pork mixed with caramelized onions and peppers. More

Empanada with Marinated Pork and Roasted Red Peppers (Empanada de Lomo) From 'Spain'

My previous experience with empanadas consisted of individual hand-pies filled mostly with sweet ground beef and olives. But my perception of the savory pastries has totally shifted as of this week. Tucked into the tapas chapter of Jeff Koehler's new cookbook, Spain, is a recipe for a giant pie filled with slivers of paprika-marinated pork mixed with caramelized onions and peppers. More

Meet Vendy Award Rookie Finalist Nuchas Empanadas

Years ago, on a trip home to Buenos Aires, owner Ariel Barbouth found inspiration for Nuchas in the empanadas that are ubiquitous there but largely absent downtown. He launched the first Kiosk in Times Square in 2011 and last summer took the show on the road with the Nuchas truck. Through it, he serves many varieties of hand-held snacks, including empanadas filled with short rib, shiitake curry, or seafood. More

More Posts