OBSESSED WITH EMPANADAS IN ARGENTINA: A FOODIE'S GUIDE
Diving into the local cuisine is one of my favourite things to do on my travels. I don't know about you but the hardest part of this is knowing where to go and what to eat. Getting stuck into tourist traps is so easy and it's happened to me a bunch of times. Having been on the road for a month now and meeting Argentinians equally obsessed with foodie experiences, if there's one thing that I just can't resist, it's the empanada.
The empanada tournament
Ask anyone where to find the best empanada around and they'll tell you to head north to the region of Salta. Famous for its annual empanada tournament, El Patio de la Empanada is one of the best places in the city to try out these local delights.Held during the month of September, I was lucky enough to be around and experience the tournament. Over 70 empanada stands competed to show off their culinary talents and attract hungry clients.
What is an empanada?
A doughy pocket of heaven with pretty much any kind of filling you can dream up. Classic empanadas come with a ground beef filling served with a sauce wither spicy or non-spicy. Not to mention cheese and onion, chicken and humita. But as I recently found on a quest to find the best empanadas around Salta, there's sooooo many more! Just what are they?
Mmmmm... Empanadas!
Carne You'll find these wherever you go. These are made from ground beef normally from the leg of a cow.
Pollo Chicken empanada usually mixed in with onions, potatoes or vegetables.
Carne cortados a cuchillo Premium quality and usually more expensive than their ground beef counterpart. The meat is finely cut by a knife making the empanada more juicy and tender.
Matambre Outside layer of ribs of a cow
Charqui de los calles calchaquies Empanadas made of dried meat
Gallina casera Organic free-range chicken empanadas usually more expensive than the regular chicken ones.
Empanadas de choco Corn empanadas, also known as humita. These are a great alternative to the meat options for vegetarians out there.
Arabes Originating from the middle east the filling for this empanada is made up of beef, vegetables and the juice of lemons and then cooked inside the empanada dough.
Mondongo The neck of a cow, much more tender and juicy.
Other dishes you might find in an empanada place...
Tomales Beef and corn deliciously wrapped in a corn dough.
Locro A hearty thick stew popular in many South American countries. Made with a pork base, and meat.