1 What Makes an Empanada “Latin-American”?
While Spain introduced the word empanar (“to bread or wrap in dough”), Latin America transformed the concept into dozens of regional icons. The unifying factors are portable dough, savory-leaning fillings, and either frying or baking. Unlike Mediterranean calzones or South-Asian samosas, Latin empanadas lean on corn, lard, ají chiles, and tropical aromatics that reflect New-World terroir.
2 Core Dough Styles Across the Region
| Dough Base | Countries | Texture | Key Fat |
| Wheat + Lard | Argentina, Chile (baked) | Flaky, pie-like |
Beef/lamb tallow or pork lard
|
| Nixtamal Corn (Masa Harina) | Mexico, Guatemala | Toothsome, slightly nutty |
Pork lard / vegetable shortening
|
| Fresh Yellow Corn | Colombia, Venezuela | Crunchy shell, moist crumb |
No added fat; natural oils
|
| Yucca / Plantain Mash | Dominican Rep., Honduras | Stretchy, gluten-free | Vegetable oil |
| Rice Flour Blend | Brazilian pastelaria gluten-free lines | Ultra-thin, blistered | Soy oil |
3 Argentina – 9 Classic Fillings by Province
Argentina’s empanadas are a national pastime, baked or wood-fired (al horno de barro) more often than fried. Each province defends its recipe like a football team:
| Province | Signature Filling | Flavor Notes |
| Salta | Beef minced by knife, potato, scallion, cumin |
Juicy, slightly spicy
|
| Tucumán | Beef, raisins, boiled egg, green onion | Sweeter profile |
| Córdoba | Chicken, red bell pepper, olives | Briny tang |
| La Rioja | Goat, red wine, onion |
Rustic mountain taste
|
| Mendoza | Beef + Malbec reduction | Wine-forward |
| Jujuy | Llama meat optional |
High-alt plateau protein
|
| Patagonia | Lamb + rosemary |
Coastal herbiness
|
| Catamarca | Pork & charqui (jerky) | Smoky chew |
| Buenos Aires (porteña) | Ham, mozzarella, tomato |
Pizza-inspired modern classic
|
Tip for operators: Porteña mozzarella empanadas sell 25 % faster in U.S. bars compared to beef per Catalina distributor data.
4 Chile – The Pino Standard & Coastal Spins
– Empanada de Pino (Sept-18 Fiestas Patrias essential):wheat dough, pino filling—diced beef, onion slow-sautéed, hard-boiled egg, raisins, black olive, hint of ají color.
– Mariscos:Mussels, razor clams, or crab bound in béchamel; usually fried in fish markets.
– Chilean Oven Rules:400 °F for 20 min, brushed with egg wash; twin slits act as steam vents.
5 Uruguay & Paraguay
– Uruguay’s Empanada Gallega influence brings tuna-tomato variants.
– Paraguay sneaks cassava starch into wheat dough for chew; mbejú-sealed empanadas fold mandioca cheese between layers.
6 Brazil – Pastel vs. Empadinha
Brazilian street “empanadas” are really pastéis—rectangular, air-pocketed wheat wrappers flash-fried in soy oil. Fillings: ground beef with olives, queijo coalho, heart of palm (palmito). The empadinhais a shortcrust cupcake stuffed with chicken, catupiry cheese, and green olives, proving Brazil bends terminology.
7 Bolivia – Soupy Salteñas
Legend credits a Salta-born cook (Juana Manuela Gorriti) in 19 th-century La Paz. Sweetened, gelatin-set stew melts during bake, creating the famous brothy interior. Variants: chicken (salteña de pollo), beef, or even llama in Potosí.
8 Peru & Ecuador – Ají Heat Meets Andean Corn
Peruvian dough may add beer for tenderness. Fillings feature ají amarillo, olives, and hard-boiled egg. Ecuador’s empanadas de viento dust mozzarella-filled pockets with sugar post-fry—an Andean breakfast staple.
9 Colombia – Corn-Shell Icons
| Region | Filling | Dip |
| Bogotá | Shredded beef + potato |
Ají criollo (cilantro-tomato salsa)
|
| Antioquia | Minced chorizo + plantain | Hogao sauce |
| Caribbean Coast | Shark (tiburón) or cheese | Suero costeño |
Yellow precooked corn flour gives a golden crust that stays crisp even after cooling—ideal for grab-and-go.
10 Venezuela – Beach-Town Empanadas
Thin corn dough folded over shredded reina pepiada (chicken–avocado salad) or cazón (baby shark). Often eaten at 7 a.m. with coffee on the boardwalk.
11 Mexico – Tri-regional Diversity
– Northern wheat-flour empanadasresemble miniature baked turnovers.
– Corn-based Yucatán empanada de cazónstuffs spiced dogfish and is served with habanero escabeche.
– Dessert empanadas (Aguascalientes)filled with guava paste show Mexico’s flexible approach.
12 Central America – Plantain & Yucca Variations
Honduras and El Salvador fry plantain-dough empanadasfilled with refried beans and crema. In Guatemala, empanadas de ayote — soft corn pockets filled with pumpkin and panela — are a sweet staple during Día de Todos los Santos, echoing centuries-old traditions.
13 Caribbean – Sofrito & Plantain Crusts
– Cuba:Picadillo (beef, raisins, olives) in wheat dough; often half-moon sealed with fork tines.
– Puerto Rico:Beef sofrito filling and annatto-tinted crust; the baked version is dubbed pastelillo al horno.
– Dominican Rep.:Yaniqueque—a flat, fried disc—technically an empanada cousin flavored with coconut oil on the south coast.
14 Quick Peek Beyond Latin America
Empanada cousins exist worldwide—Cornish pasties, Nigerian meat pies, Indonesian panada—but Latin America contributes the greatest diversity in dough, spice, and cooking method.
15 Cooking Methods & Oil Science
– Baking:400–425 °F, egg wash for sheen; steam vents prevent blow-outs.
– Frying:350 °F neutral oil; corn-dough empanadas absorb ≈8 % oil vs. 12 % for wheat (University of Antioquia study).
– Air-Frying (trend):Brush with oil; 375 °F 10–12 min; crisp drops ~5 % vs. deep-fry but gains convenience.
16 FAQ
Q: Are empanadas and pastelitos the same?
A: Pastelitos (Cuba, Puerto Rico) are usually puff-pastry squares; empanadas use sturdier dough.
Q: Which Latin country eats the most empanadas per capita?
A: Statistical tracking is scarce, but Argentina claims the crown—Salta alone hosts an annual Fiesta Nacional de la Empanada serving 1+ million units in three days.
Q: Best oil?
A: Refined sunflower or soybean in South America; many U.S. operators switch to high-oleic canola for longer fry life.
Key Takeaway
Latin America’s empanada landscape spans fresh-corn Colombian shells, molten Bolivian salteñas, and flaky Argentine pies. Master one style or explore them all—each pocket tells a regional story in three bites.
Curious how our empanadas compare? Catalina’s lineup channels Cuban and Argentine roots — check out our Foodservice Empanadas for modern takes on timeless classics.
