Fried or baked and with all kinds of fillings, the pie It is the most current Creole food in everyday life. In meetings with friends, birthdays, corporate catering or passing through, it is the food that most accompanies the Argentine in its different versions, depending on the area or province that one is in.
“As much as there are those who consider it a minor meal, the empanada is absolutely loved and arouses passions, because it is home par excellence and at the same time defines regional cuisines, because each province has its own”, he declared. Peter Sorba a News Magazine. The specialist and person in charge of the book “holy pie” distinguishes more than forty varieties of empanadas that have their imprint according to the region of the country.
Although the existence of the empanada is familiar with the local idiosyncrasy, its origin dates back to the Iberian Peninsula, centuries before the arrival of Christopher Columbus to the new world, and at first it spread throughout the Mediterranean. “Its seductive format put most of the people on the planet in the pocket. It is an idea that stems from the need to solve several problems at the same time: assemble, preserve, transport, sell, divide, present and, of course, eat in a practical way and without cutlery”, explains the writer.
Currently, events like the Federal Empanada Championship in Mataderos, or the ventures of Argentine empanadas abroad, are just a few examples of the massive growth of food and the hierarchy of the dish as a culinary ambassador. For urban consumption, five recommended gastronomic places are distinguished for their originality in preparation and creativity in taste.
MAIKY (Gorriti 5806)
Specialized in smoked meats, this grill stands out for the treatment of the meat and the embers. Marinated with olive or walnut, the filling of the empanadas obtains its flavor in the texture as well as in the aroma. Both the cooked ingredients, as well as the dressings and the artisan dough, come together in one of the most requested delicacies. The smoked lamb with olive chips It is the favorite of the crowd.
MY TASTE (Av. Cnel. Niceto Vega 5795)
Gratin with Parmesan cheese, both in its fried or baked version, the Mi Gusto proposal is found in the variety of flavors. Beyond the conventional or mass consumption tastes that the place has on its menu, the identifying experience is found in the experimental filling. cheeseburger, American Chicken, provolone with ham, sausage with cheddar Y emptied with provoleta, are some options to the delight of the customer.
RED BANK (Bolivar 866)
The sophistication in the choice of tastes prevails in the Banco Rojo menu. The San Telmo redoubt exclusively offers fried empanadas. However, the gourmet distinction is found in the originality of the flavors. Blood sausage, roasted pumpkin and cheese, vegan with chickpeas, coconut and curryare rich and creative options for the visitor.
BUENOS AIRES GREEN (Vidal 2226)
The organic and vegetarian alternative, with a signature design and made with seasonal products. Applying traditional techniques, it seeks to offer a rich and healthy vegetarian option. The meat empanadas stand out, made with gluten, wholemeal flour and breadcrumbs.
THE BAKER OF SAN TELMO (Carlos Calvo 455)
With the imprint of traditional Argentine food, the varieties of empanadas from El Hornero stand out in the most deeply rooted tastes of the Creole culture. Knife-cut meat, those of salteño styleof Tripe or vegetables are imposed on the list of varieties for their raw material and fidelity to gastronomic folklore.
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