Thread: Which one is the true Argentinian Empanada?

I personally think that all the empanadas that have meat cut with a knife and have potatoes are the best. Also the empanadas that are of Arabic origin are very rich since they have a variety of tones at flavor level in a single bite.

I agree with LEO, and also like the empanadas of Humita.
But some time ago I heard about the empanadas of Morcilla and of Tapa de asado. I didnt try them, but perhaps those ones could be the one which best represents our country.

Don't know which one is the TRUE Argentininan empanada. But the best ones that I tried were in the Plaza de Cafayate, Salta, and at the Campeona Nacional de la Empanada (National Empanada Champion) in Tucumán

Originally Posted by santiagop

Don't know which one is the TRUE Argentininan empanada. But the best ones that I tried were in the Plaza de Cafayate, Salta, and at the Campeona Nacional de la Empanada (National Empanada Champion) in Tucumán

I´d never tried the Empanadas in Salta, but I heard that these are one of the best though of the little size.

I don't think there should be only ONE true Argentinian empanada.
It's great that different regions of the country have their own specialty! It would be great to try them all! (っ˘ڡ˘ς)

From my point of view, the most difficult to find is that person who cooks very well and has good seasoning, so that the filling is pleasant to the palate.
Where I come from, there is a wide variety of tastes:
-Atún, mussels, beans with cheese, sausage, chorizo, etc.
There are places where they combine several fillings.

Do you know if the true empanada is deep fried, or cooked in the oven. I've seen both, and they are quite different.

Originally Posted by nabylm

Do you know if the true empanada is deep fried, or cooked in the oven. I've seen both, and they are quite different.

I think it depends on whom you ask! Some will tell you that deep-fried is the best, while other will advocate for a healthier version, cooked in the oven.