Argentine Empanadas – The Heart of South American Street Food

This episode highlights the story of Argentine empanadas, tracing their roots from Spanish and Moorish influences to their transformation into one of Argentina’s most beloved national foods. Originally introduced by colonizers, empanadas evolved with local ingredients, creating a dish that reflects Argentina’s diverse history and cultural identity.

We explore their anatomy—flaky dough folded around fillings like beef, onions, hard-boiled eggs, and olives—and the signature crimp known as repulgue. Regional varieties showcase the country’s culinary diversity: spicy beef empanadas from Salta, sweeter versions from Córdoba, and festival favorites from Tucumán.

Beyond flavor, empanadas embody community and tradition. They are central to family gatherings, national holidays, and soccer matches, symbolizing comfort and unity. Today, empanadas have spread globally, inspiring gourmet twists and vegan adaptations, while retaining their essence: a simple, portable food steeped in history and togetherness.