me with different savory fillings. Among the common ones are beef, chicken, ham and cheese, Salteña (with potatoes to extend the filling) and humita (corn.) They are usually baked but sometimes fried, and they’re deliciously crispy. You can see how they’re made at some restaurants, and you can identify the filling by scrutinizing the shape of the empanada. They’re cheap to eat, too. They usually sell for 3 or 4 pesos ($1 U.S. equals 3.8 pesos).
Friday, August 21, 2009
Empanadas, yum!
Argentineans give themselves the honor of having invented the empanada. I didn’t want to argue with them about it. I grew up eating empanadas (especially on Sundays) and I am Peruvian. However, empanadas are everywhere in Buenos Aires. These delicious stuffed turnovers co
me with different savory fillings. Among the common ones are beef, chicken, ham and cheese, Salteña (with potatoes to extend the filling) and humita (corn.) They are usually baked but sometimes fried, and they’re deliciously crispy. You can see how they’re made at some restaurants, and you can identify the filling by scrutinizing the shape of the empanada. They’re cheap to eat, too. They usually sell for 3 or 4 pesos ($1 U.S. equals 3.8 pesos).
me with different savory fillings. Among the common ones are beef, chicken, ham and cheese, Salteña (with potatoes to extend the filling) and humita (corn.) They are usually baked but sometimes fried, and they’re deliciously crispy. You can see how they’re made at some restaurants, and you can identify the filling by scrutinizing the shape of the empanada. They’re cheap to eat, too. They usually sell for 3 or 4 pesos ($1 U.S. equals 3.8 pesos).
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1 comment:
I don't know if Argentinians have the right to claim epanadas. Every Latin country has their version. Does everybody else know about this claim?
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