La Patty Colombian, Argentine, Chilean o Galician is a authentic gastronomic delight. Honoring the typical products of each country, the empanadas enjoy a geographic variability very enriching. We don't talk about white or black, but vice versa. Within each territory you can find a filling, dough, cooking method y different elaboration. Also, at least in Spain, there are many family businesses that show us their typical dishes. Do you want to know what the pies most iconic? Keep reading!
The Colombian empanada, gastronomic symbol
The colombian empanadas, gastronomic symbol of the country, have conquered the hearts of its inhabitants and this love has crossed borders. Although better known in countries of speech hispanic anyone who tries them will be impressed by the diversity of their flavors. They were introduced in Colombia by the Spaniards, but little by little they soaked up the benefits of the products of the land. As in all places, rellenos and They change according to the region or locality in which we find ourselves.
It is a compact Creole stew, of different meats, with potatoes or rice that is wrapped in a very thin corn arepa, folded in half in the shape of a crescent, and then fried. Carlos Gaviria, in his book 'Professional Colombian Cooking Techniques'
How many types are there? Colombia?
The famous Colombian empanadas from Pipián reside in the department of Cauca, but they are loved throughout the country. Their es thin, crisp and thin. El filling It consists of a red potato stew, hogao (sauce made from tomato and onion), hard-boiled egg, roasted peanuts and achiote (red natural seasoning and dye similar to saffron). A curious pie is old, Also known as Narino empanada. Its dough has a viscous consistency that is difficult to achieve, made from fermented corn. It is filled with rice stew, peas and beef, chicken or pork.
La empanada with egg, arepa with egg has a Cartagena origin, and also has an origin in Luruaco, but it also has an origin in Sinú; we find several versions of the same dish. Gastronomy is a language that is linked to daily life, to the transfer of knowledge from generation to generation, it is very difficult for you to break that social convention fully installed in society for a long time, that is why arepa is arepa and empanada is empanada . Ricardo Chica Gelis, researcher at the University of Cartagena
The list of types of empanadas still increases a little more. For example, antioquian empanadas or Chambray. The first, although it comes from the arepa city, another typical Colombian, is quite popular. In the same way, that of chambray has the particularity of what it is sweeter than the rest.
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we're going to Argentina!
As it happened in the Colombian country, the empanadas were brought to Argentina by Spanish settlers. Over the years and due to the great extension geographic of the country we find a type of empanada by region. For example, empanadas from the Córdoba region consist of more sweets. Its filling is made with raisins, carrot, meat, tomato, etc. In addition, it is varnished with syrup y sugar glass.
The tucumanas, for example, they are some of the best known, in fact, we could say that if you go as a tourist the first thing you will try will be one of these. Easy filling: minced meat, garlic, ground chili, pepper, onion, cumin and paprika (paprika). at the Patagonia they are called Patagonian and they are characterized by two reasons. First of all, they were the latest to be born. And finally, they are known for being stuffed with mutton.
These are some, but there are many more. There are many who say that or so many types of empanada for each home where they are prepared. And the truth is that this saying is not without reason. It is well known by all that knowledge passes from generation to generation, but small details are always added or eliminated. And, every family has its ways of cooking. That's not to mention the most creative. If you want another article about the chilean empanada let us know in the comments. doWhere is your favorite pie from??
