Warm, sunny, blue sea and intoxicating with the scent of tequila – that’s what tourists often say about Mexico. However, are those enough to describe Mexico, when agricultural products such as corn, beans, tomatoes and red peppers – the things that make up the delicacies of this land – are extremely abundant.
Mexican cuisine has always been considered a brilliant dance of colors and flavors, an attraction from a bit of spiciness, irresistibly holding diners with impressive traditional dishes. And for many tourists, even locals and culinary experts, Empanadas has a strange appeal.
Empanadas are deep-fried rolls filled with chicken, beef, or cheese. Mexicans can eat them at any meal of the day, but they make the perfect snack for family gatherings. They have the richness of the meat, a subtle cinnamon flavor, and are delicately topped with chopped vegetables.
Empanadas have many versions around the world: dumplings, stuffed pastries of England and Cornwall, Pierogi of Poland, Pastel of Brazil… With Empanadas, people can use savory fillings for main meals, sweet fillings for dessert or with coffee and afternoon tea. This dish can be eaten alone or with sauce (Argentine chimichurri sauce is the most commonly used sauce).
Most people who have enjoyed Empanadas say that this is a fairly easy dish to make, just prepare the filling, stuff them, roll them in dough and fry them until golden brown.
For the crust, you have a variety of options, from wheat flour, to cornstarch, potato starch, or even sweet potato starch. The choice of flour and cooking time will depend on whether you want to bake or fry the pie.
Not only easy to make, Empanadas is also a “multi-variable” dish, extremely rich and diverse because the cook and diner can freely choose the flavor, ingredients, salty or sweet according to their preferences. We can choose traditional Empanadas or modern variations with flavors created by ourselves from endless inspiration and personal imprints.
Article: Thu Nguyen Photos: Various authors
