Empanada
Buenos Aires, Argentina
Buenos Aires empanadas are folded pastry parcels filled with seasoned meat, onion and other ingredients, then baked or fried. Beef versions may include egg, olive or raisin, while chicken, cheese and vegetable fillings are also common; the crimp or repulgue can identify the filling.
Why locals eat it
Empanadas travel easily between bakery counters, neighborhood pizzerias and family gatherings, and styles vary across Argentina. The Buenos Aires version is part of a national food with strong regional identities, so it is more accurate to compare fillings and dough than to claim one definitive recipe.
Local tip
Order several flavors and note the repulgue or label before biting. Let a freshly baked empanada cool briefly, and ask whether a filling contains olives, raisins or chilli.
Typically made with
wheat flour, ground beef, onions, green olives, hard-boiled egg, cumin, paprika. Recipes vary — always check with the vendor if you have allergies.