IN THE VARIETY IS THE SPICE

WITH THE SIMPLICITY OF A FILLED DOUGH & COUNTLESS VARIETIES AND FLAVORS, THE EMPANADAS KNEW HOW TO CONQUER THE ARGENTINE TABLE. TOGETHER WITH THE ROAST, THEY CONSTITUTE A TRUE NATIONAL DISH.

PERFECT FOR A RELAXED MOMENT BETWEEN FRIENDS, LARGE AND EVEN FORMAL GATHERINGS, DUE TO THEIR SIZE, DIVERSITY OF FLAVORS AND EASY PREPARATION, EMPANADAS HAVE BECOME A TRUE & NBSP; GASTRONOMIC JOKER . & NBSP; ALWAYS PRESENT AND WELCOME BY EVERYONE, LIKE THE BARBECUE, EMPANADAS ARE THE MAIN STARS OF ARGENTINE SOCIAL GATHERINGS.

TELL THE STORY. & NBSP; ITS ORIGIN DATES BACK TO ANCIENT PERSIA, CENTURIES BEFORE CHRIST, WHERE IT SUFFERED THE CONSEQUENCES OF CULTURAL CHANGES RESULTING FROM CONFRONTATIONS AND CONTACTS WITH OTHER PEOPLES. THUS, & NBSP; THIS DISH WAS CHANGING ITS NAMES, FILLINGS AND SHAPES UNTIL IT REACHED AMERICA BY THE SPANISH WITH THE NAME OF & NBSP; EMPANADA , DERIVED FROM" PAN ".

< SPAN STYLE = "BACKGROUND-IMAGE: INITIAL; BACKGROUND-ATTACHMENT: INITIAL; BACKGROUND-SIZE: INITIAL; BACKGROUND-ORIGIN: INITIAL; BACKGROUND-CLIP: INITIAL; BACKGROUND-POSITION: INITIAL; BACKGROUND-REPEAT: INITIAL; ">

FOR ALL TASTES. & NBSP; ALREADY IN AMERICA, EMPANADAS ADOPTED DIFFERENT VARIANTS, DEPENDING ON THE PRODUCTS AND SEASONINGS OF EACH REGION: STUFFED OF BEEF, CHICKEN, HAM, CHEESE, VARIOUS VEGETABLES AND DIFFERENT COMBINATIONS; SOFT, SWEET OR SPICY; BAKED OR FRIED. "IN THE VARIETY IS THE TASTE," SAYS A POPULAR SAYING, AND THIS IS ONE OF THE KEYS TO ITS FOR THIS REASON, IN ARGENTINA THE VARIETIES HAVE THEIR OWN NAME: THE EMPANADAS “SALTEÑAS” (FROM SALTA), “TUCUMANAS” (FROM TUCUMÁN) AND “CRIOLLAS” (FROM THE PAMPAS REGION) ARE THE MOST RECOGNIZED, VARYING FROM ONE TO ANOTHER & NBSP ; SEASONINGS (SPICY), INGREDIENTS (OLIVES, RAISINS, POTATOES), DOUGHS (PUFF PASTRY) AND WAYS OF COOKING. BUT THE MAXIMUM PROOF THAT EMPANADAS HAVE BECOME THE MOST TYPICAL DISH IN ARGENTINA ARE THE NUMEROUS BUSINESSES DEDICATED EXCLUSIVELY TO THEM. THERE ARE NO EXCUSES: TO TRY AND DISCOVER YOUR FAVORITE TASTE!