The Empanada Atlas:The North Provinces

Like all empanadas of the Argentine Littoral region, traditional fillings can be meat or typical local freshwater fish. In some cases, the dough is prepared with cassava flour, a central ingredient of the region’s cuisine.

Cassava, salt, paprika, and soft lard is used for the dough, mixing in warm water until it forms a homogeneous roll which is left to rest. The filling is cooked in a bay leaf broth and includes onion, raisins, olives, sweet pepper, and egg. 

Even though there are fish empanadas, charqui empanadas (from the Quechuan word charki, meaning jerky, a type of dehydrated meat typical of the Andean and Meridonial regions of South America) are some of the most representative empanadas of the province.

For a charqui filling, the meat is boiled until softened to be cut into pieces and ground in a pestle, then mixing it with tomato extract, garlic, vegetables, egg, and ground chili. Once cooled, the discs are filled and fried in hot oil.

 Salta empanadas have their own day (April 4), a zamba by poet José Cantero Verni and, of course, their own competition, organized since 2002 in the city of Rosario de la Frontera during the month of July. Oh, and they’re cooked in a clay oven.

The pastry is made with wheat flour, beef fat, and paprika, while the filling, known as recao, is made by stewing meat cut with a knife cooked in fat with onion, green onion, sweet pepper, ground chili, cumin, hard-boiled egg, and boiled potatoes.

Tiny but delicious! They can fit in the palm of your hand. For this reason, even though it sounds strange, you can eat half a dozen in one go. They are typically served in a bowl with a mix of hot chilies, oil, tomato, and garlic to soak them in before biting into them. 

While meat empanadas can be found across the whole of Argentina, the northeastern region offers exquisite flavors. The main distinguishing feature of Jujuy empanadas is the addition of potatoes in the filling.

In 1980, the first Fiesta Nacional de las Empanadas de Famaillá (National Fiesta of Famailla Empanadas) took place in Tucumán when the National Champion was chosen. The celebration is held each year in September, with people participating from different regions of the province. 

Tucumán empanadas have 13 twists to make them all the same size, made with roulade and cuts of meat. Their juices mean they have to be eaten legs apart. The key ingredient is without a doubt scallion, with no potatoes or raisins.

Different to other empanadas in the northeastern region with notably spicy fillings, Catamarca empanadas are considered an almost bittersweet delicacy and also include sun-dried raisins in their mix. 

The empanada filling, typically knife-cut beef, is typically left to rest for at least 24 hours after cooking. Once ready, a little beef broth is added to add moisture, and they are cooked in a clay oven to finish.