Sabor Argentino

The Biggest Empanadas

ARGENTINE FLAVOR

Made with Argentine recipe and prepared in our plant by Argentine hands.

Flavors

BEEF TURNOVER

Filling: meat, onion, spring onion, hard-boiled eggs, spices

Homemade Creole dough

BEEF MINI TURNOVER

Filling: meat, onion, spring onion, hard-boiled eggs, spices

Homemade Creole dough

CHICKEN TURNOVER

Filling: chicken, onion, spring onion, hard-boiled eggs, spices

Homemade Creole dough

Not so much or without spice.
Salted and sweet or sweet and sour pies. Some have in their filling eggs, raisins, olives and other only ground meat, onion, garlic and parsley.

The different states of ARGENTINA, called Procinces, have different recipes and fillings in their empandas.
The fillings are varied, they are stuffed with beff, chicken, pork, vegetables, ham and cheese empanadas, corn or corn with cheese, onion with cheese and all kinds of filling.

Among the famous empandas are CRIOLLAS, SALTEÑAS, CORDOBESAS,TUCUMANAS, MENDOCINAS, STIAGUEÑIAS AND NORTHEST CHACO, CORRIENTES AND FORMOSA

history

Empanada history

The empanada is one of the most representative dishes of Argentine cuisine, and its origin dates back to the influence of Spanish cuisine, especially that of Galicia and other regions of northern Spain. With the arrival of immigrants, this preparation was adopted and adapted to local tastes.

In Argentina, each province added its own special touch, with variations in the filling, dough, the shape of the repulgue, and even the cooking method. Empanadas from Salta, for example, are characterized by their juicy filling and spicy touch, while empanadas from Córdoba typically have a touch of sugar in the dough, combining savory and sweet flavors.

Over time, empanadas became a fundamental part of celebrations, family gatherings, and traditional events. Their versatility and unique flavor transformed them into a symbol of Argentine identity and pride that we share with the world today.