Empanada is the third most consumed food in Argentina and the favorite stuff is meat, according to a ranking conducted by the Association of Pizzerias and Empanada Homeowners (Apyce) as this International Food Day is celebrated in the country today. And singularly according to the regions where they are made.
“Argentines eat a lot of empanadas. “Today, Argentinean empanada travels the world, it can be found in Spain, France or the United States,” Federico Dominguez Fontaine, a professional pizza chef based in Barillo, told Télam and the jury for the 2018 Argentine Pizza and Empanada Championship. .
“Historically, empanas were consumed after the Spaniards brought them to America, who came to them through the Arabs, and today we are returning them to Europe.”
According to a study by Apyce, empana is the third most consumed food in Argentina, with meat being the most popular taste among Argentines, with 28 per cent, followed by ham and cheese at 20 per cent and third. Place the chicken empanda at 17 percent.
Further down the podium, onions and cheese were chosen by 9 per cent, capres by 7 per cent, as well as spicy meats, 6 per cent for vegetables, 4 per cent for humita and finally Roquefort by 2 per cent. percent.
Another curiosity mentioned by Ibanes is that the meat empanda – the most chosen by the Argentines – “has thirteen folds, for the twelve apostles plus Jesus.”
For his part, Fontaine noted that “Argentina is distinguished by the fact that it has empanades by regions, such as Tucumანიn, with 13 bricks, saltines, which are eaten in two bites, or trout and lamb empanades, which are the largest empanages in Patagonia.” Which are beautiful to cook in a wood stove. ”
Regarding the contents, he noted that “they are infinite”, but “still classic meat”.
However, he stressed that there are many varieties and “even from the sea, where shrimp can be eaten”, although the best sheep chef is a sheep empanda.
Gonzalo Alderete PagesThe chef and owner of the restaurant “Santa Evita” talks about the campaign elDiarioAr “For me, empanada is part of the DNA of Argentina. It is the thread that crosses all the provinces and unites us as a country and finds its way of expression in every place. “It’s a culture, it’s an identity and it’s very Argentine food.”
When asked what his favorite empana is, he said: “The best empana for me is the North and especially Saltena. Because of its contrast, the meat, green, with potatoes and bathed in yasgua (spicy sauce) is a more identical empanda. Also for its spices (paprika, pepper and cumin). He added: “After Salten, the river fish from Mesopotamia with a touch of fried lemon is also very good.”
Sincerely To the secret of a good empany Alderete Pagés explained: “The success of a good empanada lies in the products, the spices. It is in knowledge and in our history. To be good, it should be a juicy, well-cooked dough, if possible, “ampoladita”. “The success lies in re-evaluating our history, the recipes of our mothers and grandmothers,” said the chef.
Source: El Diario
I am Ida Scott, a journalist and content author with a passion for uncovering the truth. I have been writing professionally for Today Times Live since 2020 and specialize in political news. My career began when I was just 17; I had already developed a knack for research and an eye for detail which made me stand out from my peers.
