According to a study carried out by Apyce, the empanada is the third food of the five most consumed in Argentina and the tastes most chosen by Argentines are meat, with 28 percent, followed by ham and cheese filling with 20 percent. percent and in third place the chicken empanada with 17 percent.
Further down the podium, they were elected with 9 percent that of onion and cheesethat of capresse with 7 percent, the same as that of spicy meat, 6 percent for vegetable, 4 percent for humita, and finally that of roquefort with 2 percent.
“Historically, empanadas have been consumed since the Spaniards brought them to America, which came to them through the Arabs, and today we are taking them back to Europe,” said Rodolfo Daniel Ibáñez, from the association.
Another curiosity pointed out by Ibáñez is that the meat empanada -the most chosen by Argentines- “has thirteen folds, for the twelve apostles plus Jesus.”
For his part, Fontán remarked that “Argentina stands out for having empanadas by region, such as those from Tucumán, with 13 repulgues, the salteñas that are eaten in two bites or the trout and lamb empanadas, which are the largest empanadas in Patagonia, which are nice for cooking in a wood-fired oven”.
Regarding the fillings, he remarked that “they are infinite”, but that “the classic is still meat”.
However, he emphasized that there are many varieties and “even from the sea, where you can have prawns”, although for the chef the best is the sheep empanada.
For his part, Hugo Bazán, born in the province of Salta, a professional pizza chef, who won second and third place respectively in the 2017 and 2018 Argentine pizza and empanada championships, remarked that “the characteristic of the Salta empanada is the shape of elaboration: the potato, the condiments that are from the valleys, the pella fat” and compared: “It does not have bell peppers like the one from Tucuman; it is made with lean meat”.
Regarding the dispute over the best empanada in the country, Bazán replied that, for them, it is the one from Salta: “When you pass through Salta, it is impossible not to try an empanada. If they give me a choice, the fried ones are the best.”
Source: Ambito
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