The rarest empanadas that can be found in Buenos Aires

You can try it in Mil y Pico. Av. De Los Incas 5499 (Parque Chas) and Av. Dorrego 1194 (Chacarita).

Another level of onion and cheese. With classic flavors, the great thing about this proposal is that they always have a twist. For example, the one with onion and cheeses combines roasted onions, cuartirolo, gouda, mozzarella, parmesan and a touch of ají panca that balances and enhances the flavors, in homemade dough of fatty flour. A forceful filling with the sought after “umami”.

You can try it in Picsa. They are in: Nicaragua 4896 (Palermo).

From yacaré. New project by chef Fernando Rivarola and sommelier Gabriela Lafuente, their fried farmed alligator patties cooked at a low temperature (resulting in a tender and tasty meat), served in a homemade and crispy dough made with fatty flour and spinach powder.

You can try it at Trashumante by El Baqueano. They are in Chile 499 (San Telmo).

From bacon, plum and mozzarella. A favorite (ours and a hit among its frequent customers) is that of crispy smoked bacon, prunes and plenty of mozzarella cheese, with a touch of sautéed garlic and green beans that adds freshness and enhances flavors. It comes out dry on the outside and super unctuous on the inside.

You can try it in Blossom. They have several locations: Edison 10 (Martínez), Av. Maipú 2501 (Olivos) and Av. Libertador 16246 (San Isidro).

From bondiola to the BBQ. With almost 60 years of history, it is also the home of a spectacular empanada: baked braised bondiola (cooked for three hours with a homemade vegetable background), shredded and integrated with an intense homemade barbecue sauce.

You can try it at La Guitarrita. They have several branches, such as Vuelta de Obligado 3401 (Núñez).

From ricotta and mortadella with pistachios. Pie and wine is always a good plan. Proposing an Italian-American experience, as a first step you cannot stop trying their panzerotti: a typical product of the Apulia region, similar to a deep-fried patty, stuffed with mortadella with pistachios, cherry tomatoes, creamy ricotta and fresh basil. A combination that is crunchy on the outside and creamy and fresh on the inside.

You can try it at Aldo’s Restaurant. They are in: Arévalo 2032 (Palermo).

From chori, chimichurri y mozzarella. In its “Tentación” line there are empanadas with novel fillings, such as the new one with pork sausage, homemade chimichurri and a good mozzarella, all wrapped in homemade dough and baked.

You can try it in Tomasso. They have many branches, such as Agüero 1955 (Recoleta).

Smoked lamb and vegetables. If you like foods with smoky touches, you’re going to fall in love: with a hearty filling made up of lamb meat that is smoked for three hours with walnut chips, then cooked over low heat, frayed and mixed with sautéed vegetables, olives and spices. They can be ordered baked or fried.

You can try it at Maiky. They are in: Gorriti 5806 (Palermo).

Matambre and mozzarella. Among the latest novelties in this restaurant is the delicious long-cooked beef patty with red wine, which is then shredded and mixed with mozarella cheese.

You can try it at Canta el Gallo. They are at Av. De los Lagos 7010, Centro Comercial Nordelta (Tigre).

Of bondiola and vegetables baked in clay. Filled with braised and shredded bondiola, caramelized onion, seasonal vegetables, fennel and fennel seeds, all cooked in a clay oven. It is served in a puff pastry battered in breadcrumbs and fried, to be dipped in a hot barbecue sauce with rosemary and orange juice.

You can try it in Tribu. They are in Juan Diaz de Solis 2794 (San Isidro)

Of cantimpalo. For those looking for juicy flavors and good “power”, an intense cantimpalo empanada (pork sausage with paprika) and creamy mozzarella cheese in puff pastry baked in the oven. Ideal to accompany with a good glass of wine.

You can try it at DOC Bar de Vinos. They are at: José A. Cabrera 4977 (Palermo).