The Empanada

It is the ultimate fast food, with flavors that vary from one region to the next.

Empanadas are made by folding a circle of thinly rolled dough over different kinds of fillings. In Salta, a province in the northwest of the country, the most traditional ones are filled with meat.

The cooking time is short and the oven temperature must be very high. The use of wood-fired ovens gives them a delicate smoky flavor.

Local products and spices such as fresh cumin, paprika and chili are essential ingredients.

Empanadas are omnipresent in Latin America, although their shape and the recipes vary depending on the country.

Empanadas are filled with the secrets of each family and region. Every person adds their own unique touch and flavors to the recipe.

The province of Salta is synonymous with food culture, with wines, empanadas, 'locro' stews and spices that reflect its geographical diversity.

Empanadas tend to be quite juicy, and after taking the first bite, a certain degree of skill is required to avoid staining clothes or the odd mouth burn.

Many homes in Salta have hand-made clay ovens that reach very high temperatures due to the wood they burn, and hold the heat for a long time.