The Different Types of Argentine Empanadas

Ask an Argentinian where you'll find the country's best empanada, and you'll probably start a passionate debate. Like pizza in Italy or tacos in Mexico, empanadas are deeply rooted in regional identity, with every province proudly defending its own recipe.

Although the basic idea remains the same—a savoury filling wrapped in pastry and baked or fried—the ingredients, seasoning and even the shape of the fold (repulgue) change from one region to another. Every empanada tells a story about the people, climate and traditions of the place it comes from.

Salta – Small, Juicy and Full of Flavour

Empanadas from Salta, in Argentina's northwest, are among the country's most celebrated. They are usually smaller than those found elsewhere, making them perfect to enjoy in just a few bites.

Their filling is famously juicy, prepared with hand-cut beef, onions, diced potatoes, spring onions, hard-boiled egg, cumin, paprika and chilli. Many traditional recipes also include beef stock or rendered beef fat, giving the filling its characteristic richness.

In Salta, it's common to serve empanadas with llajwa, a spicy tomato and chilli sauce that adds an extra kick.

Tucumán – Home of the National Empanada Festival

Just south of Salta lies Tucumán, a province so proud of its empanadas that it hosts Argentina's annual National Empanada Festival.

While similar to the Salteña, the Tucumana follows its own traditions. The filling is usually made with hand-cut beef, onions, spring onions, hard-boiled egg, cumin and paprika, but without potato. Simplicity is key, allowing the quality of the beef and the careful balance of flavours to take centre stage.

Córdoba – A Touch of Sweetness

Córdoba offers a different interpretation. Influenced by centuries of Spanish colonial cooking, Cordobesan empanadas often combine savoury and sweet ingredients.

Alongside beef and onions, it's common to find raisins, green olives, hard-boiled egg and a subtle hint of sugar or cinnamon. The result is a delicate contrast of flavours that has become one of the province's culinary signatures.

Buenos Aires – A City of Many Traditions

As Argentina's largest city and a destination for immigrants from across Europe and Latin America, Buenos Aires has embraced a wide variety of empanada styles.

Classic beef remains a favourite, but you'll also find fillings such as ham and cheese, chicken, spinach with cheese, sweetcorn (humita), Caprese and many seasonal creations. The pastry is often thinner than in the northern provinces, making these empanadas a popular choice for lunch, dinner or a quick bite on the go.

One Country, Endless Variations

Despite their regional differences, Argentine empanadas all share the same spirit. They are simple, generous and made to bring people together around the table.

At PORTENA, our empanadas are inspired by these authentic regional traditions. Handmade every day using quality ingredients and time-honoured recipes, they celebrate the diversity of Argentina's food culture while bringing a taste of Buenos Aires to the streets of London.

From Buenos Aires to the Streets of London.The Art of Flavour Unfolding.

References

Barsky, O., & Barsky, M. (2017). La Cocina Argentina: Historia y Tradición. Editorial Catálogos.

Academia Argentina de Gastronomía. Patrimonio Gastronómico Argentino.

Ministerio de Turismo y Deportes de la Nación Argentina. Cocina Argentina.

Instituto Nacional de Tecnología Agropecuaria (INTA). Publications on regional gastronomy and traditional Argentine foods.

Fiesta Nacional de la Empanada (Famaillá, Tucumán). Historical and cultural material on Argentina's regional empanada traditions.