Empanadas: The Provincial Identity Baked in Dough
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Origin
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Description
Argentine empanadas are not a single dish — they are 23 dishes, one for each province. Each province has its own empanada style: Salta (baked, beef with potato, egg, cumin, paprika), Tucumán (small, fried, the national competition standard), Mendoza (baked, with olive and egg), Córdoba (sweet, with sugar on top), Catamarca (with goat meat). An Argentine can identify a person's home province by their empanada. The pleating pattern (repulgue) is also province-specific — the way the edge is sealed tells you where the empanada comes from.
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The Thread
—Cornish pasty (same concept — a regional pastry with a sealed edge, originally for miners), Indian samosa (fried pastry with spiced filling), Colombian/Venezuelan empanadas (the same word, different d
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Flavour Context
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Pillars V — VII
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