Colombian Empanadas

Colombia — corn empanadas are specifically Colombian and Ecuadorian; the dough distinguishes them from Argentine, Chilean, and Bolivian wheat-pastry empanadas; Cali and the Pacific coast are associated with the finest version

Colombia's empanadas differ from Argentina's in almost every dimension — they are made from a masa de maíz (corn dough) not wheat pastry, deep-fried not baked, and filled with a sofrito of diced potato, shredded chicken or beef, and peas seasoned with hogao (tomato-onion sauce). The corn dough is made from masarepa flour hydrated with hot water, formed into a disc, filled, folded, and the edge crimped with a fork or pressed firmly by hand. When deep-fried, the corn dough becomes the defining texture: a crisp, golden shell that shatters into granular crumbs, completely different from the flaky wheat pastry of Argentine empanadas. Colombian empanadas are street food, sold from vendors' oil drums on every corner, served with ají (fresh chilli sauce) for dipping.

Street food eaten hot from the vendor; ají (fresh chilli-and-herb sauce) for dipping is mandatory; cold guarapo (sugarcane juice) or tinto (black coffee) alongside; the combination of crisp corn shell, savoury filling, and bright acid ají is the definitive Colombian street food experience