How to eat pate

This article possibly contains original research. They are made by folding dough over a filling, which may consist of meat, cheese, how to eat pate, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying. The origin of empanadas is unknown but they are thought to have originated in Galicia, a region in northwest Spain. Argentine empanadas are often served during parties and festivals as a starter or main course.

Shops specialize in freshly made empanadas, with many flavors and fillings. Every region of Argentina has its own characteristic variant. Those of Salta are small, juicy and spicy, and contain potatoes, peppers and ground chili. The Jujuy variant adds peas and garlic. The La Rioja variant includes hard-boiled egg, red bell pepper, olives, and raisins.

In Jujuy, there are two variants: “creoles” and “arabs”. Those of Santiago are considered especially juicy. Those of Catamarca are similar but smaller. In Belize, empanadas are known as panades. They are usually deep fried and served with a cabbage or salsa topping. Panades are frequently sold as street food. Empanadas are a staple part of Chilean cuisine.