A flour-based dough (rather than maize or corn) is used to make traditional Argentine empanadas. This variety means there's an empanada for everyone! Ground beef, cubed beef, chicken, ham and cheese, ham and onion, spinach, and humita are some of the most common types of fillings.

Where Do They Come From? Empanadas are first cited to be from Portugal and Galacia, Spain. "Empanada" comes from "empanar" which means "to wrap or coat in bread" in Spanish.

From Bolivia's salteñas to the Dominican Republic's catibias, just about every country makes their own version. Two countries, however are internationally renowned for their takes on the empanada: Colombia and Argentina.

Empanadas have their origins in Galicia (Spain) and Portugal. They first appeared in Medieval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520 mentions empanadas filled with seafood among its recipes of Catalan, Italian, French, and Arabian food.