Empanadas

Empanadas arrived in Argentina with Spanish colonists in the sixteenth century — the name comes from 'empanar,' to wrap in dough — but the Argentine version developed its own identity over the following centuries. Each province holds its own filling conventions: Salta favors cumin-heavy beef with potato; Mendoza adds raisins and olives; Tucumán keeps the filling simpler. The regional differences are taken seriously. A traditional Argentine filling — picadillo — combines ground beef with hard-boiled egg, green olives, and often raisins, the combination of savory, briny, and sweet that defines the style. Cumin is the dominant spice. The repulgue — the crimped fold along the edge — was originally a code: each shape indicated a different filling, so diners could identify what they were choosing without cutting it open. Baked or fried varies by region; the distinction matters to Argentines.