PERIODICO BILINGÜE, REFLEJA HISTORIAS Y CURIOSIDADES DE INTERES PARA EL VIAJERO E
A BRIEF HISTORY OF THE EMPANADA
The first references can be found in ancient `Persia, years before Christ. Since then, you can imagine it"s journey through the Arabic towns with their traditional fatay or esfina, lamb meat and burgol wheat, allready very close to our empanada.Over time it was brought to Spain by the Muslem communities and eventually over to America
by the Spanish conquerors.
Or rather, the empanada can be found all over the continent throughout different countries in Latin America, every country offering a distinct variety, some more juicy and spicey then others,some baked, some fried, crust on top or on the side, the unique Buenos Aires cumin speacialty or the spicey Perivian variety with a savoury flavour of Argentina.
Next to the barbecue, the native empanada is a typical Argntinian dish that also comes down from the Andes region and was modified using the fresh localy grown products of every provence.
In the provence of Neuquen, and specifically the picteresque city of San Martín de los Andes, you can find a taste of this culinary speacialty in the "CASA DE LAS EMPANADAS", where after having visited it could be said that one really go to know this quaint little town.
The first references can be found in ancient `Persia, years before Christ. Since then, you can imagine it"s journey through the Arabic towns with their traditional fatay or esfina, lamb meat and burgol wheat, allready very close to our empanada.Over time it was brought to Spain by the Muslem communities and eventually over to America
by the Spanish conquerors.
Or rather, the empanada can be found all over the continent throughout different countries in Latin America, every country offering a distinct variety, some more juicy and spicey then others,some baked, some fried, crust on top or on the side, the unique Buenos Aires cumin speacialty or the spicey Perivian variety with a savoury flavour of Argentina.
Next to the barbecue, the native empanada is a typical Argntinian dish that also comes down from the Andes region and was modified using the fresh localy grown products of every provence.
In the provence of Neuquen, and specifically the picteresque city of San Martín de los Andes, you can find a taste of this culinary speacialty in the "CASA DE LAS EMPANADAS", where after having visited it could be said that one really go to know this quaint little town.