The world of cuisine is filled with delightful dishes that often share similar characteristics but go by different names depending on their origin. One such example is the empanada, a beloved pastry pocket found across Latin America and beyond. But what exactly do Mexicans call their version of this savory (and sometimes sweet) treat? The answer isn’t as straightforward as you might think, and delving into it reveals fascinating insights into Mexican culinary traditions and regional variations.
The Empanada: A Universal Concept, Localized Names
The term “empanada” itself, derived from the Spanish verb “empanar” (to wrap or coat in bread), hints at the pastry’s core characteristic: a filling encased in dough. While “empanada” is widely understood and used throughout Mexico, you’ll discover that local terms and nuances exist, adding a layer of richness to the culinary landscape. This is not unique to Mexico, as countries like Argentina, Chile, and Colombia each have their own distinct styles and, at times, variations in name.
Empanadas generally consist of a dough, which can vary from flaky and buttery to more dense and corn-based, and a filling, which can range from savory meats and cheeses to sweet fruits and creams. The empanada is a versatile food, perfect as a snack, appetizer, or even a complete meal. This adaptability is a major reason for its widespread popularity.
Exploring Regional Variations and Names in Mexico
Mexico’s diverse geography and cultural influences contribute to a remarkable array of regional cuisines. This diversity extends to the empanada, with variations in dough, fillings, and even the names used to describe them. While “empanada” is the most common and universally understood term, regional dialects and culinary traditions sometimes favor alternative names.
“Empanada” – The Common Denominator
Across most of Mexico, you’ll be perfectly understood if you order an “empanada.” This is the standard term used in restaurants, markets, and homes. Whether you’re in Mexico City, Guadalajara, or Cancun, “empanada” will likely be the first word that comes to mind when describing these filled pastries. Its widespread usage highlights the Spanish influence on Mexican cuisine.
The type of empanada available will, of course, vary by region. For instance, coastal regions might feature seafood empanadas, while inland areas are more likely to offer those filled with meats like picadillo (ground meat) or chicken. The dough itself can also differ, with some regions preferring wheat-based doughs and others favoring corn.
“Pastes” – A Cornish Connection in Hidalgo
In the state of Hidalgo, particularly around the city of Pachuca, you might encounter empanadas referred to as “pastes.” This intriguing name is a direct result of the region’s history with Cornish miners who arrived in the 19th century to work in the silver mines. The Cornish brought with them their traditional “pasty,” a savory hand pie filled with meat and vegetables.
Over time, the pasty was adapted to local ingredients and tastes, evolving into what is now known as “paste” in Hidalgo. While visually similar to empanadas, pastes often have a distinct crimped edge and fillings that reflect the region’s culinary heritage, such as potatoes, beans, and chorizo. The connection to the Cornish pasty is undeniable, making “paste” a fascinating example of culinary fusion.
Other Regional Terms and Nuances
While “empanada” and “paste” are the most prevalent terms, other regional variations might exist, though they are less common. In some areas, particularly in more rural communities, you might encounter older terms or local slang for similar pastries. However, these are often very specific to a particular village or region and are not widely understood.
The specific ingredients used in the filling can also influence how people describe the empanada. For example, an empanada filled with huitlacoche (corn smut) might be referred to specifically as a “huitlacoche empanada” to highlight its unique ingredient. Similarly, a cheese-filled empanada might be called an “empanada de queso.”
Beyond the Name: Exploring Mexican Empanada Fillings
The real magic of the Mexican empanada lies in its fillings. The possibilities are virtually endless, reflecting the country’s diverse culinary traditions and regional specialties. From savory meats and cheeses to sweet fruits and creams, there’s an empanada for every palate.
Savory Delights: Meat, Cheese, and More
The most common savory empanada fillings in Mexico include:
- Picadillo: A classic filling made with ground meat (usually beef or pork), tomatoes, onions, garlic, raisins, and olives. It’s a flavorful and slightly sweet-and-savory combination that’s a staple in many Mexican dishes.
- Pollo (Chicken): Shredded chicken, often cooked with tomatoes, onions, and spices, is another popular choice. It’s a simple yet satisfying filling that’s perfect for a quick snack or light meal.
- Queso (Cheese): Cheese empanadas are a simple and delicious option, often featuring Oaxaca cheese, a stringy, mild cheese that melts beautifully.
- Frijoles (Beans): Refried beans, often seasoned with spices and cheese, are a hearty and vegetarian-friendly filling.
- Huitlacoche: As mentioned earlier, this corn fungus is a delicacy in Mexico and makes a unique and flavorful empanada filling.
- Chorizo: Spicy chorizo sausage adds a kick to empanadas, often combined with potatoes or cheese for a balanced flavor.
Sweet Temptations: Fruits and Creams
While savory empanadas are more common, sweet versions are also popular, particularly as desserts or snacks. Some popular sweet fillings include:
- Manzana (Apple): Similar to apple pie, apple empanadas are filled with spiced apples and cinnamon.
- Piña (Pineapple): Pineapple empanadas offer a tropical twist, with a sweet and tangy filling.
- Cajeta (Goat’s Milk Caramel): Cajeta is a rich and creamy caramel made from goat’s milk, a popular dessert ingredient in Mexico.
- Dulce de Leche (Caramelized Milk): Similar to cajeta but made from cow’s milk, dulce de leche provides a smooth and sweet filling.
The Dough: A Foundation for Flavor
The dough used for Mexican empanadas can vary depending on the region and the filling. Some common types of dough include:
- Wheat Flour Dough: This is the most common type of dough, often made with flour, butter or lard, and water. It can be flaky or more dense, depending on the recipe.
- Corn Flour Dough: In some regions, particularly in southern Mexico, empanadas are made with corn flour (masa). This gives them a distinct flavor and texture.
- Puff Pastry: For a flakier and more decadent empanada, puff pastry can be used.
Making Empanadas: A Culinary Adventure
Making empanadas at home is a rewarding experience. It allows you to experiment with different fillings and doughs, creating your own unique versions of this classic dish. The process is relatively simple, although it can be a bit time-consuming. The basic steps involve preparing the dough, making the filling, assembling the empanadas, and then baking or frying them.
A Simple Empanada Recipe Outline
- Prepare the Dough: Combine flour, butter or lard, salt, and water to form a dough. Knead until smooth and let rest.
- Make the Filling: Prepare your desired filling, such as picadillo, chicken, or cheese.
- Assemble the Empanadas: Roll out the dough and cut into circles. Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal.
- Bake or Fry: Bake the empanadas in a preheated oven until golden brown or fry them in oil until crispy.
The Empanada’s Place in Mexican Culture
The empanada is more than just a food; it’s a symbol of Mexican culinary heritage. It represents the country’s diverse regional cuisines, its history of culinary fusion, and its love for simple, delicious food. Empanadas are often enjoyed during festivals, celebrations, and family gatherings. They are a staple at markets and street food stalls, offering a quick and affordable meal for people on the go.
The act of making empanadas is also a cultural tradition, often passed down through generations. Grandmothers and mothers teach their daughters and granddaughters how to make the perfect dough, how to prepare the most flavorful fillings, and how to crimp the edges just right. This passing down of knowledge ensures that the empanada continues to be a beloved part of Mexican culture for years to come.
In conclusion, while “empanada” is the most common and universally understood term for these filled pastries in Mexico, regional variations like “paste” in Hidalgo add a layer of complexity and historical significance. The true essence of the Mexican empanada lies not just in its name, but in its diverse fillings, its regional variations, and its deep-rooted connection to Mexican culture. So, the next time you’re in Mexico, be sure to try an empanada (or a paste!) and experience the deliciousness for yourself. You’ll be tasting not just a pastry, but a piece of Mexican history and tradition.
What is the most common name for empanadas in Mexico?
While “empanada” is the widely understood and most common term used throughout Mexico, regional variations exist. You’ll find “empanada” used in most areas, especially tourist destinations and larger cities. Its familiarity makes it easy for people to identify and understand what you’re referring to, regardless of their specific regional dialect or culinary traditions.
However, in certain regions, particularly in central and southern Mexico, the term “paste” (pronounced “pah-stay”) is sometimes used, particularly for savory empanadas. This term often refers to the Cornish pasty-inspired empanadas found in areas with significant historical mining influence. Don’t be surprised if you hear either term being used, as they are both generally accepted.
Are there regional variations in empanada names across Mexico?
Yes, although “empanada” remains the dominant term, regional variations do exist, reflecting the diverse culinary landscape of Mexico. As mentioned earlier, the term “paste” is used in some regions, particularly those with historical ties to British mining communities, such as Hidalgo and Pachuca.
Beyond “paste,” it’s less about entirely different names and more about specific types of empanadas having local monikers, often tied to their filling or preparation method. For example, in some coastal regions, a shrimp-filled empanada might have a particular nickname, though the underlying term of “empanada” would still be prevalent.
What is the difference between a Mexican empanada and an empanada from other Latin American countries?
The core concept of an empanada – a filled pastry – remains consistent across Latin America, but the specific fillings, doughs, and cooking methods vary significantly by country and even region. Mexican empanadas often feature fillings like shredded chicken with mole sauce, cheese with rajas (roasted peppers), or even picadillo (ground meat with vegetables and spices).
In contrast, Argentine empanadas are famous for their beef fillings, Chilean empanadas often contain pino (a mixture of ground beef, onions, raisins, and olives), and Colombian empanadas are frequently made with pre-cooked corn dough and stuffed with potatoes and meat. The doughs themselves also differ, ranging from flaky pastry to corn-based dough, contributing to the unique character of each country’s empanadas.
Are Mexican empanadas always savory?
No, Mexican empanadas come in both savory and sweet varieties, offering a diverse range of flavors and fillings. Savory empanadas are more commonly encountered and often feature fillings like chicken, beef, cheese, beans, or vegetables.
Sweet empanadas are also popular, particularly as desserts or snacks. Common sweet fillings include fruit preserves like guava or pineapple, cajeta (a caramel-like sauce made from goat’s milk), or even chocolate. These sweet versions often have a lighter, sweeter dough compared to their savory counterparts.
What kind of dough is typically used for Mexican empanadas?
The dough used for Mexican empanadas can vary depending on the region and the type of filling, but common options include wheat flour-based doughs and corn-based doughs. Wheat flour doughs can be either flaky or more pastry-like, depending on the recipe and desired texture. They are well-suited for both savory and sweet fillings.
Corn-based doughs, often made with masa harina (a type of corn flour), are more typical in certain regions, particularly for savory empanadas. These empanadas often have a slightly coarser texture and a distinct corn flavor. The choice of dough significantly impacts the overall taste and texture of the empanada.
Where can I find authentic Mexican empanadas?
To find authentic Mexican empanadas, consider visiting local Mexican restaurants, especially those that specialize in regional cuisine. These restaurants often prepare empanadas using traditional recipes and techniques passed down through generations.
Another excellent option is to visit Mexican bakeries (panaderías) or mercados (markets), where you’re likely to find freshly made empanadas. These establishments often offer a wider variety of fillings and dough types, giving you a chance to experience the diversity of Mexican empanadas firsthand. Look for places that are frequented by local Mexican families for a more authentic experience.
Can I make Mexican empanadas at home?
Absolutely! Making Mexican empanadas at home is a rewarding culinary experience, allowing you to customize the fillings and dough to your preferences. Numerous recipes are available online and in cookbooks, catering to various skill levels.
Start with a basic empanada dough recipe, either wheat-based or corn-based, and experiment with different fillings. Classic options like chicken with mole, cheese and rajas, or picadillo are great starting points. Don’t be afraid to try sweet fillings like fruit preserves or cajeta. With a little practice, you’ll be able to create delicious and authentic Mexican empanadas in your own kitchen.