Historia de las Empanadas
The first references are found in ancient Persia centuries before Christ. From there you can imagine his journey to the Arab people with their traditional or esfiha Fatay with lamb and bulgur, and much like our pie. The occupation of Spain for centuries by the Moors surely moved there and the conquerors and colonizers brought to America .-
Although found throughout the continent, pie, in different Latin American countries has different variants, is more or less juicy, more or less spicy, baked in conventional oven or clay, or fried .-
With repulgo top or side, changed by the unique aroma of cumin or hot Buenos Aires by the chili that came from Peru .-
Perfumed with olive or raisins, is a constant throughout Argentina .-
After the roast, pie dish is native Argentina. He settled in the Andean region was modified and native products from each province .-
The pie is in La Rioja, in addition to meat, green onions and potatoes, but there is another variant of the same province, a little spicier, whose key is the pepper that is added to the preparation .-
In Tucuman are added olives and raisins, in Mendoza and San Juan the secret is the wise mix equal parts beef and onion .-
In Cordoba is painted with egg and sugar giving it a delicious touch, while the empanadas in Salta are recognized as being very juicy, very spicy .-
Meanwhile, in Santiago del Estero, ensure that their pies are the juiciest of all .-
Besides being a very tasty dish, empanadas are a good choice for lunch or light dinner providing complex carbohydrates, fiber, protein, phosphorus, iron, potassium, B vitamins, low in fat and cholesterol .-
Marzo 12th, 2010 at 7:17
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