Talk:Empanada

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Contents 1 Empanadillas 2 Jewish Empanadas 3 Empanadas in Brazil 4 Empanadas in Mexico 5 Empanadas in Argentina 6 Photos 7 "Empada" is not a brazilian version of "empanada" 8 Empanadas in Peru 9 National divisions 10 Citation

[edit] Empanadillas

At least in Spain, the small, semi-circular shaped "empanadas" are actually called "empanadillas" --Pezezin 22:15, 20 April 2006 (UTC)

[edit] Jewish Empanadas

It has been discovered that Spanish Jewish families who were conversos also incorporated Empanadas into their family recipies. See here This should be included on the main page as well. Artemisboy 16:03, 29 April 2006 (UTC)

[edit] Empanadas in Brazil

The pictures of empanadas in other latin-american countries look like the brazilian pastéis. I actually have never heard of "empanadas" where I live (Rio de Janeiro); the closest term would be empadas (which don't look like the empanada pictures found here).

[edit] Empanadas in Mexico

The picture of empanadas in Mexico is not quite accurate as salty empanadas are very very popular even more so than sweet ones. Mole empanadas and tuna and ham and cheese empanadas should be highlighted as they do not seem to show up in other countries. Well mole is purely Mexican. Also many times puff pastry is used in Mexico instead of the regular wheat dough. This makes them similar to a filled croissant but they are called empanadas. The bit on Pastes from Hidalgo was good.

[edit] Empanadas in Argentina

I specificated that the immigration of Galician was mostly to Argentina and Uruguay where they are a big percentage of the population, while in other parts of L. America the immigration was much less numerous and in many of them inexistent.

Rice is not used in any kind of argentina Empanada. Donkey is not a game animal in Argentina. —Preceding unsigned comment added by 74.229.119.25 (talk) 16:34, 25 May 2008 (UTC)

[edit] Photos

I swapped the photo at the top because I feel that in the photo of the Peruvian empanadas, the emanadas aren't prominent enough and it doesn't help people coming to the article to get a good idea of what empanadas are like.
I also feel that there is a lot of potential for this article to have more photos to really show the variety of empanadas that exist. It's not to difficult to go out and buy a few local empanadas, take a photo and upload it to Wikipedia (the Commons is the best place). GringoInChile 07:23, 12 December 2006 (UTC)

[edit] "Empada" is not a brazilian version of "empanada"

The statement that brazilian empada is a variation of the hispanic empanada is discutible. Although the name is similar the brazilian empada is a very different cuisine.

Empanada resembles a turnover and is usually made of a wheat dough very similar to a bread dough and is baked exposed in the oven.

Empada is made of a dough called "massa podre", wich is completely different in composition, texture and flavor from the hispanic empanada. Also the brazilian empada is baked in a cupcake shaped metal container and only it's top is exposed to the air inside the oven.

The filler is also very distinct as empanadas usually is filled with a mix of meat and vegetables the brazilian empada is usually filled with seasoned meat alone, the only thing that go with the meat are a single half olive on top or some cream cheese (usualy catupiry, cheddar or minas).

The literature concerning genetic differences of empadas and empanadas is (as far as I know) inexistant; mostly because no hispanic-american, spaniard or brazilian (as myself) would consider empanada and empada to be the same cuisine.

To consider empanada and empada the same is similar to consider maccaronni and lasagna the same just because they are all made of dough and people talking romantic languages eat it.

Yeah whoever here is arguing against empadas has a point. An empada is one thing, an empanada is another. Make an empada page if you want to, but don't confuse people putting empada and empanada on the same page. Delete the empada phrase. Slartibartfast1992 22:39, 2 May 2007 (UTC)

[edit] Empanadas in Peru

Currently traveling in Peru, I have been seen, several times, sweet, baked crackers, sold on the paper they are baked on, called empanadas. I have also been sold something very similar to a traditional, sweet, baked, batter cookie which was called an empanada. Saltañas, as they are also called in Bolivia, have been a common sight, and much more similar to the Argentine or Chilean empanada (although more often fried, or baked with a thicker, bread like wrapping). My travels to date have only been in Puno, Cusco, Andahuaylas, Ayacucho, and pueblos in between (along the highway... by bicycle). That leaves out a fair portion of Peru, so I'll let English speaking Peruvians, and people who have traveled more extensively actually change the article.

[edit] National divisions

The article would be much more useful if there were broader strokes and less concern about specifically national varieties. I think that the article should be left under the sole jurisdiction of the food and drink project since it seems a bit excessive to include banners of the wikiprojects of every nation where empanadas are common.

Peter ^Isotalo 13:38, 31 May 2007 (UTC)

[edit] Citation

Here is a link for the Moor reference: http://www.mundoandino.com/Argentina/Cuisine-of-Argentina Unfortunately, I am unsure as how to add the citation. Thanks for anyone's help! —Preceding unsigned comment added by 209.251.131.162 (talk) 13:51, 9 October 2007 (UTC)