According to history, this was one of the meals that was born in Europe and was brought from the old continent in the mid-sixteenth century with the arrival of Columbus here America and spread throughout the continent, especially in the southern part, as they are the countries Venezuela, Chile, Bolivia, Colombia; Argentina, there are empanadas according to each region or they are differentiated by their geography and in which there are different forms of preparation, of fillings and in some parts their cooking is fried or baked.

In the case of Venezuela, these delicacies are made of precooked cornmeal (its use can be white or yellow) and with different types of filling, ranging from ham, ham and cheese to cheese alone, it is also stuffed with roasted meat (it is meat in thin strips) or ground meat, chicken or fish, and also depends on the region may be the salty dough as Western patties or with a sweet touch (papery) as in the Central or East of the country.

Here I show you some Western empanadas, specifically from Lara State where I am a native, this has the characteristic that the dough is thin, crunchy and the filling is black beans (or beans as is known elsewhere in the continent) and others are filled with mechada meat, cheese, slices (banana cut into slices and cooked in oil), in this region it is customary to accompany the empanadas with whey or tartar sauce.

It really is a typical meal of all Venezuelan and are found in every house, in every corner of the territory, in a next post I will be showing you the empanadas from the different regions and so, together with you, we will make that gastronomic journey and continue investigating -and enjoying- of this culinary universe.

Thank you very much for reading, Bon Appetite!!!

Photo of my author, camera used panasonic Lumix