Bakery Counter · Baked Empanada
Empanada Mendocina
Photo: Basilicofresco / Wikimedia Commons · CC BY-SA 4.0
The filling often contains about as much onion as beef, and each empanada gets a whole olive and a piece of hard-boiled egg tucked inside.
A baked, half-moon pastry filled with hand-chopped beef, plenty of onion, olive, and hard-boiled egg, sold hot from bakeries and rotiserías across Mendoza as an everyday snack. The filling is notably juicy from the high share of onion.
Why it's made this way: Mendoza's version follows the style of the Cuyo region, shared with neighbouring San Juan: beef, lots of onion, olive and egg, traditionally baked in a clay oven.
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