Street Stall · Fried Favorite

Empanada Colombiana

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Unlike Argentina's baked version, Colombian empanadas use a corn-masa dough and are deep-fried, giving them a crackly, almost shatter-crisp shell.

A corn-based dough is filled with seasoned potato and beef or chicken, sealed, and deep-fried until crisp, then served with a tangy dipping salsa, often a spicy pink-hued ají. They're a fixture at Colombian street stalls, bakeries, and bus terminals nationwide.

Why it's made this way: The corn-masa dough reflects Colombia's Indigenous culinary base, while deep-frying rather than baking gives street vendors a fast way to cook empanadas to order in a single hot pan.