Street Fry Cart · Fermented Potato Empanada
Empanada de Añejo
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The dough gets its name and tang from potato that's deliberately left to ferment ('añejo,' aged) for days before cooking, a step most other Colombian empanadas skip entirely.
Potato is boiled, mashed, and left to ferment slightly before being mixed with egg and fried into small, dense empanadas with a faintly sour flavor. Street carts in Pasto fry them to order and serve them with ají sauce.
Why it's made this way: Nariño's cold highland potato farms and Andean fermentation traditions produced a distinct empanada dough found nowhere else in Colombia, setting it apart from the corn or wheat empanadas sold elsewhere.
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