Market Stall · Corn Dough Empanada
Empanadas de Morocho
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The dough is made from ground morocho corn rather than wheat flour, giving the empanada a grittier, nuttier bite than the wheat versions found in most of Ecuador.
A dough of ground morocho corn is filled with seasoned meat or cheese, folded, and fried until golden. Market vendors in Otavalo and Ibarra sell them as a mid-morning snack.
Why it's made this way: The morocho-based dough ties this empanada specifically to Imbabura's corn-farming valleys and Otavalo's market food traditions.
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Part of World of Street Food — 690 dishes from 118 countries.
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