How to Eat Empanadas: Quebracho Founder's Quick Guide
By Belén Rodríguez
The Argentinian-born founder of St. Paul, Minnesota-based Quebracho Empanadas serves up a smattering of meal and snack ideas.
I remember being at my grandma Iaia’s house one Saturday afternoon in early spring. It was one of the first warm days after a cold, humid winter. I was wearing matching moss-green sweatpants and a long-sleeve shirt, and my white orthopedic shoes made a stark contrast against the gray cement pad in the back of her house. Iaia and I were deep frying beef empanadas, and because she didn’t want the house to smell like fried food, we moved our entire operation outdoors. Deep fried empanadas were a real treat, as we would normally have them baked. We only had them fried for special occasions or when the weather permitted outdoor cooking.
Our setup was simple, yet highly effective: a table with our freshly assembled empanadas, a tray lined with paper towels, spatulas and spoons, and a propane burner with an old aluminum pot atop full of melted lard. The pot had no handles, so she would carefully hold the edge with a towel to stabilize it while she fried the empanadas. It was a delicate job, and I was not allowed to stand too close to the pot. Instead, I was in charge of rearranging the finished empanadas on the tray and patting them dry with paper towels. We were like a well-oiled machine, Iaia and I, and we could have easily fooled anyone into thinking that the massive pile of empanadas had been made by an entire restaurant team.
Empanadas have always played a romantic role in my life. When I was young, they were served at family gatherings as an appetizer, or on special occasions. But as I look a little closer at the space these little handheld pies occupy in Argentina’s cuisine and culture, I realize they’ve pretty much been ingrained in our daily lives. And they’re a part of my culture that I was able to bring with me when I moved to the U.S. in 2012.
Belén with her Iaia, Magdalena.
How to Eat Empanadas
The most common question I’ve gotten since founding Quebracho Empanadas in 2018 is: how and when does one eat an empanada? I love answering this because the options for serving empanadas are truly endless, and I feel like I discover new, brilliant pairings all the time.
Pair them with a side for lunch or dinner
You’ve heard of soup and salad, so why not empanada and salad, or empanada and soup? It’s the perfect lunch combo.
Have them on their own with chimichurri.
Classic Argentinian chimichurri is a simple preparation of parsley, oregano, garlic, chile, salt, oil, and vinegar. The crisp texture of fresh parsley and the sharp finish of red wine vinegar add a perfect zing to any empanada. Learn how to make your own here.
Other fantastic Argentininan salsas include salsa provenzal and salsa criolla, but truly, any other combinations that include vinegar, lemon juice, or even fresh tomatoes will add a nice, bright finish to the meal.
Eat them cold for a snack on a hot day.
Summers in Rosario where I grew up can get as hot as 120 degrees Fahrenheit, so empanada varieties like spinach and ricotta are great eaten cold as a mid-morning snack.
Did someone say perfect party app?
Handheld and delicious, empanadas make a perfect appetizer to serve at a party or get-together. Whether it’s the Super Bowl, Christmas, graduation, or a baby shower, empanadas are sure to satisfy many hungry guests—or just yourself; we won’t judge.
Quebracho’s parbaked empanadas are simple to prepare in a conventional oven, microwave, or air fryer, and are a no-mess, cooked-at-home pocket food. These wholesome and flavor-packed Argentinian classics are no more hassle than putting out chips and dip.
To learn more about Belén’s story and the birth of Quebracho, click here.
To get Belén’s traditional Argentinian chimichurri recipe, click here.
To learn more about Belén or to find her empanadas, visit quebrachomn.com.
