Order a dozen empanadas in Argentina and they arrive in a box, each one crimped with a different pattern. The folds are a code: one pattern for beef, another for chicken, another for cheese and onion. Locals read them at a glance.
Empanadas are filled pastry turnovers eaten across South America, baked or fried, with fillings that change from country to country: hand-cut beef in Argentina, pino (beef, onion, olive and egg) in Chile, corn dough with ground meat in Colombia and Venezuela, and juicy salteñas in Bolivia. In 2026 one costs roughly the equivalent of US$1–4. Beef and chicken fillings are not halal-slaughtered at ordinary shops, and Argentine dough is often made with lard, so cheese, corn (humita) or vegetable empanadas with butter or oil pastry are the safer choices.
This guide compares the main styles, explains what to watch for, and gives prices, tips and phrases.
Styles by country
| Country | Style | Typical fillings |
|---|---|---|
| Argentina | Baked or fried; regional styles in Salta, Tucumán and Mendoza | Beef (carne), chicken, humita (sweetcorn), ham and cheese, caprese |
| Chile | Large, baked, especially for Fiestas Patrias in September | Pino: beef, onion, olive, hard-boiled egg, raisins; cheese; seafood |
| Colombia | Small, fried, made with corn dough | Beef and potato; served with ají sauce |
| Venezuela | Fried corn-dough half-moons | Shredded beef, cheese, black beans, fish |
| Bolivia | Salteñas: baked, sweet, juicy | Beef or chicken stew with potato, peas, egg; see salteñas |
What to watch for
| Ingredient | Where | Halal check |
|---|---|---|
| Lard (grasa) in the dough | Common in Argentina | Not halal; ask for masa sin grasa |
| Ham (jamón) | Ham and cheese empanadas everywhere | Pork: not halal |
| Beef and chicken | All countries | Not halal-slaughtered at ordinary shops |
| Gelatin | Some salteña fillings are set with gelatin | Ask |
| Cheese, corn, vegetable, tuna | All countries | Usually fine; check the dough |
Halal note: the safest empanadas are cheese, humita (sweetcorn), spinach, onion-and-cheese or tuna, made with dough that uses butter or oil rather than lard. Ask ¿la masa tiene grasa de cerdo? (does the dough contain lard?). Buenos Aires, Santiago and São Paulo have halal restaurants, some making halal meat empanadas. See our halal food travel guide.
Where to eat them
- Northern Argentina (Salta and Tucumán) – the empanada heartland; Tucumán province holds a national empanada festival.
- Buenos Aires – empanada shops on every block; many deliver by the dozen.
- Santiago, Chile – bakeries sell big baked pino empanadas; busiest around Fiestas Patrias in September.
- Bogotá and Medellín – fried corn empanadas from street stalls.
- La Paz – salteñas for a mid-morning snack.
How to eat them
- Eat baked empanadas with your hands, from the crimped edge.
- Salteñas are very juicy: bite a small hole in the top and sip the filling first.
- In Colombia, spoon ají (fresh chilli sauce) into each bite.
- A lemon squeeze is common on Argentine and Chilean empanadas.
What it costs (2026)
| Place | Typical price |
|---|---|
| Argentina, one empanada | Equivalent of about US$1–3 |
| Chile, large pino empanada | Equivalent of about US$2.50–5 |
| Colombia, street empanada | Equivalent of about US$0.50–1.50 |
| Bolivia, salteña | Equivalent of about US$1–2.50 |
Plan with the Argentina food budget calculator.
Spanish phrases
| Say | Meaning |
|---|---|
| Una docena de empanadas de queso | A dozen cheese empanadas |
| ¿La masa tiene grasa de cerdo? | Does the dough contain lard? |
| ¿Tiene jamón? | Does it have ham? |
| ¿Es halal? | Is it halal? |
| ¿Al horno o fritas? | Baked or fried? |
Frequently asked questions
What is the difference between Argentine and Chilean empanadas?
Argentine empanadas are smaller, with many fillings and regional styles; Chilean pino empanadas are large and baked with beef, onion, olive, egg and raisins.
Are empanadas halal?
Not always: meat is usually not halal, some contain ham, and Argentine dough often uses lard. Choose cheese, corn or vegetable fillings with butter or oil dough.
What is humita?
A creamy sweetcorn filling, popular in Argentina.
More from South America: asado, arepas in Bogotá and pastel de choclo. See all Latin America food guides.
Sources
- Empanada – regional styles.
