The meat empanada is a culinary preparation with deep historical roots dating back to the Middle Ages. Its origin lies in the Iberian Peninsula, where this mixture of meat and spices was cooked inside a dough that served both to preserve and facilitate its transport. In Latin America, this recipe has taken on various forms and names; for example, in Argentina and Chile it is known simply as an "empanada," while in Mexico it is common to find variants under the same name, accompanied by regional ingredients. Over time, these empanadas have adapted to local palates, preserving the essence of a dish that unites history, flavor, and cultural identity.
This dish has been valued not only for its flavor but also for its practicality and versatility. During the Middle Ages, the combination of spices like cinnamon, nutmeg, and cardamom in the meat reflected the commercial and cultural influences of the time, showing how cuisine was a meeting point between different worlds. The medieval meat empanada is, in essence, a window to the past that allows us to enjoy tradition in every bite.
