Empanadas: Encapsulating the History of Research Paper

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The empanada crust, which is sometimes seasoned, is usually made from wheat flour or cornmeal, along with salt, water and a solid lipid such as lard, shortening, or butter ("Empanadas," Practically edible, 2010). Cumin is a popular seasoning for the dough in Buenos Aires and hot chili pepper is often used in Peruvian empanadas ("The empanada: A brief history," Mr. Empanada, 2010). The textures of brands of pre-made empanada dough differ between regions today. For example, the Argentinean La Saltena is almost like phyllo pastry while commercial Mexican empanada dough is very solid, almost clay-like.

Preparation methods for empanadas are as diverse as empanada fillings. Empanadas can be fried, deep fried, or baked. The fried ones must be eaten hot right away while those that are baked can be reheated eaten cold. Because of the greater portability of baked empanadas, fried ones are usually made for special occasions, while baked ones are more common as lunch food. Traditionally, empanada ovens were made of mud with domed shapes in Argentina and other areas of rural Latin America, although they can also be baked in conventional ovens.

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Today, because of the work involved, empanadas are often now made only for special occasions in households, although they are eaten out regularly. Empanadas have found their way onto the menus of some of the world's greatest restaurants, although they were originally consumed as a simple peasant food. In Miami, California, and other areas of America and the world with strong Latin communities, workers now go to popular 'empanada trucks' where modernized versions of these traditional treats are sold, right next to hamburger and sandwich stands.

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