The primary distinction between Spanish empanadas and Mexican empanadas lies in their fundamental dough composition: Spanish empanadas traditionally use bread dough, while Mexican empanadas typically utilize corn masa dough. This difference leads to varied textures, flavors, and regional specialties.
Key Distinctions in Empanada Traditions
While both Spanish and Mexican empanadas are savory or sweet stuffed pastries, their culinary evolution in each culture has led to significant differences.
| Feature | Spanish Empanadas | Mexican Empanadas |
|---|---|---|
| Dough | Traditionally bread dough (wheat flour-based) | Typically corn masa dough (corn flour-based) |
| Texture | More bread-like, often softer and substantial | Varies, can be crispy (when fried) or tender (when baked) due to masa |
| Common Fillings | Predominantly savory: Tuna, cod, ground meat, seafood, vegetables (e.g., peppers, onions) | Highly diverse: Sweet (fruit, pumpkin, sweet potato, cream cheese) or Savory (potato, cheese, picadillo, beans, squash blossoms) |
| Preparation | Most commonly baked in an oven | Can be fried or baked, depending on the region and filling |
| Regionality | Generally consistent in core characteristics across Spain | Highly diverse, with unique versions developed in nearly every region of Mexico |
The Foundation: Dough Composition
The most significant divergence between these two types of empanadas is the dough used for their outer shell.
-
Spanish Empanadas: Historically, Spanish empanadas were prepared using a wheat-based bread dough. This traditional method yields a sturdy, bread-like crust that is often baked, resulting in a golden-brown, somewhat chewy, and substantial pastry. This dough is well-suited for holding moist, savory fillings without becoming soggy.
-
Mexican Empanadas: Mexican empanadas evolved to primarily feature corn masa dough. This shift in dough type is a hallmark of Mexican empanada history, giving them a distinct flavor and texture profile. The versatility of corn masa allows for a wide array of preparation methods and contributes to the incredible regional diversity found within Mexican empanadas.
-
Regional Variations Across Mexico
The adoption of corn masa dough led to a rich tapestry of regional empanada variations throughout Mexico. Each state and even smaller localities often boasts its own unique take on the empanada, adapting fillings and preparation methods to local ingredients and culinary traditions. For example, some regions might specialize in sweet fruit-filled empanadas, while others are known for their savory meat or cheese versions, often fried to a crisp perfection.
-
Diverse Fillings and Flavors
While both traditions feature a wide range of fillings, there are common preferences that distinguish them.
-
Spanish Varieties: Spanish empanadas are predominantly savory. Popular fillings include:
- Empanada de atún: Tuna with tomato and onion.
- Empanada de bacalao: Codfish.
- Galician-style empanadas: Often large, pie-like, filled with pork loin, chorizo, or seafood, along with vegetables like peppers and onions.
-
Mexican Varieties: Mexican empanadas showcase a broader spectrum of flavors, encompassing both sweet and savory options.
- Sweet examples: Common sweet fillings include calabaza (pumpkin), camote (sweet potato), cajeta (caramelized goat's milk), various fruits (like pineapple or apple), or cream cheese.
- Savory examples: Savory Mexican empanadas often feature picadillo (minced meat with vegetables), potatoes, cheese, beans, flor de calabaza (squash blossoms), or huitlacoche (corn smut).
Preparation Methods and Texture
The choice of dough directly influences the preferred cooking method and the resulting texture of the empanada.
- Spanish Approach: Spanish empanadas are typically baked in an oven. This method contributes to their characteristic bread-like crust and a generally softer, more cohesive interior.
- Mexican Approach: Mexican empanadas can be either fried or baked. Many savory masa-based empanadas are deep-fried, which gives them a delightful crispy exterior and a soft, flavorful interior. Sweet empanadas or certain regional savory types may also be baked, resulting in a more tender, crumbly texture unique to corn masa.
In essence, while the concept of a stuffed pastry unites them, the distinct choice of dough reflects the culinary heritage and available ingredients of Spain and Mexico, creating two unique and delicious empanada traditions.
