El Amanecer Restaurant

We Celebrate Earth Day With Vegetarian and Organic Menu Tuesday april 22 2008.

Lord King Pakal Ruler of the Maya City of Palenque
Wife of Lord King Pakal Ruler of the Maya City of Palenque

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Empanadas History

Empanadas are in, Spain, Portugal, the Caribbean, Latin America, and the Philippines,

are essentially a stuffed pastry.

The name comes from the Spanish verb empanar, meaning to wrap or coat in bread.

Usually the empanada is made by folding a thin circular-shaped dough patty

over the stuffing, creating its typical semicircular shape. Empanadas are

also known by a wide variety of regional names.

It is likely that the Latin American empanadas were originally from Galicia,

Spain, where an empanada is prepared similar to a pie that is cut in pieces,

making it a portable and hearty meal for working people.

The Galician empanada is usually prepared with cod fish or chicken.

Due to the large number of Galician immigrants in Latin America, the empanada

gallega has also become very popular in that region.

Empanada day

to give Water for Buena Vista Village in El Salvador.

Argentina

Argentinian empanadas are a common dish served at parties, as a starter or

in festivals. Shops specialize in freshly-made empanadas for parties, with

many flavors and fillings.

The filling usually consists primarily of ground beef, perhaps spiced with

cumin, and onion, green olive, chopped boiled egg and even raisins.

While empanadas are usually baked, they can also be fried. They may also

contain cheese, ham and cheese, chicken, fish, humita (sweetcorn with white sauce)

or spinach; a fruit filling is used to create a dessert empanada.

Empanadas of the interior can be spiced with peppers.

In restaurants where several types are served, a repulgue, or pattern,

is added to the pastry fold. These patterns, which can be quite elaborate,

distinguish the filling.

In modern restaurants in Argentina, adventurous new fillings are being tried,

with the traditional recipe being reinvented by modern chefs.

In Argentina, due to the large number of Galician immigrants,

the "empanada gallega" is very popular.

Empanada day

to give Water for Buena Vista Village in El Salvador.

Bolivia

Widely known as salteñas (after an Argentine province bordering the country to the south),

they are made with beef or chicken, and usually contain potatoes,

peas and carrots, as well as a quail's egg and an olive.

They are customarily seamed along the top of the pastry and are

generally sweeter than the Chilean variety, though there are levels of spicy (non sweetness).

The filling is usually partially liquid, making it advisable

to eat the salteña with a spoon, until the skills required to eat one without

mess are developed. Salteñas are traditionally only served in the morning.

In the afternoons, fried cheese empanadas are served, brushed

with powdered or icing sugar.

Empanada day

to give Water for Buena Vista Village in El Salvador.

Brazil

Brazilian-style empanadas, called empadas or empadinhas.

In Brazil, empanadas are a common ready-to-go lunch item available at fast-food counters.

A wide variety of different fillings and combinations are available,

with the most common being chicken, beef, shrimp, cheese, olives, and palmito (heart of palm).

Chile

Chilean empanadas also use a wheat flour based dough, but the meat filling is

slightly different and often contains more onion.

Chileans consider the Argentine filling to be seco, or dry, but since beef is

more costly in Chile than in Argentina, Chileans have become more accustomed to

the higher onion ratio, including the pequenes which replace all beef with onion.

The two varieties of Chilean empanadas are baked (de horno) and fried.

The baked empanadas are much larger than the fried variety.

The three savory Chilean empanada fillings are pino, cheese, and seafood.

Pino (similar to Mexican picadillo) consists of chopped (or sometimes minced) beef,

onion, chopped boiled egg, an olive and raisins.

Fried empanadas containing prawns and cheese are a favourite dish of coastal areas,

such as Via del Mar. Seafood empanadas are essentially the same as the pino kind,

but with seafood instead of beef. There are also sweet empanadas,

made of a different dough, and filled with dried pears (empanada de pera).

Empanadas are widely consumed all year, but especially during the 18 September

national celebrations.

Empanada day

to give Water for Buena Vista Village in El Salvador.

Colombia

Colombian empanadas can be either baked or fried. The ingredients used in the

filling can vary according to the region, but it will usually contain components such as salt,

rice, beef or ground beef, boiled potatoes, hard-boiled eggs, and peas.

However, radical variations can also be found (cheese empanadas, chicken-only empanadas,

and even Trucha - Trout - empanadas). The pastry is mostly corn-based, although

potato flour is also used. Colombian empanadas are usually served

with Aji (also called Picante by some people), a sauce made of cilantro,

green onions, vinegar, salt, and lemon juice. Bottled hot sauces are also

used to add flavor to the empanadas. Colombian empanadas are also known to

contain carrots and chicken. Another variety include

Stuffed Potatoes (Papas rellenas) which is a variant that has potato in the

pastry instead of maize dough and have round shapes.

Empanada day

to give Water for Buena Vista Village in El Salvador.

Cuba

Cuban empanadas are typically filled with seasoned meats (usually ground beef or chicken)

folded into dough and deep fried. These are not to be confused with

Cuban pastelitos, which are very similar but use a lighter pastry dough and

may or may not be fried. Cubans eat empanadas at any meal, but they

usually consume them during lunch or as a snack.

Empanada day

to give Water for Buena Vista Village in El Salvador.

Dominican Republic

Similar in their preparation and method of consumption to Cuban empanadas.

More modern versions, promoted by some specialty food chains, include stuffing

like pepperoni and cheese, conch, Danish cheese and chicken, etc.

A variety also exists in which the dough is made from cassava flour, called catibías.

Empanada day

to give Water for Buena Vista Village in El Salvador.

Ecuador

Very similar to those of their neighboring country, Colombia,

Ecuadorian empanadas are made of corn seasoning or flour.

Their components may include peas, potatoes, steamed meat known as carne guisada,

or many other varieties of vegetables.

The many types of Ecuadorian empanadas include empanadas de arroz (rice empanadas),

which are deep fried for added crispiness, and flour empanadas or empanadas de verde

which are empanadas made from plantin. Empanadas are also

followed by aji (a type of dipping sauce for added flavor), which varies by region.

The major components of "aji", or "picante", as it is also known, are cilantro,

juices from red peppers (for a spicy kick), lemon, Spanish, red, or green onion,

and sometimes chopped tomato. In la costa , or the shore region of Ecuador,

aji may contain only onions, chopped tomatoes, and lemon juice.

Empanada Day March 30 2008

greenvolunteers_ca (68K)

Green Volunteers and El Amanecer Restaurant are parnetring together.

We are holding our third fundraising event.

Empanada day

to give Water for Buena Vista Village in El Salvador.

Your Donation will create a rain harvesting pound to 40 families that are mostly

elderly who have no water in the summer time.

Donation Goal: $ 7000.00

This will benefit the neighbors and residents of canton Buena Vista in the departament of La Paz El Salvador.

Human needs water, but how is water distributed fairly within a country like El Salvador?

we don't have the answer but what append to the small local community ?.

With your help at

Empanada Day Sunday March 30 2008

and Green Volunteers we can solve the problem by creating a water pound wich will give water to 40 families for their daily needs to their crops fields Chickens and cattle.

Access to freshwater is the right of every Human in our Modern world.

Local freshwater solution is around the corner for Buena Vista Village in El Salvador .

At

Empanada day sunday March 2008

Help us to Bring Fresh Water to People.

dry pound buena vista village copy (40K) dry water supplie for buena vista village el salvador copy (31K)

People of Buena Vista doesn't have the funds for such a project ,

the cost of the project is $ 7,000 for the materials to construct a stone pound

the first year is a investment of $ 2,500 to build the first stage of the pound.

this pound will gave water supplie to a population of 180 people,

is a investment of $38 for a person to have water for the rest of his life .

the project will be builded by the people of the Village of Buena Vista

your donation will be strictly for the materials like stones and concret.

El Salvador is the country with the lowest average coverage in Central America

and the forth lowest in Latin America

to delivery of potable drinking water to all of its citizens

Visit us at:

El Amanecer Restaurant

175 Wortley Rd London

519 642 1000

London Canada

Empanada day

to give Water for Buena Vista Village in El Salvador.

Mexico

Mexican empanadas are most commonly a dessert or breakfast item and tend to

contain a variety of sweetened fillings; these include pumpkin, yams, sweet

potato, and cream, as well as a wide variety of fruit fillings.

Meat, cheese, and vegetable fillings are less common, but still well-known and

eaten fairly regularly in Mexico; certain regions like the state of Hidalgo are

famous for the empanadas, which are the favorite local dish. You can find

savoury and sweet varieties of those also known as pastes.

Empanada day

to give Water for Buena Vista Village in El Salvador.

Peru

Peruvian empanadas

Peruvian empanadas are similar to the Argentine empanadas, but slightly smaller.

They are always baked and sprinkled with powdered sugar when served.

They are usually eaten with lime juice.

Empanada day

to give Water for Buena Vista Village in El Salvador.

Philippines

Filipino empanadas usually contain a filling flavored with soy sauce and

containing ground beef or chicken meat, chopped onion, and raisins in a wheat flour dough.

However, empanadas in the northern Ilocos region are very different.

These empanadas are made of a savory filling of green papaya and, upon request,

chopped Ilocano sausage (longganisa) and/or an egg. Rather than the soft,

sweet dough favored in the Tagalog region, the dough used to enclose the

filling is thin and crisp, mostly because Ilocano empanada is deep-fried rather than baked.

Empanada day

to give Water for Buena Vista Village in El Salvador.

Portugal

In Portugal, empadas are a common option for a small meal, found universally

in patisseries and often being chosen as a good partner to a quick coffee.

They are usually about the size of a golf ball, though size and shape changes

from place to place or even from establishment to establishment.

The most common fillings are chicken, beef, tuna, codfish and, more recently,

mushrooms and vegetables, though this also varies from place to place.

They aren't usually served hot.

Empanada day

to give Water for Buena Vista Village in El Salvador.

Puerto Rico

Puerto Rican empanadas, called pastelillos, are made of flour dough and are fried.

They can be filled with ground beef, chicken, guava, cheese, or both guava and cheese.

This is also true for their neighboring country of Dominican Republic.

Empanada day

to give Water for Buena Vista Village in El Salvador.

Uruguay

Uruguayan empanadas are generally made out of wheat flour and can be fried or baked.

There were introduced into the country by Spanish (mainly from Galicia) and

Italian settlers in the middle of the 20th century.

Argentine influence over the region has enriched the national cuisine by mixing

new flavors and recipes. The most common empanada is of ham and cheese,

but there are also other kinds, such as those containing cow meat, olives,

raisins, fish and spicy stuffing. The most famous sweet empanadas in Uruguay

are those that combine dulce de leche, quince and chocolate covered by sugar or apple jam.

Empanada day

to give Water for Buena Vista Village in El Salvador.

Venezuela

Venezuelan empanadas use corn flour based dough and are deep fried.

The stuffing varies according to the region; most common are the cheese and

ground beef empanadas. Other types use fish, "caraotas" or black beans, oyster,

clams and other types of seafood popular in the coastal areas, especially in Margarita Island.

serpiente (4K)

Courtesy of El Amanecer Restaurant

The chef.

All major credit cards accepted.

Plenty of free parking available.

Reservations are suggested.

Web Design: Ababumy The Chef of El Amanecer Restaurant.