This empanada variety originates from Córdoba in Argentina, hence the name. It is sweet and savory because it's filled with beef, raisins, potatoes, olives, and white sugar. Other ingredients include hard-boiled eggs, onions, garlic, red wine, paprika, and cumin.
These empandas are also juicier than most other varieties because they include tomatoes in the mix. The filling is enclosed in dough consisting of flour, egg yolks, lard or pork fat, water, and salt, just like most empanadas. Empanadas cordobesas are fried in hot oil or baked in the oven until browned.
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Picarones are a staple of Peruvian street food, the tasty, deep-fried treats that are also often referred to as the "Peruvian doughnuts". The dough is shaped into a ring and fried in hot oil, and picarones are then drizzled with a sweet cane syrup.
It is believed that they were first prepared during the Spanish Viceroyalty in Lima and they were probably based on the Spanish buñuelos. The recipe was adapted by the locals who added sweet potatoes and squash to the dough, and a new dish was created.
MOST ICONIC Picarones
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These crispy Argentinian pastries are typically star-shaped, while the center is filled with quince or sweet potato preserve (dulce). They are usually deep-fried and then brushed with a sugar glaze. Optionally, they can be filled with dulce de leche and topped with colorful sprinkles.
Pastelitos are traditionally enjoyed on May 25, a day commemorating the May Revolution and the establishment of the first independent Argentinian government.
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Bolinhos de chuva are traditional Portuguese and Brazilian sweet fritters. These easy-to-make pastries call for dough made of eggs, wheat flour, sugar, milk, baking powder, and salt, shaped into small balls and fried in vegetable oil until golden brown and crispy on the outside.
When done, bolinhos de chuva are dusted with powdered sugar and cinnamon. The legend says that the name (which roughly translates to "rain cakes") originates from the times when the whole family used to gather in the kitchen during rain storms and prepare these delicious treats.
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Bolas de fraile is the Argentine and Uruguayan version of a doughnut. It is made without a hole in the center, and the doughnut is usually filled with dulce de leche, then dusted with powdered sugar. It is believed that bolas de fraile is derived from a popular Germany pastry called Berliner Pfannkuchen.
The name of these tasty doughnuts means balls of weakness, and it is said that the name was invented by anti-clergy anarchists who wanted to oppose a harsh regime that was imposed by the Catholic church.
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Guargüeros are Peruvian fried pastries that are traditionally filled with dulce de leche. The dough consists of flour, salt, egg yolks, and Pisco – Peruvian national beverage. When prepared, the dough is twisted so it looks very similar to the Italian cannoli.
After they have been fried and filled with manjar blanco (reduced sugared milk), guargüeros are usually sprinkled with powdered sugar. The tradition of making these sweet treats came from the south with the arrival of cow’s milk, so people used leftover egg yolks from the winemaking process.
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Tawa-tawas are sweet Bolivian fritters. They are made with a simple dough that is rolled and cut into rectangles or diamond shapes. The pieces are then fried until they puff up and attain light golden color. They are usually served drizzled with honey or molasses (miel de caña) or dusted with powdered sugar.
Tawa-tawas are commonly prepared at home, but they are sometimes sold as a portion of quick and affordable street food. They are often enjoyed for breakfast or as an afternoon snack. These fritters were traditionally made on Epiphany (Three Kings' Day), but they are now enjoyed all year round.
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At the same time crispy and spongy, prestiños are traditional Huánucan teatime snacks that are shaped into doughnuts, inspired by the similar Spanish treat called Pestiños. The dough is made with a combination of flour, baking powder, egg whites, egg yolks, and a pinch of salt.
It is fried over high heat until it becomes lightly golden. These tasty snacks are often dipped in a glaze made with sugar, water, and lime juice before serving. Once prepared, it is recommended to let the prestiños cool down until the glaze becomes dry.
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