Chef Makoa
Empanadas de Atún (Rapa Nui Kahi Tuna Hand Pies)
Fresh kahi from Rapa Nui folded with sweet onion and egg into Chilean-style dough, fried gold for the far corner's everyday hand pie: portable, salty, and meant for one more cousin.
Recipe Archive
Appetizers & Snacks
Explore appetizers and snacks built for the first impression: crisp textures, generous dips, shareable bites, and small dishes that set the tone for the meal.
896 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Lupita
Shrimp Empanadas, Veracruz Style (Empanadas de Camarón)
Veracruz's Gulf coast empanadas fold corn masa around shrimp guisado stained red with guajillo and jitomate, then fry in lard until the edges turn crisp and golden.
Chef Lupita
Empanadas de Camarón y Marlín Nayaritas
Nayarit's coastal empanadas press shrimp-shell broth and guajillo into the masa, then fold in shrimp and smoked marlin before frying the half-moons crisp in lard.
Chef Lupita
Empanadas de Cazón de Tamiahua
Veracruz Huasteca corn masa empanadas filled with shredded cazon cooked in jitomate, chile serrano, onion, and epazote, fried until crisp at the edges and served with lime and salsa.
Chef Lupita
Empanadas de Cazón
Campeche's dogfish empanadas, shredded cazón stewed with charred tomato and epazote, folded into hand-pressed corn masa and fried crisp, served with chile xcatic curtido and naranja agria.
Chef Lupita
Empanadas de Chaya Tabasqueñas
Tabasco's lowland empanadas, green with chopped chaya, pressed from corn masa, filled with queso fresco or huevo, and fried in manteca until the shell turns crisp at the edges.
Chef Lupita
Empanadas de Chaya Yucatecas
Yucatan's chaya empanadas, with masa kneaded green from blanched chaya leaves, stuffed with refried black beans, fried until the jade shell crackles open over salsa xnipec and pink pickled onion.
Chef Lupita
Empanadas de Jaiba Ensenadenses
Ensenada's Mercado Negro classic: masa empanadas filled with fresh blue crab sauteed with tomato, onion, and chile guero, fried in lard until crisp on the outside and steaming sweet inside.
Chef Lupita
Empanadas de Maíz con Queso Tabasqueñas
Tabasco's lowland corn empanadas, pressed thin around fresh queso, sealed by hand, and fried in manteca de cerdo until crisp enough for a mercado breakfast.
Chef Lupita
Empanadas de Pejelagarto
Tabasco's river-lowland empanadas: smoke-roasted pejelagarto pulled from its armored skin, folded into corn masa with tomato recado, then fried in manteca de cerdo until the shell turns crisp.
Chef Lupita
Empanadas de Plátano Rellenas Veracruzanas
Central-coast Veracruz empanadas built from ripe plátano macho, folded around epazote black beans or jarochos picadillo, then fried until the edges turn dark and sweet.
Chef Isabel
Empanadillas de Atún
Empanadillas de atún belong to the home kitchens of central Spain and beyond: half-moon turnovers filled with tuna, tomato sofrito, and egg. Crimp them tight and fry them golden.
Chef Lupita
Empanaditas de Amarillo
From Oaxaca's Valles Centrales, hand-formed corn masa empanadas stuffed with chicken in mole amarillo and hoja santa, then pressed thin and crisped on a hot comal until the edges darken and the filling perfumes the kitchen with anise and chilcostle.
Chef Lupita
Empanaditas de Quesillo y Flor de Calabaza
Oaxaca's corn-masa empanaditas, hand-pressed and filled with quesillo, flor de calabaza, and hoja santa, then toasted on a comal until the edges crisp and the cheese stretches in long, stubborn threads.
Chef Joost
Emping Melinjo
The connoisseur's cracker of the Indo-Dutch table: bitter, crisp, pounded from melinjo seeds, and fried so quickly that hesitation is the only real danger.
Chef Ally
Endive Leaves with Blue Cheese and Pear
Crisp, bitter endive leaves become elegant vessels for creamy blue cheese and thin slices of ripe pear, finished with toasted walnuts and a whisper of honey. Three bites of perfect balance.
Chef Juliana
Enroladinho de Salsicha
You can make the padaria roll at home: soft dough, a proper rise, and salsicha tucked inside. No powder, no mystery, just a snack that works.
Chef Klaus
Erdäpfelkäs (Kartoffelkäse)
The Lower Bavarian potato spread with no cheese in it at all: floury potatoes, sour cream, onion, caraway, and enough patience to keep it loose, cool, and clean.
Chef Elsa
Erdäpfelkas
A silky potato and sour cream spread with raw onion and paprika, piled onto dark rye bread the way they serve it at every Heuriger in Lower Austria. No cheese, despite the name. Just good potatoes and honest cooking.
Chef Lupita
Escamoles a la Mantequilla con Epazote
Hidalgo's spring escamoles, harvested from maguey roots in the Sierra Gorda and cooked gently in butter, manteca, chile serrano, and epazote for warm corn tortilla tacos.
Chef Lupita
Escamoles a la Mantequilla en Tacos
Hidalgo and Tlaxcala's escamoles, the cream-colored larvae of the Liometopum ant, sauteed in butter with epazote and chile serrano and spooned onto warm corn tortillas. Caviar mexicano, and earned.
Chef Juliana
Esfiha Aberta de Carne
You think shaping dough is where dinner starts laughing at you. It isn't. Soft dough, seasoned beef, a hot oven, and a little patience solve this snack properly.
Chef Juliana
Esfiha Fechada de Queijo
You think dough means isso não é pra mim. Wrong. Measure, let it rise, keep the filling dry, and pinch the triangle tight. That's the whole mystery, sem drama.
Chef Lupita
Esmeriles Aguascalentenses
Aguascalientes' feria bite: small nixtamal masa pockets sealed by hand, filled with chicharrón prensado in guajillo and ancho, then browned on the comal until the edges turn crisp.
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