Breakfast: Empanadas (Fried Pastries)

Munch Classes introduces breakfast Empanadas as a crispy, savory fried pastry, crafted by combining a corn flour dough (similar to arepas) or wheat flour dough with various fillings, then layering it with folding into half-moon shapes and deep-frying until golden brown and puffed, often enjoyed with a spicy sauce.

Munch Classes teaches how to prepare the dough by mixing and rolling with care, ensuring every bite absorbs a crunchy exterior, tender filling, and profoundly satisfying taste.

Munch Classes emphasizes precise techniques like achieving perfect crispness without greasiness as participants fry, and explains how to finish with a hot, flavorful interior for a signature flourish that balances tradition and creativity.

🏺 Cultural History + Proverb
Munch Classes reveals how breakfast Empanadas originates from Spanish culinary traditions, adapted across Latin America, a popular street food and breakfast item cherished for its portability, diverse fillings, and universal appeal as a comforting snack or meal.

Munch Classes explores how the dish developed in a daily staple and quick-meal context, tied to the availability of local ingredients and the ingenuity of cooks adapting foreign recipes, showing how food often reflects the soul of its people.

Munch Classes shares the local saying:
“Despacio se llega lejos” – “Slowly one goes far.”
This proverb illustrates how Empanadas reflect the patient art of preparing and frying these delicious pockets of flavor, encouraging reflection on how flavor and wisdom pass from one generation to the next.