N. American Buddies

The Spanish colonists introduced the empanada to the Caribbean and these filled turnovers can be found in a variety of different forms in the islands,

Cangrejitos: Crescent shaped pastries from Cuba that are filled with ham or chorizo.

Pastechi: A speciality form Aruba, these are deep-fried meat, cheese, potato, or seafood-filled turnovers, popular for breakfast. Smaller versions are called empanas.

Pastelitos: Turnovers using yuca flour, filled with meat chicken or cheese and usually baked and can be found in the Dominican Republic.

Pastelillo: Puffy fried turnovers filled with meat or cheese that are eaten in Puerto Rico.

Pates; Fried or baked turnovers filled with seafood, chicken or beef and are a speciality from the US Virgin Islands.

Patties: Turnovers filled with spicy meat that's a favorite lunch snack with locals in Jamaica. A Jamaican patty is traditionally filled with ground beef shot through with onion, thyme and the inimitable heat and perfume of Scotch bonnet chili peppers. The Jamaican patty is served wrapped in coco bread, which is like an oversize, slightly sweet hamburger bun.

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The empanada in Central America remains true to its Spanish origins and is a pastry turnover stuffed with meat or cheese and is either baked or fried..

In El Salvador you can find the Empanada de platanos, a turnover filled with mashed beans and ripe plantains in cream.

Costa Rica offers the Empanadas de Piña which is essentially a pineapple turnover.