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Bern, Switzerland

Emmental Apple Rösti

Emmentaler Apfelrösti

A sweet pan-fried dish of grated potatoes, leftover bread, apples and sugar from the Emmental, once a popular way to use up scraps.

Bern, Switzerland

Emmentaler

A large hard cows' cheese with cherry-sized holes formed by carbon dioxide during ripening, mild and slightly sweet.

Peru

Emoliente

Traditional herbal infusion of roasted barley, flaxseed, horsetail, alfalfa, and boldo. Sold by emolienteros since colonial times.

Brazil

Empada

Empada de perdiz

A small crumbly shortcrust pie filled with shredded chicken, heart of palm or cheese, baked in fluted molds and sold at padarias and beach kiosks.

West Java, Indonesia

Empal gentong

Empal gentong is a Cirebon soup of beef and offal cooked in a clay urn over mango wood and served in savoury broth.

Sonora, Mexico

Empalme

A Sonoran stacked tortilla dish layered with beans and cheese, bathed in salsa.

Curaçao

Empana

Empana; a traditional Curaçaoan stuffed pastry; filled with cheese, meat, fish, or chicken; a popular snack and street food; a feature of roadside snack-bars and bakeries; a staple of Curaçaoan cuisine; a grab-and-go treat; similar to pastechi but with its own distinct preparation.

Argentina

Empanada Capresse

A modern Argentine empanada filled with mozzarella, tomato, and basil, inspired by the Italian caprese salad. A popular vegetarian option at urban empanada shops.

Argentina

Empanada Catamarqueña

A Catamarca-style empanada filled with finely chopped beef, onions, paprika, cumin, and sometimes goat meat, baked in a clay oven with a distinctive repulgue.

Córdoba, Argentina

Empanada Cordobesa

A Córdoba-style empanada, slightly sweeter than other regional versions, made with ground or chopped beef, onions, olives, and a touch of sugar and paprika, baked until golden.

Argentina

Empanada Criolla

The classic Argentine empanada: a wheat-flour pastry folded around seasoned ground beef, onions, boiled egg, olives, and cumin, then baked or fried. Each region has its own repulgue (crimp) to mark the filling.

Dominican Republic

Empanada de Catibía

A Dominican empanada made with cassava flour (catibía) dough, filled with ground meat or cheese, fried until crispy. A denser, nuttier variant, a street specialty.

Venezuela

Empanada de Cazón

A Margarita corn-dough empanada filled with seasoned cazón and fried until crisp.

Argentina

Empanada de Humita

An empanada filled with creamy humita—grated fresh corn sautéed with onions, peppers, basil, and cheese. A northern and Cuyo specialty, especially in corn season.

Argentina

Empanada de Jamón y Queso

A baked or fried empanada filled with diced ham and melted cheese. A creamy, mild alternative to meat empanadas, popular at parties and bakeries.

Argentina

Empanada de Llama

A highland empanada filled with seasoned minced llama meat, onions, paprika, and cumin. A specialty of the Puna and Quebrada de Humahuaca, prized for its lean, gamey flavor.

Colombia

Empanada de Pipián

A Huila specialty empanada filled with pipián (a spicy peanut and potato stew), fried until golden. A regional street snack with a distinctive red filling.

Argentina

Empanada de Pollo

A chicken empanada filled with shredded cooked chicken, onions, paprika, and sometimes potatoes or peas. A popular alternative to beef at bakeries and empanada shops.

Ecuador

Empanada de Queso Ecuatoriana

Empanada de queso

A fried Ecuadorian cheese empanada with a flaky dough and melted cheese filling, sold at bakeries and street stalls.

Ecuador

Empanada de Verde

An Ecuadorian empanada of green plantain dough stuffed with cheese or meat, fried until golden, a coastal and street classic.

Mendoza, Argentina

Empanada Mendocina

A Mendoza-style empanada, larger than the northern versions, filled with chopped beef, garlic, olives, and boiled egg, baked until golden. Often enjoyed with a glass of Malbec.

Salta, Argentina

Empanada Salteña

A Salta specialty of small, juicy empanadas filled with chopped beef, potatoes, green onions, and paprika from the Valles Calchaquíes, baked over wood in a clay oven.

Tucumán, Argentina

Empanada Tucumana

TasteAtlas's top-ranked savory pastry in the world: a Tucumán specialty made with hand-rolled wheat-and-beef-fat dough, juicy beef or chicken filling, paprika, cumin, and a splash of lemon, baked in a clay oven.

Argentina

Empanada Árabe

A Syrian-Lebanese Argentine empanada of sfiha origin, filled with seasoned ground beef, onions, tomatoes, and lemon juice, baked in a triangular or square shape without crimping.

Colombia

Empanadas Colombianas

Colombian fried empanadas of yellow cornmeal dough filled with beef, chicken, or potatoes, served with aji (salsa). Crispier and smaller than Argentine versions.

Costa Rica

Empanadas de Chiverre

Costa Rican Easter empanadas filled with chiverre, a sweetened squash-jam filling, baked in a corn or wheat pastry.

Ecuador

Empanadas de Morocho

Crispy Ecuadorian empanadas made from ground morocho corn dough, filled with seasoned meat, peas, carrot and hard-boiled egg, then deep-fried.

El Salvador

Empanadas de Plátano

Empanadas de Leche

Salvadoran sweet plantain empanadas: ripe plantain dough stuffed with sweetened beans or cream, fried until caramelized.

Mexico

Empanadas de Santa Rita

Sweet empanadas from Santa Rita, filled with pumpkin or fruit and dusted with sugar.

Dominican Republic

Empanadas Dominicanas

Dominican fried wheat-flour empanadas filled with ground beef, chicken, or cheese, served with hot sauce. A street and bakery staple, crispy and savory.

Tarija, Bolivia

Empanadas Tarijeñas

Tarija-style flour pastry empanadas with cheese and/or meat, oven-baked, distinct from salteñas; morning market staple

Australia

Emu Meat

Emu

Large flightless bird meat, low in fat and high in protein, red meat similar to beef but leaner, deep red colour with lean cuts and properly aged, a native Australian game meat.

Guayaquil, Ecuador

Encebollado

Encebollado de pescado

Encebollado is a coastal Ecuadorian fish and yuca soup finished with pickled red onion, tomato, lime and chifles.

Nouvelle-Aquitaine, France

Enchaud

Enchaud is pork preserved by slow cooking and packing the meat in fat, then sliced cold or gently warmed.

Mexico

Enchiladas

Corn tortillas rolled or folded around a filling, drenched in chile sauce and topped with onion, crema, and cheese.

Guatemala

Enchiladas (Guatemalan)

Enchiladas

A Guatemalan crispy tostada with lettuce, beets, ground beef, vegetables, egg, and cheese, a daily and street classic