Empanadas: The Perfect Comfort Food from Venezuela to London
When it comes to comfort food, empanadas are a staple in Venezuelan cuisine. There is something quite special about eating a freshly cooked one, that first bite to see the steam and glorious smells rising from your empanada. Crunchy from the start right up to that last bite or “el culito” of the empanada as we call it.
Miro Popic, from Tal Cual magazine says:
“There is hardly any culinary culture in the world that does not have its own version of empanadas. Everyone claims to have the best, but for us, as Venezuelans, nothing beats a good corn dough empanada, instantly fried, filled with the complement of our choice. Street food to eat standing up, with the bottom “pa’tras”, where one is not enough because we always ask for another one and more.”
And now, Londoners can taste the authentic flavours of these delicious stuffed pastries right here in the city, thanks to us!! We are Liqui-Liqui, a family-run Venezuelan food restaurant in South West London and we have vast experience making empanadas. So, let us tell you what they are and where they come from.
Delicious Venezuelan Empanadas by Liqui-Liqui
So what is a Venezuelan Empanada?
Empanadas are a type of pastry made with a wheat flour or cornmeal dough that is filled with a variety of ingredients, then fried or baked. In Venezuela, they are enjoyed as a snack or as a main course. The fillings can range from cheese, chicken, beef, black beans, plantains to fish.
What is the history of Empanadas in Venezuela?
The origins of fried empanadas in Venezuela can be traced back to Spanish and indigenous influences in the country. Empanadas are believed to have originated in Spain and were brought to Venezuela by Spanish settlers, where they were adapted to the local cuisine and ingredients. The original Spanish empanadas were from Galicia and much larger, made in a large dish and cut into individual pieces. According to the author, Naomi Tonky, of Serious Eats, they shrank in size once they reached the Latin American shores. In Venezuela and Colombia the wheat flour was changed for corn.
““Once it landed on the shores of Latin America, the empanada shrank to its current handheld size and adapted to local climates, evolving with every incoming colonizer.”
”
Over time, empanadas have become an integral part of Venezuelan food culture, with each region having its own unique twist on the dish.
Fried empanadas have become a symbol of Venezuelan street food culture and are often sold by street vendors, who fry them up fresh on the spot. They are a popular and convenient food for people on the go, and can be found in every corner of the country. They are very popular to enjoy while on the beach!
What about “Empanadas de Cazon”, why is everyone talking about these fish Empanadas?
“Empanadas de Cazon” are a type of empanada that is native to the island of Margarita, located off the northeastern coast of Venezuela. The filling of these empanadas is made with shredded dogfish (known as "cazon" in Spanish), which is a type of shark commonly found in the waters around Margarita Island.
The history of “empanadas de cazon” can be traced back to the indigenous people of the island, who used to make them as a way to eat fish with their hands while they were out at sea. The fish was first cooked and mixed with spices, onions, and peppers to make the filling for the empanadas. Typically, “ají margariteño” would be added to give it its distinctive taste. Aji dulce margariteño is a sweet very small bell pepper typically grown in the island.
These empanadas are a staple of the island's cuisine and are enjoyed by locals and visitors alike, sold on the beach by local women known as “Empanaderas”.
When you are on the beach an “empanadera” is a sight for sore eyes. Usually under an umbrella these women have been making empanadas for a living for generations. For them this is not only their livelihood but a source of pride.
Empanadas de cazon are known for their bold and flavourful taste, which is a result of the unique combination of ingredients used in the filling. The salty and slightly spicy flavour of the fish is balanced by the sweetness of the peppers and onions, making these empanadas a delicious and satisfying treat.
A fish empanada might sound a bit adventurous but we love them. Though we recognise the wonders of those made by “empanaderas”, we prefer ours, but then again we are biased!
What is the difference between Argentinian and Venezuelan Empanadas?
While both Argentine and Venezuelan empanadas are similar in concept, as they are both stuffed pastries made from a dough casing filled with various ingredients, there are some distinct differences between the two.
Argentine empanadas are typically baked and made with a flaky pastry dough that is often made with lard. The fillings are savoury and can include beef, chicken, cheese, onions, and olives, among others. Argentine empanadas are usually larger in size and are typically served as a main course or as a snack.
On the other hand, Venezuelan empanadas are often fried and made with a softer dough that is made with corn. But please do not confuse the corn with tortillas. Our corn flour is much finer and is pre-cooked. Nothing like “masa” for tortillas. The fillings can include cheese, black beans, plantains, and meat, among others. Venezuelan empanadas are often smaller in size and are enjoyed as a snack or a light meal.
Another difference is the seasoning and spices used in each country's empanadas. Argentine empanadas often have a mild flavor and are seasoned with simple spices such as salt and pepper. Venezuelan empanadas, on the other hand, are often seasoned with a blend of spices that give them a bold and flavourful taste.
Contrary to our southern friends, we love serving our empanadas with a sauce. A spicy “aji” or chilli sauce or some fresh coriander based “guasacaca” make a great companion for an empanada.
The home of the Venezuelan empanada: Liqui-Liqui restaurant in Colliers Wood, London
Where can I find Venezuelan empanadas in London, UK?
At our restaurant in Colliers Wood: Liqui-Liqui, you'll find a range of traditional Venezuelan empanadas, all made with the freshest ingredients and bursting with flavour. The dough is always made from scratch and the fillings are carefully prepared to create the perfect balance of flavour and texture.
One of the highlights of the menu is the Pabellón Criollo Empanada, which is filled with shredded beef, black beans, and plantains, and is a traditional Venezuelan dish that represents the country's diverse cuisine. Another must-try is the spicy pulled pork empanada, a delicious slow cooked pork full of flavour.
If you are a vegetarian or vegan, we have you covered with vegetarian filling such as the Dominó, that has black beans and Venezuelan white cheese, or perhaps you are a vegan and prefer our mixted vegetal empanada.
We serve a portion of 3 empanadas of varied flavours so you can get to taste 3 different ones in one sitting.
ENJOY Venezuelan Empanadas at home
While we would love to meet and greet you at our restaurant, we also give you the option of enjoying your empanadas in the comfort of your own home. We deliver to all mainland UK and our empanadas come pre-cooked and frozen. All you have to do is fry them or maybe try cooking them in the oven or an air fryer.
Just click below to place your order from our webshop.
At Liqui-Liqui, the empanadas are made with love and care by the family-run team, who are passionate about bringing the flavors of Venezuela to London. Whether you're looking for a quick snack, a hearty meal, or something sweet, there's an empanada to suit everyone's tastes.
So next time you're in the mood for some comforting and delicious food, head on over to Liqui-Liqui, where you'll be transported to Venezuela with every bite.