In Mendoza, traditional empanadas use a filling of beef, onion, egg and sometimes olives or cheese.
In Salta, potatoes, beef, chicken and sometimes even llama meat is used for the dish.
In Cordoba, empanadas are sweet, with white sugar, potatoes, olives and meat.
In Tucuman, the dish is cooked in a clay oven with lemon juice. Traditionally, the empanadas have beef, chicken and tripe; however, newer varieties also include cheese and onion.
In Jujuy, the addition of peas, pepper and onion give the meal a unique spice.
