Juicy empanadas and regional stuffed bakes

In Northwestern Argentina (NOA—especially Salta, Jujuy, Tucumán, Catamarca), “hand pies” are everyday food and celebration food. The star is the empanada, with families debating dough thickness, baking vs frying, and spice blends (comino, pimentón, ají). The region is famous for empanadas that stay very jugosa (juicy), often from a moist filling and careful sealing/baking traditions.