If a culture has embraced wheat flour, there is a good chance that they also happened upon the delight of a baked or fried pastry pocket with filling. This culinary invention comes by many names, but empanada is traced back to the Galician verb empanar, meaning to wrap in bread. To claim the Latin American title in empanada dominance, you would face stiff competition from Argentina, Belize, Chile, Ecuador, Colombia and, of course, Mexico. Empanadas range in size and may be filled with seafood, meat, cheese, vegetables, or fruit. They are made by folding lard-laden dough over a filling and then baking or frying the sealed bundles until golden brown. These little gems are as portable as they are palatable, making them an excellent street food option. Learn about making empanadas at home here.