Gloria prepares empanadas with beef filling
Argentinians love their pastry pockets filled with a variety of different ingredients. Every year, one lucky person is announced as the best baker in the province of Tucuman. The best empanadas in Berlin are at Gloria.
Honor where it's due
Before Santiago Farfan Marque came to Germany, he worked as an agricultural engineer in the Argentinian province of Jujuy. There, in the northwestern part of Argentina, there was a diverse assortment of empanadas. Later, in Hamburg, he met the restaurateur Maximiliano Pallocchini. Together, they have run the restaurant Gloria since 2014 and specialize in the pastry pockets.
Latin American hub
In the meantime, empanadas have expanded and can be found throughout South America. In Berlin, Gloria serves them with a variety of fillings, both traditional ones and new creations. The Argentinian vibe draws a lot of Latin Americans. Once a month, there is a tango night with live Argentinian music; the owners hope to offer a platform to promote Argentinian culture.
Regional variations
Every province in Argentina has its own special empanada that carries the name of the province. The recipes and fillings are very different. Those differences start with the dough. As an alternative to pig's lard, they might also use butter or margarine. Instead of wheat, cornmeal might be used. Most important is that at the end the dough does not stick and can be rolled out well.
Handmade fast food
"Empanadas are eaten by hand. That's why it's a dish that people can eat anywhere: at home, or quickly on the street or in the office. In Argentina, they are even eaten at business meetings." - Santiago Farfan Marque
An international empanada cult
"Empanadas are eaten across South America. But in Argentina they are like our second national dish - after grilling. The empanadas with beef filling are made just like in Argentina. But we also have fillings, like the vegan variation, that we devised to fit in Germany: with spinach, corn or soy. Those don't exist in Argentina." - Santiago Farfan Marque