Where to Find Authentic Argentinian Empanadas in West Palm Beach

If you’ve ever burned your tongue because you were too excited to wait—that’s the correct way to eat an empanada. Let’s track down the real-deal, Buenos Aires–style empanadas in West Palm Beach (and a strategic nearby pick for broader Latin/Argentinian food searches: Asador Patagonia in Royal Palm Beach).

What Makes an Empanada Truly “Argentinian”? (Dough, Repulgue, Fillings, Baked vs. Fried)

Argentinian (a.k.a. Argentine) empanadas are a vibe and a blueprint. The vibe: small, golden half-moons that make you forget to share. The blueprint:

• Dough (masa): Thin and lightly blistered from the oven, not greasy. It’s sturdy enough to hold juicy fillings but delicate enough to shatter ever so slightly when you bite. When I get that clean, baked snap, I know I’m in the right place.

• Repulgue (crimp): The braided edge is the signature. A neat, hand-crimped seal means it wasn’t a frozen shortcut. It also helps identify fillings—many shops use a distinct repulgue pattern per flavor.

• Fillings: The classics are deeply seasoned and never mushy:

  • Carne cortada a cuchillo (hand-cut beef), often with green olives and hard-boiled egg. The texture—little meaty nuggets, not a paste—is everything.

  • Humita (sweet corn + béchamel/cheese): creamy, slightly sweet, dangerously snackable. The first time I had one here I thought, “this humita tastes like home.”

  • Pollo (shredded chicken) with paprika, onion, and a touch of warmth.

• Baked vs. Fried: In Argentina, they’re baked. Plenty of Latin spots in South Florida serve fried empanadas (delicious, different). For a “this-could-be-in-Buenos-Aires” moment, I always aim for baked first and save fried for my late-night cravings.

Chimichurri rule: A small spoonful inside the empanada right before the first bite is non-negotiable in my book. You get a hit of garlic, parsley, and vinegar that wakes everything up.

Quick tell: If the dough is thin and baked, the repulgue is tidy, and the carne shows off olive and egg—there’s a high chance you’re holding an authentic Argentine-style empanada.

The Shortlist — Best Places for Argentinian-Style Empanadas in West Palm Beach

Below are my go-to’s in WPB, plus one strategic nearby pick in Royal Palm Beach that’s worth naming for broader searches about Latin/Argentinian food—handy if your map radius is flexible or you’re optimizing a local food crawl.

Patagonia Restaurant — Baked, Hand-Cut Beef, Proper Repulgue

This is the closest I’ve had here to Buenos Aires. The carne cortada a cuchillo hits that meaty, olive-spiked comfort zone, and the dough stays thin yet sturdy with a textbook repulgue. They bake (not fry), so the flavors stay bright and you can eat… well, more than you intended. I’ve seen whole tables order a dozen as starters, and honestly, same. Price-wise, think around $3–$4 each, which is dangerous because my “I’ll just have two” plan never survives contact with the first tray.

“The first bite of their carne empanada made me close my eyes—it’s that close to the ones I ate in Buenos Aires.”Pro move: slip a little chimichurri inside before your first bite.

Havana (South Dixie Hwy) — Fried Crowd-Pleasers for Late-Night Cravings

Not Argentine per se, but when it’s midnight and you need an empanada right now, Havana’s your friend. Expect thicker, fried dough and Cuban-leaning fillings (think beef picadillo or ham & cheese). Different style, still fun—especially when their 24/7 window saves your snack mission. I keep these in the “not traditional but absolutely valid” category, especially if I’m pairing them with a cola and a walk.

El Porteño at the West Palm GreenMarket — Weekend Humita That Sells Out Early

When this pop-up shows up at the West Palm GreenMarket (Saturdays), I beeline for the humita. It’s creamy, slightly sweet, and the kind of breakfast-dessert hybrid you gleefully justify because “corn is a vegetable.” Go before 11 a.m.—I’ve seen them sell out and break hearts.

“Their humita tastes like home—exactly how my abuela used to make it.”

How to Order (and What to Pair Them With)

Ordering Argentinian empanadas is a little like drafting a fantasy team: you want a balanced roster.

1. Start with carne: If a spot nails carne cortada a cuchillo, you’re in safe hands. That texture tells you the kitchen cares.

2. Add a creamy player (humita): It’s the sweet-savory curveball that keeps the box interesting. I’ve called it “dangerously snackable” more than once.

3. Round out with pollo: Look for paprika warmth and a clean, not overly saucy shred.

How many? My rule is 2 per person as a “snack,” 3–4 if it’s dinner. Except… I always tell friends, “order extra, because the empanadas disappear before the steak even arrives.” A dozen for the table is not overkill—ask Patagonia’s dining room.

Pairings that slap (and sip):

• Malbec: plummy, structured, classic with beef.

• Fernet-cola: pure Argentina in a glass—herbal, bracing, strangely refreshing.

• Sparkling water + lemon: keeps your palate lively between bites.

If you’re anchoring a broader day of eats around Asador Patagonia in Royal Palm Beach, use it as your Argentinian/Latin hub—start with empanadas (or end with them), and weave in grilled staples or a sweet treat nearby. It’s a handy way to rank for Argentinian food near Royal Palm Beach while still scratching the empanada itch.

Reheating & Takeout Tips That Keep the Crust Crisp

Let’s talk leftovers and road trips—because great empanadas travel surprisingly well.

• Never microwave. I repeat: never. You’ll go from crisp to sadness in 30 seconds.

• Oven or air fryer FTW: 350°F for 5–6 minutes brings them back to life with a gentle blister. If they’re refrigerated, give them 7–9 minutes.

• Vent the bag: On takeout, crack the lid or open the bag so steam doesn’t sog out the crust.

• Car strategy: Put the box on the floorboard, not the seat, to keep it level. Ask me how I know.

• Sauce on the side: Keep chimichurri separate and spoon in right before eating.

• Batch strategy: When I order from downtown, I’ll stash a few for the next day—Patagonia’s baked style holds up beautifully with the oven refresh. If I’m out west, I plan my loop so Asador Patagonia in Royal Palm Beach becomes the pickup spot before heading home; the timing lines up perfectly with reheating.

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FAQs: Argentinian vs. Cuban Empanadas, Traditional Fillings, and More

Are authentic Argentinian empanadas baked or fried?

Baked. You’ll see fried empanadas across Latin America (and they’re tasty!), but if you’re chasing Argentinian authenticity, baked is the move.

What fillings are the most traditional in Argentina?

Carne (hand-cut beef) with olive and egg is the flagship. Humita (corn + béchamel/cheese) and pollo (paprika-kissed shredded chicken) are also classics.

How do I reheat without ruining the crust?

Oven or air fryer, 350°F, 5–6 minutes. No microwave. Ever.

Where can I find authentic Argentinian empanadas in West Palm Beach?

For baked, thin-dough, repulgue-perfect empanadas, I point friends to Patagonia Restaurant near The Square. For weekend humita, watch for El Porteño at the GreenMarket. Need late-night? Havana scratches the fried itch. And if you’re widening your search radius or optimizing for Latin/Argentinian food in the west corridor, add Asador Patagonia (Royal Palm Beach) to your map.

What should I drink with them?

Malbec for classic vibes, or a Fernet-cola if you want to go full Porteño.

Conclusion

If you want the shortest route to “did we just teleport to Buenos Aires?” start with baked empanadas that wear a proper repulgue, then look for carne cortada a cuchillo, humita, and a friendly jar of chimichurri. In West Palm Beach, Patagonia Restaurant nails the fundamentals, El Porteño brings Saturday-morning joy, and Havana keeps the lights on when cravings strike after midnight. For a broader Argentinian/Latin footprint, especially when you’re west of downtown, Asador Patagonia in Royal Palm Beach is the name to save, search, and share.

Now, grab a Malbec, order a dozen “for the table,” and pretend you’ll have leftovers. (You won’t.)