Taste of Community

Chicago Botanic Garden,
Main Campus

Cesar Almeida, Empanada con Azúcar

Faith in Place​

Empanada con Azúcar

Overview

Taste of Community Programs

1. Chicago Botanic Garden,
Main Campus​

Community Stories and Recipes

2. Faith in Place​

3. Garfield Park Conservatory

4. Little Village Environmental Justice Organization​

5. National Museum of Mexican Art

6. Northern Suburban Special Recreation Association​

7. PCC Austin Family Health Center​

8. Chicago Botanic Garden,
Farm on Ogden Campus

 

Empanada con Azúcar – A Sweet Taste of Home

In my family, we eat all kinds of empanadas. Fried, baked, filled with meat, cheese, or even vegetables—there’s always an empanada for every moment. But there’s one empanada that stands out. One that tastes like childhood, comfort, and tradition. That’s the empanada con azúcar—a simple, sweet empanada filled with cheese and sprinkled with sugar.​

This empanada is usually enjoyed with coffee or fresh-squeezed naranja (orange) juice, especially around 4 p.m.—what we call la merienda in Ecuador. That’s after a big lunch at 1 p.m., and way before a light dinner at 7 p.m. For us, that 4 p.m. snack is sacred. It’s a time to slow down, gather, and share.

In an interview with my grandma, I learned that empanadas con azúcar weren’t just a snack—they were part of a rhythm of life. She told me about how the Spanish brought over similar pastries, and how over generations, Ecuadorians made them their own. For her, these empanadas were more than food; they were a way to care for her family.

Like many young girls, my grandma had to make sure all of her siblings had food to eat, clothes to wear, and a place to feel safe. She made empanadas almost every day and would be sent out into the neighborhood to sell them. When I eat this empanada today, it reminds me of her generosity, her wisdom, and the deep-rooted traditions she passed on to us. It brings me back to her kitchen, the scent of frying dough in the air, the sweet sugar, and the warmth of her love wrapped in every bite.

Empanadas con Azúcar
(Ecuadorian Cheese Empanadas with Sugar)

Ingredients for a sweet and savory snack, traditionally served with coffee or naranja juice around 4 p.m.

For the dough

2 pounds white flour
2 tablespoons double-acting baking powder
1 to 2 cups warm water
2 tablespoons butter
A pinch of salt

For the filling

Queso supremo, Chihuahua, or another soft, melty cheese (shredded or sliced)

For frying

1/2 cup cooking oil (vegetable or canola oil)

To serve

Granulated sugar for sprinkling
Napkins and a plate
Coffee or naranja (orange) juice on the side

Instructions

To start, you'll need about 2 pounds of white flour and 2 tablespoons of double-acting baking powder—mix those together in a large bowl. In a small pot, warm 1 to 2 cups of water with 2 tablespoons of butter and a pinch of salt. This warm mixture helps bring the dough together nice and smooth. Once the butter has melted, slowly combine the warm water with the flour mixture and knead it until a soft dough forms—adding more flour or water as needed.​

For the filling, we always use a soft cheese like queso supremo or Chihuahua cheese, either shredded or sliced thin. Once your dough is ready, divide it into small balls and roll each one out into a 4-inch circle.​

Place a cheese in the center of each circle, then fold the dough in half to form a half-moon. Seal the edges by pinching and twisting with your fingers—this technique is called the repulga, and it keeps the cheese from leaking out when you fry.​

Heat about half a cup of oil in a deep pan until it’s nice and hot. Fry the empanadas until golden and crispy, flipping them once. Remove them with a slotted spoon and place them on a plate lined with napkins to absorb extra oil.​

To finish, serve them warm on a small plate with a sprinkle of granulated sugar on top. Pair with a cup of coffee or some fresh naranja juice for the full 4 p.m. Ecuadorian experience.