Empanadas de Amarillo
Empanadas de Amarillo
Description
Empanadas de Amarillo are primarily found in the state of Oaxaca, though versions appear throughout Mexico. They represent the rich tradition of Oaxacan moles and corn-based street foods that showcase Mexico's indigenous culinary heritage. While most widely available in Oaxaca, these yellow mole empanadas have gained popularity in Mexican restaurants throughout the country.
Dietary Information
Wheat
Eggs
Milk
Garlic
Vegetarian
Optional
Vegan
Optional
This dish contains gluten
Serving information
Serving style
Typically served on a small plate or wrapped in paper. Often garnished with fresh cilantro, diced white onions, and lime wedges. Usually eaten by hand.
Quick facts
Most empanada vendors operate from around 8 AM until they sell out, often by mid-afternoon (2 PM - 3 PM). Market stalls typically follow market hours (8 AM - 6 PM).
Safety Tips
What to Look For
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Empanadas cooked fresh to order on a hot comal
Ensures the masa is fully cooked and the filling reaches a safe temperature. Fresh cooking also delivers the best texture contrast between crispy exterior and moist filling.
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Mole amarillo kept at a proper hot temperature
The mole should be visibly hot and steaming, kept in a covered pot when not being served. This maintains food safety and flavor.
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Clean preparation area with separate utensils for money and food
Reduces cross-contamination risk. Look for vendors who handle money and food separately or wash hands between tasks.
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High turnover and local popularity
Vendors with steady business ensure fresh ingredients and prevent filling from sitting too long.
What to avoid
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Pre-made empanadas sitting at room temperature
Empanadas that have been sitting out can harbor bacteria, especially in the meat filling. The masa also becomes tough and dry.
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Lukewarm or room temperature mole amarillo
The filling should never be at the 'danger zone' temperature (40-140°F/4-60°C) where bacteria multiply rapidly.
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Dirty preparation surfaces or visible cross-contamination
Watch out for vendors who handle raw ingredients, cooked food, and money without washing hands or changing gloves.
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Mole amarillo with separated oil or discoloration
Signs the sauce has been reheated multiple times or held too long, affecting both safety and flavor.
Price information
Price range
Budget tips
- Markets like Mercado 20 de Noviembre in Oaxaca offer the most affordable empanadas, typically 15-25 MXN each.
- Street vendors often charge less than established restaurants.
- Some vendors offer discounts if you buy multiple empanadas.
- Ask for 'especial del día' (daily special) which might include empanadas at a better price.
Value indicators
- Hand-pressed masa made fresh.
- Generous filling with plenty of meat in the mole.
- Empanadas cooked to order on the comal.
- Complimentary garnishes like extra cilantro and lime.
- Proper serving temperature (hot).
Where to Find This Dish
Markets
Traditional markets are the primary spots for authentic empanadas de amarillo.
Mercado Central, Local weekly markets (tianguis)
Morning, Early Afternoon
Zócalo/Main Plaza
Street vendors and small stalls around main town squares often sell empanadas.
Central plaza, Church, Tourist areas
Late Morning, Afternoon
Residential Neighborhoods
Small family-run fondas (eateries) in residential areas often specialize in traditional dishes.
Local colonias, Small family restaurants
Lunch time, Early Evening
Vendor Tips
- Ask when the mole was prepared - freshly made that day is ideal.
- Watch for vendors who press their own masa rather than using pre-made tortillas.
- Look for places where locals are eating, especially workers and families.
How to Order
Regional Variations
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Empanadas de Amarillo con Pollo
(Empanadas de Amarillo con Pollo)
The most common version, filled with shredded chicken cooked in yellow mole sauce.
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Empanadas de Amarillo con Puerco
(Empanadas de Amarillo con Puerco)
Variation using shredded pork instead of chicken in the yellow mole filling.
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Empanadas de Amarillo con Hierba Santa
(Empanadas de Amarillo con Hierba Santa)
Enhanced with hierba santa (sacred leaf), adding an anise-like flavor to the filling or incorporated into the masa.
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Empanadas de Amarillo Vegetarianas
(Empanadas de Amarillo Vegetarianas)
Modern adaptation using vegetables like mushrooms, chayote, or zucchini instead of meat.
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Mini Empanadas de Amarillo
(Empanaditas de Amarillo)
Smaller, bite-sized versions often served as appetizers or for parties.
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Empanadas de Amarillo con Chapulines
(Empanadas de Amarillo con Chapulines)
A specialty version including toasted grasshoppers (chapulines), a Oaxacan delicacy.
Cultural context
History
Empanadas de Amarillo represent the fusion of pre-Hispanic and Spanish culinary traditions. While the Spanish introduced the concept of empanadas, the indigenous Oaxacans adapted them using native corn masa instead of wheat flour and filling them with local ingredients. Mole amarillo itself is one of Oaxaca's seven traditional moles, developed over centuries and reflecting the region's biodiversity and culinary expertise. These empanadas are particularly associated with market culture and family celebrations in the Valley of Oaxaca.
Local significance
Empanadas de Amarillo represent Oaxaca's mastery of mole sauces and corn preparations, showcasing indigenous ingredients and techniques. They're considered everyday food but also appear at celebrations and family gatherings.
Eating customs
- Customarily eaten by hand, with the paper wrapper folded up to catch drips.
- Adding fresh lime juice just before eating is standard practice.
- Often accompanied by aguas frescas like horchata or jamaica.