What Side Dish Goes with Empanadas?

Empanadas taste great on their own. But a good side dish turns them into a real meal.

Figuring out what side dish goes with empanadas depends on the filling, how you’re serving them, and whether you want something light or hearty on the plate. A beef empanada calls for different accompaniments than a cheese or chicken one.

After years of testing pairings at family dinners, potlucks, and weeknight meals, I’ve landed on the sides that actually work. Cilantro lime rice, fried plantains, chimichurri sauce, black bean salad, guacamole, and a few others that bring balance to the plate every time.

This guide covers the best empanada side dishes with quick recipes, pairing tips, and flavor notes so you can build a complete spread without overthinking it.

Best Side Dishes for Empanadas

Cilantro Lime Rice

Why It Works With Empanadas

This is one of those sides that just clicks with empanadas. The bright citrus flavor from the lime cuts right through the richness of a fried or baked empanada shell.

It fills people up without competing with the main dish. And honestly, took me years to get the ratio of lime to cilantro right without it tasting like a salad dressing.

The fluffy texture of the rice gives you something soft next to that crispy, flaky crust. It works with beef empanadas, chicken empanadas, even cheese-filled ones.

How to Make It

Rinse long-grain white rice (jasmine or basmati) until the water runs clear. Cook it in salted water or chicken broth for about 15-20 minutes.

While the rice is still hot, toss in minced garlic and lime zest. Let it cool slightly. Then fold in fresh cilantro, lime juice, and a drizzle of olive oil.

That’s it. Under 30 minutes total.

Best Empanada Pairing

Beef empanadas with sofrito seasoning are the best match here. The herby rice balances the savory, spiced filling perfectly.

Also great alongside taco night sides if you’re doing a Latin American spread.

Flavor and Texture Profile

Cilantro lime rice brings a light, zesty, and aromatic quality to the plate. Fluffy grains with pops of fresh herb flavor. The acidity from fresh lime juice keeps everything from feeling heavy.

Quick Tip

Add the cilantro and lime juice after the rice cools slightly. Heat wilts the cilantro and kills that fresh, green taste you want.

Fried Plantains (Tostones)

Why It Works With Empanadas

Tostones are a staple across Caribbean and Latin American kitchens for a reason. They’re crispy, starchy, and salty. Basically the Latin version of French fries, but better.

Pair them with empanadas and you get this satisfying contrast of textures. Crunchy plantain coins next to a golden, flaky pastry pocket.

How to Make It

Use green, unripe plantains. Peel them, slice into 1-inch rounds, and fry in vegetable oil at about 325 degrees F until lightly golden. Around 4-5 minutes per side.

Pull them out. Smash each piece flat with a tostonera or the bottom of a glass. Then fry again at 375 degrees F until golden brown and crispy, about 1-2 minutes per side.

Season with salt immediately while they’re still hot.

Best Empanada Pairing

Beef or pork empanadas with a side of tostones and garlic mojo dipping sauce. This is comfort food at its best.

Works just as well when you’re putting together a platter with sides for tamales or other Latin favorites.

Flavor and Texture Profile

Savory, starchy, mildly earthy. Crispy on the outside, soft on the inside. Zero sweetness when using green plantains.

Quick Tip

Dip the smashed plantains in salted garlic water between the two frying stages. This adds flavor throughout and keeps them from drying out.

Chimichurri Sauce

Why It Works With Empanadas

Chimichurri is basically the national condiment of Argentina, and so are empanadas. These two were born to be together.

The acidity from red wine vinegar and the punch of fresh parsley cut through the fat of fried empanadas like nothing else. It wakes up every bite.

How to Make It

Finely chop a bunch of fresh flat-leaf parsley. Mix with minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, and salt.

Let it sit for at least 30 minutes before serving so the flavors have time to come together. Honestly, it tastes even better the next day.

No cooking required. Five minutes of chopping and you’re done.

Best Empanada Pairing

Chimichurri is the classic dipping sauce for Argentine beef empanadas. But it also works well drizzled over chicken or cheese-filled empanadas.

If you’re pairing it with grilled meats too, check out what sides work best with lamb chops or grilled chicken.

Flavor and Texture Profile

Herby, tangy, slightly spicy. The parsley and garlic dominate, with the vinegar adding a bright, sharp backbone. Loose and spoonable, not thick.

Quick Tip

Chop the parsley by hand instead of using a food processor. The processor bruises the leaves and you lose that vibrant green color and fresh taste.

Mexican Street Corn (Elote)

Why It Works With Empanadas

Sweet, smoky, tangy corn covered in a creamy mayo-based sauce with cotija cheese and chili powder. It’s a side dish that holds its own next to anything, empanadas included.

The sweetness of the corn plays off the savory filling inside the empanada, and the cotija cheese ties everything to those Latin American flavors.

How to Make It

Grill or boil ears of corn until tender, about 10 minutes. Mix mayonnaise with Mexican crema or sour cream, lime juice, and a pinch of salt.

Brush the corn with melted butter, then slather on the mayo mixture. Sprinkle generously with crumbled cotija cheese, chili powder, and chopped cilantro. Serve with a lime wedge.

If you prefer it off the cob (esquites style), just cut the kernels off and toss everything together in a bowl.

Best Empanada Pairing

Chicken or cheese empanadas alongside elote. The creamy, spiced corn balances lighter fillings really well.

This combo also shows up at potlucks and cookouts where you might be serving sides for BBQ chicken too.

Flavor and Texture Profile

Sweet, creamy, smoky, slightly spicy. Juicy kernels with a tangy coating. The cotija adds a salty, crumbly finish on top.

Quick Tip

Use frozen corn in a cast iron skillet if fresh ears aren’t in season. Roast it with butter on high heat until you get some char on the kernels. Tastes almost as good as grilled.

Avocado Salad

Why It Works With Empanadas

Something cool, creamy, and fresh next to a warm, crispy empanada is a solid move. An avocado salad brings that balance without being too heavy.

It adds color to the plate and gives you some actual nutrition alongside what is, let’s be honest, a fried hand pie.

How to Make It

Dice ripe avocados, cherry tomatoes, red onion, and fresh cilantro. Toss with lime juice, olive oil, salt, and a pinch of cumin.

Some people add diced jalapeno for heat. Your call.

Takes maybe 10 minutes. No cooking.

Best Empanada Pairing

This salad pairs perfectly with spicy empanadas. The cool avocado tames the heat from seasoned meat fillings.

Also a great side choice when you’re looking at what goes with quesadillas or other Mexican-style dishes.

Flavor and Texture Profile

Creamy, bright, and fresh. The lime gives it acidity, the tomatoes add juiciness, and the onion brings a little crunch and bite.

Quick Tip

Only cut the avocado right before serving. Even with lime juice, it browns fast. Nobody wants a sad, gray avocado salad on the table.

Guacamole

Why It Works With Empanadas

Guacamole as a dipping sauce for empanadas is a no-brainer. That rich, creamy texture with a squeeze of lime and some chunky bits of onion and tomato is exactly what a warm empanada needs.

It’s been my go-to empanada accompaniment for years. Works every single time, whether the empanadas are baked or deep-fried.

How to Make It

Mash 3-4 ripe avocados in a bowl with a fork. You want it chunky, not smooth like baby food.

Fold in diced red onion, chopped cilantro, minced jalapeno, fresh lime juice, and salt. Some diced tomato if you like. A tiny pinch of cumin is nice but optional.

Best Empanada Pairing

Any empanada, honestly. Beef, chicken, pork, cheese. Guacamole doesn’t discriminate.

Double up with some pico de gallo and sour cream on the side and you’ve got a full empanada platter that looks like you put in way more effort than you actually did.

Flavor and Texture Profile

Rich, creamy, citrusy, with a subtle kick from the jalapeno. The chunky texture gives it substance as a dip.

Quick Tip

Press the avocado pit into the guacamole and cover tightly with plastic wrap touching the surface. Keeps it green for hours.

Black Bean Salad

Why It Works With Empanadas

Black beans and empanadas are a classic pairing all over Latin America. Turning those beans into a cold salad with fresh vegetables gives you protein, fiber, and crunch all in one bowl.

It’s a no-cook side, which means less time in the kitchen. More time eating.

How to Make It

Drain and rinse two cans of black beans. Toss with:

• Sweet corn (fresh, frozen, or canned)
• Diced red bell pepper
• Diced red onion
• Chopped cilantro
• Minced jalapeno (optional)

Dress with olive oil, lime juice, cumin, chili powder, and salt. Let it sit in the fridge for at least 30 minutes before serving.

Best Empanada Pairing

Pairs well with both chicken and beef empanadas. The cold, tangy salad against the warm pastry is a really satisfying contrast.

This same salad works as a side for enchiladas or any Tex-Mex dinner.

Flavor and Texture Profile

Earthy beans, sweet corn, tangy lime dressing, with fresh pops of cilantro and the slight heat from jalapeno.

Quick Tip

Make it the night before. The flavors get stronger the longer it marinates. Just add the avocado (if using) right before you serve it.

Coleslaw With Jalapeno

Why It Works With Empanadas

A crunchy, tangy slaw cuts through the heaviness of fried empanadas. Adding jalapeno gives it a Latin twist that fits the flavor profile perfectly.

It keeps things light on the plate and adds a bright pop of color next to those golden pastry pockets.

How to Make It

Shred green and red cabbage, carrots, and a little red onion. In a separate bowl, whisk together lime juice, apple cider vinegar, olive oil, honey, and salt.

Add finely sliced jalapeno and chopped cilantro. Toss the dressing with the cabbage mixture. Refrigerate for 20 minutes.

Best Empanada Pairing

Pork or chicken empanadas with a pile of this slaw on the side. The crunch and acidity are exactly what rich, meaty fillings need.

Flavor and Texture Profile

Crisp, crunchy, tangy, with a gentle heat from the jalapeno. The vinegar-based dressing keeps it fresh, not heavy like mayo-based slaws.

Quick Tip

Don’t dress the slaw too far in advance. The acid breaks down the cabbage and you lose that crunch. 20-30 minutes before serving is the sweet spot.

Yuca Fries

Why It Works With Empanadas

If you want something hearty alongside your empanadas, yuca fries are it. They’re thicker, starchier, and more satisfying than regular French fries.

Yuca (cassava) is a root vegetable used all over South America and the Caribbean. Frying it gives you a crispy outside with an almost creamy interior. It’s comfort food stacked on comfort food.

How to Make It

Peel the yuca and cut into thick wedges or sticks. Boil in salted water for about 20 minutes until fork-tender but not mushy.

Drain, let them cool and dry a bit, then deep-fry at 375 degrees F until golden and crispy. About 3-4 minutes.

Season with salt and serve with a garlic-cilantro dipping sauce or avocado crema.

Best Empanada Pairing

Colombian-style empanadas with aji sauce and yuca fries on the side. That’s a street food plate you’d find in Bogota or Medellin.

Also a great starchy side for a shrimp or fish dinner.

Flavor and Texture Profile

Mild, starchy, slightly nutty. Super crispy shell with a dense, creamy inside. Less sweet than potato fries.

Quick Tip

Boil before frying. Skipping the boil means you’ll get fries that are raw in the center and burned on the outside. Took me two failed batches to learn that one.

Mexican Street Corn Salad

Why It Works With Empanadas

Same great flavors as elote on the cob, but in a shareable bowl. This is the side you bring to a party when empanadas are the main event.

It’s easier to serve, easier to eat, and you don’t end up with cotija cheese all over your face.

How to Make It

Char corn kernels in a cast iron skillet with butter until you get some nice browning. Let them cool slightly.

Mix with mayo, sour cream, lime juice, chili powder, and salt. Fold in crumbled cotija cheese, diced jalapeno, and chopped cilantro.

Serve warm or at room temperature.

Best Empanada Pairing

This corn salad is the perfect empanada party food. Set it out in a bowl next to a big tray of empanadas and watch it disappear.

Works well alongside other Latin sides too, like when planning what to serve with paella.

Flavor and Texture Profile

Sweet corn, creamy sauce, salty cheese, with smoky chili heat. Charred kernels add a slightly nutty, roasted flavor that you don’t get from boiled corn.

Quick Tip

Squeeze the lime over the corn while it’s still hot from the skillet. The heat helps the juice absorb into the kernels instead of just sitting on top.

FAQ on What Side Dish Goes With Empanadas

What is the best side dish for empanadas?

Cilantro lime rice is the most popular choice. It’s light, fresh, and complements both beef and chicken empanadas without overpowering the filling. Black beans and rice is another classic pairing across Latin American kitchens.

What vegetables go well with empanadas?

Roasted corn, grilled bell peppers, and a simple avocado salad all work well. A fresh tomato and cucumber side dressed with lime juice and cilantro adds crunch and keeps the plate balanced.

What sauce do you serve with empanadas?

Chimichurri is the traditional Argentine choice. Other great options include aji sauce, salsa verde, avocado crema, and pico de gallo. Each one adds acidity that cuts through the richness of fried dough.

What do Argentinians eat with empanadas?

In Argentina, empanadas are often eaten on their own as a starter or snack. When served as a meal, they’re paired with chimichurri sauce, a simple green salad, or provoleta (grilled provolone cheese).

Are empanadas a main dish or a side dish?

Both. In Latin American cuisine, empanadas can be a main course, an appetizer, or a snack depending on the size and filling. Serving them with sides like refried beans or rice makes them a full dinner.

What salad goes best with empanadas?

A black bean and corn salad with a cilantro lime dressing is hard to beat. Avocado salad with red onion and cherry tomatoes is another solid pick that adds freshness without too much prep work.

What rice dish pairs well with empanadas?

Cilantro lime rice and Spanish rice are the top two choices. Sofrito rice or arroz con gandules also work if you want something more traditional and hearty alongside your empanadas.

What do you serve with empanadas for a party?

Set up a spread with guacamole, pico de gallo, Mexican street corn salad, and a black bean dip. Add a tray of tostones for crunch. Let guests grab empanadas and build their own plates.

Can you serve empanadas with soup?

Yes. A light black bean soup or a simple tomato-based broth pairs well. The warm soup and crispy empanada shell together make a satisfying comfort meal, especially during colder months.

What are healthy sides for empanadas?

A fresh avocado salad, roasted vegetables, or a quinoa salad with lime dressing are all good options. These lighter sides balance the richness of baked or fried empanadas without loading up the plate.

Conclusion

Picking what side dish goes with empanadas doesn’t need to be complicated. The right pairing depends on your filling, your crowd, and how much time you have.

Starchy sides like yuca fries and tostones make the meal more filling. Fresh options like a corn salad or guacamole keep things lighter.

A good dipping sauce matters too. Chimichurri, aji sauce, or a quick mango salsa can change the whole plate in seconds.

Mix and match based on what you’re working with. Beef empanadas lean toward hearty sides. Cheese or chicken ones do better with something bright and acidic.

Start with one side and one sauce. That’s all you really need to turn empanadas into a complete, satisfying meal.