Latin American Lunches: What Side Dish Goes with Empanadas?

Essential Sides for Empanadas

Mexican Rice: The Ultimate Pairing

Mexican rice, with its vibrant orange hue and delicate infusion of tomato and garlic, isn’t just a side—it’s a star in its own right. When the soft, flaky crust of an empanada meets the rich, slightly smoky flavor of perfectly cooked Mexican rice, it’s a dance of textures and tastes that’s hard to beat. The rice absorbs every bit of juice that escapes from the empanada, making every bite more succulent than the last. Pro tip: Toss in some corn or black beans to add another layer of flavor and keep the dish interesting.

Refried Beans: Creamy Comfort

Now, let’s talk about refried beans. The smooth, creamy texture of refried beans is the perfect counterbalance to the crispy exterior of empanadas. Whether you’re making traditional pinto beans or going for a black bean twist, refried beans add a comforting, hearty component that rounds out the meal. Spread a dollop next to your empanada, or go all in and use it as a dip—it’s up to you. What matters is the rich, savory flavor that melds perfectly with the spiced filling of the empanada.

Fresh Guacamole: Zesty Brightness

Guacamole is non-negotiable. There’s something about the creamy, zesty, slightly tangy flavor of guacamole that makes it the perfect companion for empanadas. The avocado’s richness plays beautifully with the empanada’s golden crust, while the lime juice and cilantro bring a burst of freshness that cuts through the savory notes. Don’t skimp on the guac; its bright green color and zesty kick will keep your palate refreshed and ready for the next bite.

Cabbage Slaw: Crisp and Tangy

You’ve got your creamy, your hearty, and your rich flavors covered, but what about something light and crisp? Enter cabbage slaw. Shredded cabbage mixed with a simple vinaigrette, a splash of lime, and a sprinkle of salt, creates a refreshing contrast to the empanada’s richness. The crunch of the cabbage against the soft, warm filling of the empanada provides a satisfying textural contrast, while the tangy dressing cuts through the heaviness of the meal.

Salsa Verde: A Kick of Heat

For those who crave a bit of heat, salsa verde is the answer. Made from tomatillos, jalapeños, and cilantro, this green salsa adds a zesty, spicy kick that elevates the flavor of the empanada. Drizzle it over the top or serve it on the side—either way, it’s a flavor bomb waiting to happen. The acidity of the tomatillos cuts through the richness of the empanada, while the jalapeños provide just enough heat to keep things interesting.

Roasted Vegetables: Earthy and Robust

Finally, let’s bring in the roasted vegetables. Roasting brings out the natural sweetness and depth of flavor in vegetables like bell peppers, zucchini, and onions. These veggies add a robust, earthy element that complements the flavors inside the empanada. Plus, they’re an easy way to add some healthy variety to your plate. Toss them with a bit of olive oil, salt, and pepper, then roast until tender and slightly caramelized. The result is a side dish that’s simple yet packed with flavor, enhancing the overall meal without stealing the spotlight.

Vegetable Sides

Roasted Vegetables: Earthy, Charred Perfection

Roasting vegetables—it’s the simplest trick in the book, yet the results are anything but basic. You take those bell peppers, zucchini, and maybe a few onions, toss them with olive oil, a sprinkle of salt, a grind of fresh black pepper, and boom—into the oven they go. What emerges is nothing short of magic. The heat brings out a natural sweetness, with edges that crisp up and caramelize, adding layers of flavor you didn’t even know were there.

But don’t just stop at the usual suspects. Throw in some cauliflower or Brussels sprouts. These guys, when roasted, turn into little nuggets of nutty, savory goodness. It’s that depth, that slight char, that takes them from side dish to showstopper.

Cabbage Slaw: Crunch Meets Tang

Now, let’s talk cabbage slaw. Cabbage—whether green, red, or a mix—when shredded finely, has a crunch that stands up to the richest of meals. Toss it with a vinaigrette that’s got a nice tang from lime juice, maybe a touch of vinegar, and you’ve got a side dish that sings. The sharpness of the cabbage cuts through the heaviness, while the dressing adds a brightness that livens up your plate.

Want to go bold? Add some sliced jalapeños, a handful of cilantro, and maybe even a sprinkle of queso fresco. It’s not just a side; it’s a flavor explosion. Perfect with just about anything, especially when you’re pondering what side dish goes with empanadas.

Mexican Street Corn (Elote): Charred Corn Bliss

And then there’s elote. Street corn—grilled, charred, and slathered with a mixture of mayo, lime juice, and a dusting of chili powder. It’s messy, it’s bold, and it’s absolutely worth every kernel stuck in your teeth. The smoky flavor from the grill, the creaminess of the mayo, the bite of the lime—it’s a trifecta of flavors that pairs beautifully with pretty much anything. The sprinkling of cotija cheese on top? That’s just the cherry on this savory sundae.

Forget the fork; just dive in. You’re here to enjoy, not to impress.

Avocado Salad: Creamy and Refreshing

Now, let’s take it down a notch with something a little lighter—avocado salad. Slice up some ripe avocados, toss them with cherry tomatoes, red onion, and a good handful of fresh cilantro. Drizzle with olive oil, squeeze over some lime, and season with salt. That’s it. Simple, fresh, and the creamy avocado provides a lovely counterbalance to the tangy dressing.

But the real magic happens when that creamy avocado meets the crunch of fresh veggies. It’s like a little party in your mouth, where everyone’s invited.

Sauces and Dips

Salsa Verde: The Zing You Need

Salsa verde. Let’s start here because it’s more than just a sauce—it’s a revelation. Made with tomatillos, cilantro, garlic, and a touch of jalapeño, it’s got that perfect blend of tang and heat. When you drizzle it over a tamale, it doesn’t just sit there. It mingles, it dances, it wakes up every bite. The acidity from the tomatillos cuts through the richness, while the cilantro brings a fresh, herby note that just works. Not too much heat, but enough to remind you that you’re alive. If you’re ever questioning what side dish goes with empanadas, a good salsa verde should be at the top of your list—no questions asked.

Guacamole: Creamy Perfection

Guacamole isn’t just a dip; it’s an experience. You take those ripe avocados, mash them up until they’re smooth but still a bit chunky—because let’s face it, texture matters. Then comes the lime juice, a squeeze that brightens everything. Don’t forget the cilantro, red onion, and a pinch of salt to tie it all together. And if you’re feeling daring, a bit of diced tomato for that extra juiciness.

Now, imagine a bite of tamale, followed by a spoonful of guac. The creamy, buttery avocado meets the corn masa in a way that feels like they were made for each other. It’s indulgent, but not too much—just enough to make you want more.

Chili Con Queso: Melted Gold

Chili con queso is pure comfort. Melted cheese, usually mixed with a bit of spicy chili, creates a dip that’s impossible to resist. It’s smooth, it’s rich, and it’s got that satisfying stretch when you dip into it. You could pour it over empanadas, or keep it on the side for dipping—either way, it’s a game-changer. The cheese clings to every bite, adding a layer of indulgence that makes you wonder why you don’t eat this every day.

Pico de Gallo: Fresh and Zesty

Pico de gallo is the salsa’s vibrant, chunky cousin. It’s all about freshness—ripe tomatoes, crisp onions, jalapeños, and a hefty squeeze of lime juice. The key is to chop everything small enough that each spoonful has a bit of everything. When you spoon it over a tamale, it adds a burst of color and a crunch that contrasts beautifully with the soft masa.

There’s a brightness to pico de gallo that cuts through any heaviness, making each bite feel light and satisfying. It’s not just a dip—it’s a palate cleanser, a flavor enhancer, a must-have on your table.

Specialty Sides and Extras

Elote: Mexican Street Corn, Unleashed

Elote isn’t just corn on the cob; it’s a revelation. Imagine charred kernels slathered in a creamy mixture of mayo and lime juice, dusted with chili powder, and finished with a generous sprinkling of crumbled cotija cheese. The flavors are bold, the textures unexpected—each bite offers a smoky sweetness, the richness of the mayo, and that unmistakable tang from the lime. It’s messy, sure, but that’s the fun of it. You can’t eat elote without getting your hands dirty, and honestly, that’s part of its charm.

Tostones: Crispy Plantain Perfection

Tostones are the crunchy, golden answer to anyone who asks what side dish goes with empanadas. Twice-fried plantains, smashed and salted, give you that satisfying crunch, a starchy base that holds up to any salsa or dip you throw at it. They’re crispy on the outside, soft and tender on the inside—a little like thick potato chips but with a twist of sweetness that keeps you reaching for more. Pair them with a rich, spicy dip like chili con queso, and you’ve got a match made in heaven.

Chiles Rellenos: Stuffed Peppers, Next-Level

Chiles rellenos aren’t your average stuffed peppers. These are poblano peppers, roasted and peeled, filled to the brim with a savory meat or cheese mixture, then dipped in an egg batter and fried until golden. They’re rich, they’re indulgent, and they’re packed with flavor. The pepper’s mild heat, combined with the creamy, melted cheese or savory filling, makes every bite a complex experience. They’re a little more work, sure, but the payoff? Totally worth it. Serve them alongside empanadas for a meal that’s as impressive as it is delicious.

Pickled Jalapeños: Tangy, Spicy, Irresistible

Pickled jalapeños are the sidekick you didn’t know you needed. Tangy, spicy, and with just enough bite to keep things interesting, they add a burst of flavor that cuts through the richness of empanadas or any other hearty dish on the table. These little green slices of heat are more than just a garnish—they’re a necessity. Their acidity balances out the richness, and their spice level adds a kick that elevates every other flavor on the plate.

Queso Fresco: The Creamy, Crumbly Finish

Queso fresco is the finishing touch that ties everything together. This soft, crumbly cheese doesn’t overpower; it enhances. It’s mild, slightly salty, and has a freshness that complements the more intense flavors of the meal. Sprinkle it over your empanadas, crumble it onto your elote, or let it melt into a warm tortilla—it’s versatile, it’s delicious, and it’s a must-have for any Mexican-inspired spread.

Beverage Pairings

Horchata: Creamy, Sweet Comfort

Horchata is like a cool breeze on a hot day—a sweet, milky drink made from rice, cinnamon, and vanilla that just soothes the soul. It’s the perfect contrast to the bold, spicy flavors you find in a plate of empanadas. The creaminess of horchata doesn’t just refresh; it balances. You sip it slowly, letting the sweetness cut through the richness, the cinnamon lingering on your tongue like a gentle reminder that comfort can be found in simplicity. When you’re deep into the heartiness of a tamale, horchata is that soft, reassuring voice telling you everything’s just right.

Agua Fresca: Fresh, Fruity Brightness

Then there’s agua fresca, the quintessential refresher in any Mexican meal. Whether it’s watermelon, hibiscus, or tamarind, these drinks bring a burst of fruity brightness that dances on your palate. The light, almost ethereal quality of an agua fresca cleanses the mouth, making it ready for the next bite. Imagine the juiciness of a ripe melon or the tartness of hibiscus swirling together with just enough sweetness to keep things interesting. It’s more than just a drink; it’s a palate reset, keeping every bite of your tamale as exciting as the first.

Margarita: A Citrus-Infused Kick

Let’s not forget the classic margarita. Lime, tequila, and that salt-rimmed glass—it’s a little slice of heaven with a side of fun. The sharp tang of the lime and the warmth of the tequila create a pairing that’s as lively as it is refreshing. A sip of margarita and a bite of tamale? It’s a match that sings, the citrus cutting through the savory flavors, lifting everything to a new level. And the salt—oh, the salt—enhances every nuance of the tamale, making the spices pop, the masa more tender, the experience more vivid.

Mexican Beer: Crisp, Clean, Classic

Sometimes, simplicity wins. A cold Mexican beer—whether it’s a light lager like Corona or a darker brew like Negra Modelo—brings a crisp, clean finish to the meal. There’s something about the way the carbonation scrubs your palate, making each bite of tamale feel fresh. The maltiness of a darker beer adds a layer of complexity, while a lighter beer keeps things straightforward and easy. It’s the classic choice for a reason, offering a versatile, no-fuss pairing that never disappoints.

Tequila Shot: Bold, Straightforward, Traditional

For those who like to keep it real, a shot of tequila is as bold and straightforward as it gets. No mixers, no fuss—just the pure, unfiltered spirit. It’s a nod to tradition, a reminder of the roots of Mexican cuisine. The warmth of the tequila cuts through the richness of the tamale, providing a jolt that wakes up your senses. It’s not for the faint-hearted, but then again, neither is a truly great tamale. You knock it back, feel the heat, and dive back into the meal with renewed vigor.

Desserts to Complement Empanadas

Churros: Crisp, Sugary Bliss

Churros are the kind of dessert that takes you by surprise every time. You know what to expect, yet when you bite into that crispy, golden exterior, coated with just the right amount of cinnamon sugar, it’s like meeting an old friend. The inside is soft, almost airy, and when dipped into warm chocolate sauce, it’s game over. The richness of the chocolate against the sugary crispness is a pairing that feels indulgent, yet absolutely necessary. After a plate of savory empanadas, churros bring the perfect amount of sweetness without overwhelming your palate.

Flan: Creamy, Caramel Perfection

Flan. It’s that creamy, wobbly dessert that makes you slow down, savoring each spoonful. The caramel on top is where the magic happens—deep, rich, almost bitter in its sweetness, it cuts through the silky custard beneath. There’s something about the way flan just melts in your mouth, leaving behind the memory of its smooth texture and caramel flavor. It’s the kind of dessert that stands on its own but shines brightest when following a meal of empanadas, balancing out the spiced fillings with its gentle sweetness.

Tres Leches Cake: A Soaked, Sweet Dream

Tres leches cake is all about the soak. A sponge cake, light as air, drenched in a mixture of three milks—evaporated, condensed, and whole. The result is a cake that’s moist without being soggy, sweet without being cloying. Each bite is a cloud of sweetness that practically dissolves on your tongue. It’s the kind of dessert that’s deceptively simple yet utterly satisfying, the perfect follow-up to the savory richness of empanadas. And let’s be honest, that whipped cream topping? Just the cherry on top.

Arroz con Leche: Comfort in a Bowl

There’s something inherently comforting about arroz con leche. Creamy, sweet, and spiced with cinnamon, it’s a dessert that feels like home. The rice is tender, soaking up all that sweetened milk, while the cinnamon adds warmth that lingers. It’s simple, yes, but in its simplicity lies its charm. After the bold flavors of empanadas, arroz con leche is like a warm hug, rounding out the meal with a touch of sweetness and nostalgia.

Buñuelos: A Crispy, Sweet Finale

Buñuelos are all about the crunch. Thin, crispy discs of dough, fried to perfection and dusted with cinnamon sugar—each bite is a satisfying crackle, followed by the sweetness that clings to your fingers. There’s a rustic charm to buñuelos, something delightfully old-fashioned about the way they’re made and eaten. They’re light enough to finish off a meal of empanadas without weighing you down, yet sweet enough to leave a lasting impression.

Buñuelos are the kind of dessert that make you smile, a sweet finale that’s as much about the experience as it is about the taste.

FAQ on What Side Dish Goes With Empanadas

What is the best side dish to serve with empanadas?

Mexican rice often tops the list. Its savory tomato and garlic notes perfectly complement the rich, hearty flavors of empanadas. The slight smokiness of the rice adds depth, while its texture soaks up the juices from the empanadas, creating a well-rounded and satisfying meal.

What type of beans go well with empanadas?

Refried beans are a classic choice. The creamy texture of refried beans pairs beautifully with the empanada’s tender masa. Whether made from pinto or black beans, they add a comforting, hearty element to the meal, balancing the rich flavors of the empanada filling.

Can you serve empanadas with salad?

Absolutely, a cabbage slaw works wonders. The crunch of the cabbage combined with a tangy lime vinaigrette offers a refreshing contrast to the soft, rich empanada. This crisp, light side keeps the meal balanced, adding a zesty brightness that cuts through the savory tamale.

Is guacamole a good side for empanadas?

Yes, guacamole is a must. The creamy, slightly tangy flavor of guacamole enhances the empanadas without overpowering them. The avocado’s richness pairs with the masa, while lime juice and cilantro add a fresh, zesty note that brings out the best in both.

What spicy options pair well with empanadas?

Salsa verde is the go-to. This tomatillo-based sauce brings a zesty, spicy kick that complements empanadas perfectly. Its acidity cuts through the richness of the masa, while the heat from the jalapeños adds just enough spice to keep things interesting without overwhelming the palate.

Are there any unique side dishes that pair with empanadas?

Elote, or Mexican street corn, is a fantastic choice. Grilled corn, slathered in mayo, lime, and cotija cheese, offers a smoky, tangy, and slightly sweet flavor that pairs beautifully with empanadas. It’s a side that’s as bold as it is delicious.

What dips can be served with empanadas?

Chili con queso is a crowd-pleaser. This rich, melted cheese dip, often spiced with chili, complements the empanadas’ savory filling. It adds a creamy, indulgent layer to the meal, and you can dip your empanadas directly into it for an extra burst of flavor.

Is it okay to serve empanadas with a sweet side dish?

Certainly, consider arroz con leche. This creamy, cinnamon-spiced rice pudding offers a sweet contrast to the savory empanadas. It’s a comforting, nostalgic dessert that balances the meal with its warmth and sweetness, making it a perfect finish.

What beverages go well with empanadas?

A cold Mexican beer like Negra Modelo or a refreshing agua fresca are perfect pairings. The beer’s crispness or the agua fresca’s fruity brightness balances the hearty flavors of empanadas, keeping the palate refreshed and ready for the next bite.

Are there vegetarian-friendly sides for empanadas?

Definitely, roasted vegetables like bell peppers and zucchini work great. The natural sweetness and slight char from roasting add depth to the meal. These veggies bring a healthy, earthy flavor that complements the empanadas without competing with their rich, savory taste.

Conclusion

When it comes to deciding what side dish goes with empanadas, the possibilities are as vibrant and diverse as the empanadas themselves. The right sides don’t just accompany edmpanadas—they elevate the entire meal, bringing balance, texture, and flavor that complement the rich, savory masa and filling.

From the crisp crunch of cabbage slaw to the creamy indulgence of guacamole, each side offers something unique. Add in the tangy kick of salsa verde or the comforting warmth of refried beans, and you’ve got a spread that’s nothing short of a feast.

Whether you’re serving up empanadas for a casual dinner or a festive gathering, these sides ensure every bite is as satisfying as the last. They enhance, they complement, they complete the experience. So, as you plan your next tamale night, remember—it’s not just about the empanadas, but about creating a meal that’s truly unforgettable, one delicious side at a time.