The classic pairings for Argentinian empanadas are chimichurri, a simple green salad, Malbec red wine, and Franui (chocolate-covered raspberries) for dessert. That's the traditional Buenos Aires spread. Extend it with tomato salsa, Argentinian potato salad, mate tea, and coffee, and you have a full meal.
This is the Argentinian pairings guide as Pedro sets it up at home. What actually goes with empanadas at a family lunch, a Sunday asado, or a catering event.
Quick answer: the essential pairings
- Sauce: Chimichurri (essential), tomato salsa (criolla), aioli or salsa golf
- Sides: Green salad with lemon dressing, Argentinian potato salad, roasted vegetables
- Wine: Malbec (beef flavours), Torrontés (chicken and vegan)
- Beer: Argentinian lagers or crisp Australian pilsners
- Non-alcoholic: Mate, sparkling water with lemon, Argentinian coffee
- Dessert: Franui (dark or milk), dulce de leche, alfajores
Sauces: the number one thing to get right
Chimichurri (essential)
The single most important pairing. Chimichurri is fresh, herbaceous, sharp with vinegar, and cuts through the richness of any filled pastry. It transforms Carnivore and Habibi Yalla in particular. Serve at room temperature in a shallow bowl for dipping.
Recipe for the full method: how to make chimichurri from scratch. If you don't have time, Pedro's 200ml chimichurri jar ($12) is the ready-made version we serve at markets.
Salsa criolla (tomato and onion)
A fresh chopped salad of tomato, red onion, capsicum, and coriander, dressed with vinegar and olive oil. Very Argentinian, very simple, great with Athlete and Classic.
Salsa golf (Argentinian pink sauce)
Mayonnaise plus tomato ketchup, one-to-one. Argentina invented it in the 1920s. Kids love it. Adults reluctantly agree.
Aioli
Garlic mayonnaise, punchy with fresh garlic and a squeeze of lemon. Great with Patagonia vegan.
Sides: keep them simple
Empanadas are rich. Sides should be light, acidic, and fresh.
Green salad with lemon
Rocket, watercress, or cos leaves. Lemon juice, olive oil, salt. That's the entire recipe. Cuts the richness.
Argentinian potato salad
Diced potato, hard-boiled egg, peas, mayonnaise. Very homely, very familiar. Serves 4 to 6 as a side dish.
Roasted vegetables (asado style)
Whole capsicums, red onion halves, and eggplant charred on the grill. Standard alongside a summer asado.
Provoleta
A thick slice of provolone grilled until melty and crusty, drizzled with olive oil and oregano. Argentinian appetiser gold. Add if you're going full asado.
Wine pairings (short version)
For the full breakdown, see what wine goes with empanadas. The short version:
- Malbec with Carnivore, Habibi Yalla, and any beef empanada. The rounded fruit and soft tannin handle rich meat perfectly.
- Torrontés with Athlete (chicken) and Patagonia (vegan). Floral, aromatic, keeps the plate light.
- Bonarda is a lighter red alternative for those who find Malbec too big.
- Cabernet Sauvignon works if Malbec is unavailable, but is less traditional.
Beer, mate, coffee, water
Beer
Argentinian brands like Quilmes are the traditional match. In Sydney, a crisp lager or pilsner from an Australian craft brewery does the same job. Avoid heavy IPAs, they clash with the pastry.
Mate
Traditional Argentinian tea, drunk from a gourd through a metal straw. Bitter, herbal, deeply cultural. Popular before or after empanadas, rarely with. See our mate guide for Sydney.
Coffee
Argentinian espresso post-meal is standard. A single shot, no milk. Bitterness balances the sweetness of the pastry.
Non-alcoholic
Sparkling water with lemon. Argentina drinks a lot of it. Cheap trick that lifts a rich meal.
Dessert: the Argentinian tradition
Franui
Chocolate-covered raspberries from Patagonia (the region). Dark or milk chocolate. They come frozen and are eaten straight from the freezer. Sweet, tart, small. This is the Argentinian post-empanada dessert. Argentum sells Franui alongside the empanadas.
Dulce de leche
Caramelised condensed milk. Argentina's national sweet. Spread on toast, filled in alfajores, or eaten with a spoon.
Alfajores
Two shortbread biscuits sandwiching dulce de leche, often rolled in coconut or dipped in chocolate. Iconic.
Flan with dulce de leche
Argentinian take on crème caramel, served with a spoon of dulce de leche and whipped cream. Serious dessert territory.
Complete meal templates
Weeknight dinner (4 people)
- 12 empanadas (3 per person)
- Green salad with lemon
- Chimichurri
- Bottle of Malbec (optional)
Sunday lunch (6 people)
- 20 to 24 empanadas (Chef's Box works)
- Argentinian potato salad
- Green salad
- Chimichurri, tomato salsa
- Malbec + Torrontés
- Franui for dessert
Full asado (10 people)
- Provoleta to start
- 30 to 40 empanadas (mix all six flavours)
- Grilled meats and vegetables
- Chimichurri, salsa criolla
- Malbec (2 to 3 bottles)
- Franui, alfajores
- Espresso to finish
What NOT to serve with empanadas
- Heavy stews or curries. The plate becomes too rich.
- Creamy pasta. Doubles up on the carb-and-fat load.
- Fussy salads with too many ingredients. Keep sides sharp and simple.
- Sweet sauces. Chimichurri is sharp for a reason. Sweet dilutes the meat.
For catering events
Standard Argentum catering setup is empanadas + fresh salads + Franui, with chimichurri available on request. For corporate lunches, boat parties, and events, the Party Box (60 empanadas, $319 baked / $279 frozen) covers 15 to 20 guests as a proper meal, or 25 to 30 as finger food (2 to 3 per person). Vegan and Halal options available on request. See catering collection for full options.
Frequently Asked Questions
What sauce goes with empanadas?
Chimichurri is the traditional Argentinian sauce for empanadas. It's fresh, sharp, herbaceous, and cuts through rich fillings. Serve at room temperature in a shallow dipping bowl. Alternatives: tomato salsa (salsa criolla), aioli, or salsa golf (mayo and ketchup).
What wine goes with empanadas?
Malbec is the classic Argentinian pairing for beef empanadas like Carnivore and Habibi Yalla. Torrontés (white) works better for chicken (Athlete) and vegan (Patagonia). Both are widely available in Sydney bottle shops.
What sides go with empanadas?
Keep them simple: green salad with lemon, Argentinian potato salad, or roasted vegetables. Empanadas are rich, so sides should be light, acidic, and fresh rather than heavy or creamy.
Do you eat empanadas with a knife and fork?
No. Empanadas are a handheld food. Hold, dip in chimichurri, eat. See our full guide on how to eat empanadas properly.
What dessert do Argentinians eat after empanadas?
Franui (chocolate-covered raspberries from Patagonia) is the modern favourite, eaten straight from the freezer. Alfajores (shortbread sandwiched with dulce de leche) and flan with dulce de leche are the traditional choices.
Can I serve empanadas without chimichurri?
Yes, but you'll be missing the classic pairing. If chimichurri is not available, use aioli or a fresh tomato salsa (salsa criolla). Both maintain the acidic, herbaceous balance the empanada needs.
What is a full Argentinian empanada meal?
Empanadas plus chimichurri plus a light salad plus Malbec, finished with Franui or alfajores and an espresso. That is the traditional home-lunch or Sunday-asado spread across Argentina.
Final word
Chimichurri and a bottle of Malbec is 80 percent of the answer. The rest is refinement. Keep sides simple, avoid heavy sauces, and finish with something small and sweet like Franui.
The Chef's Box (20 empanadas, $85) is the best starting point for a Sunday lunch. Delivered frozen across Sydney from our Bondi Beach kitchen. Code FIRST5 for $5 off orders over $85.
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