Colombian empanadas are made with corn dough, filled with meat and potato stewed with hogao, and fried until crispy. They're eaten hot, with ají (a homemade spicy sauce) and a few drops of lime. At Tequendama, you'll find them at Las Rozas and Moments, also for takeaway.
At a glance
| The dough | Corn, not wheat |
| The filling | Beef and potato stewed with hogao |
| How they're cooked | Fried |
| Served with | Ají and lime |
| At Tequendama | Corn empanaditas with shredded beef, potato and hogao, in Las Rozas and at Moments |
How they differ from other empanadas
Argentine or Galician empanadas are made with wheat dough and almost always baked. Colombian ones are made with corn, smaller and fried, with a thin, crispy crust. They're eaten at any time of day: on the street, at a party or as a starter.
The ají
It's the sauce that's always on the side: chopped cilantro, onion, vinegar or lime, and hot chili. Everyone adds as much as they like, so the empanada isn't spicy unless you want it to be.
Tequendama's empanaditas
They're small corn empanaditas filled with shredded beef, potato and homemade hogao, served with ají. They're on the Las Rozas menu and the Moments menu, where you can order them by the portion of four or individually. They're also available for takeaway.
Frequently asked questions
Do Colombian empanadas contain wheat?
The dough is made from corn. Even so, all 14 allergens are handled in our kitchen: if you have any allergy, check the allergen menu or ask us.
Are they spicy?
The empanada itself isn't. The heat is in the ají, which is served on the side.
Where to eat Colombian empanadas in Madrid?
At Tequendama Las Rozas (C/ Escorial, 1) and at Tequendama Moments (Av. de Felipe II, 4, Goya).
Updated October 7, 2026 · By the Tequendama Team · Next: patacones · More from the guide