The Vegan Explorer's Guide to Authentic Arepas & Empanadas

South America’s beloved arepas and empanadas are culinary icons – golden corn pockets brimming with tradition. Yet for vegans, navigating these staples can be tricky. Traditional recipes often hide animal products: arepa dough made with chicken fat, cheese-stuffed fillings, or empanadas laden with lard or beef. But plant-based travelers needn’t miss out! With careful strategy (and a tech assist), you can savor these delights guilt-free.

Decoding Vegan-Friendly Versions

Vegan Arepas

• Seek masarepa (pre-cooked corn flour) dough made with water or plant milk Allowed fillings:
  • Black beans, avocado, sautéed peppers/onions
  • Pabellón-inspired jackfruit
  • Hearts of palm "tuna"

Vegan Empanadas

• Verify dough is sin manteca (without lard) – many coastal regions use vegetable oil Fillings to request:
  • Spinach, corn & cashew cheese
  • Mushroom walnut "picadillo"
  • Sweet plantain & black bean

Pro Traveler Tips

1. Learn key phrases: "Sin queso, por favor" (No cheese) / "¿Lleva manteca animal?" (Has animal fat?)
2. Visit markets: Colombian areperas or Argentine empanaderías often offer custom fillings.
3. Brazil and Uruguay have booming vegan scenes – seek dedicated spots!

How mm food App Makes It Effortless

Upload a menu photo, select "Vegan" restrictions, and our AI instantly:

• Translates ingredients
• Flags dishes containing dairy, eggs, lard, or meat
• Suggests modifiable items (e.g., "Arepa de Domino - ask no cheese")

Must-Try Vegan Hotspots

• Bogotá: Azahar Café (heirloom corn arepas)
• Buenos Aires: Artemisia (baked lentil empanadas)
• Lima: El Jardin de Jazmin (Andean mushroom empanadas)

Embrace the adventure – armed with local knowledge and mm food's real-time assistance, your plant-based feast awaits!