The Tucuman empanada has once again topped the world rankings, securing the first place among the best empanadas globally. The international jury favored the Tucuman version for its classic and traditional recipe: knife-cut meat, the perfect proportion of onion, well-measured seasonings, handmade dough, and a juicy filling that remains firm after baking. For the filling, high-quality matambre, fresh onion, and precise seasonings are recommended. Both use knife-cut meat and juicy fillings, but each province defends its identity with passion. The Tucuman empanada is traditionally served with lemon, without additional sauces. For many Tucumans, adding sauce is almost sacrilegious. The Salta empanada, on the other hand, is accompanied by a spicy sauce. This fresh, characterful sauce reinforces the more intense profile of the filling, which usually contains potato, cumin, and ground chili. It's not just a difference in accompaniment; it's a statement of principles. The citrus enhances the meat and seasonings and is part of a ritual passed down through generations. Lemon vs. sauce, knife vs. spoon, oven vs. spice. The secrets of the champion Gladys Noemí Perea, the latest champion of the National Empanada Festival in Famaillá, explained that the key lies in the quality of the raw materials and balance. The recognition came from Taste Atlas, one of the most consulted gastronomic guides globally, which highlighted its balance between tradition, technique, and flavor. The award is significant because in Northwestern Argentina, the empanada is not just a meal: it's identity, belonging, and above all, competition. Tucumán and Salta have been vying for the symbolic title of 'the best empanada in Argentina' for decades, a rivalry that permeates peñas, popular festivals, and mealtimes. Ranking: Argentina's dominance was clear in the top spots: Tucuman empanadas (Argentina) – 4.4 Argentine empanadas (Argentina) – 4.4 Cordoba empanada (Argentina) – 4.3 Chilean empanadas (Chile) – 4.2 Galician empanada (Spain) – 4.1 Salta empanadas (Argentina) – 3.9 Lamb empanada (Spain) – 3.8 Arabian empanadas (Saudi Arabia) – 3.6 Catamarca empanada (Argentina) – 3.5 Apple empanadas (Chile) – 3.5 Panades (Spain) – 3.3 Empanadas Santa Rita (Mexico) – 3.0 The ranking not only rewarded flavor but also valued techniques, history, and cultural context, which strongly favors the recipes of the NOA. Tucumán vs. Salta: an empanada rivalry The dispute between Tucumán and Salta is central to understanding the empanada debate in Argentina. The detail that ultimately marked the difference was the ritual of accompanying it with lemon slices, which are squeezed just before the first bite. The international ranking that crowned the Tucuman empanada The list compiled by Taste Atlas compared 12 styles of empanadas from different countries, based on ratings from users and gastronomy specialists. One of the secrets of the empanada is its repulgue: it has between 13 and 14 turns. The Salta empanada, in contrast, usually comes with a spicy sauce based on tomato and chili (or locoto), added to taste. Buenos Aires, January 22 (NA) – Tucumán once again stood out on Argentina's gastronomic scene: its beef empanada was chosen as the best in the world by an international ranking and secured the top spot among recipes from America, Europe, and Asia. In Famaillá, the tradition marks empanadas with 13 or 14 repulgues, a symbolic gesture that repeats year after year and is part of the local folklore. The dough is made with 0000 flour and fat, using hot brine to achieve elasticity and flavor. Another detail that doesn't go unnoticed is the repulgue.