Not every empanada is made the same and that’s just the way Bill Castro likes it.

“These wonderful pastries are wonderfully unique based on the (country of) origin,” said Castro, the general manager of his family’s restaurant, El Meson Restaurant in West Carrollton. “Not only do the variety of fillings change, but also the way in which they are prepared. Some are baked. Some are broiled. Some are deep fried.”

Read: El Meson owners bring authentic Hispanic food to West Carrollton

Click here to watch video of El Meson.

Established in 1978 by Castro’s parents, Herman and Gloria Castro, El Meson spotlights dishes from a country in Central America, South America or the Caribbean every six weeks.

The speciality menu always includes empanadas (and soup) from the nation being featured.

Cultures take pride in the uniqueness of their empanadas, Castro said.

An empanadas is one county could be something completely different in another.

For instance, the Argentinian empanadas usually includes hard boiled egg, raisins olive, and ground minced meat. A variety of Colombian empanadas includes shredded beef and potatoes.

“I love the variety,” Castro said when asked which empanada is his favorite. “I really love everything about empanadas because each one of them is so unique.”

His family is finds its roots in Colombia.

Empanadas are unique to Latin cultures, but they have “cousins” all around the world.

“You can trace that to many ethnic groups. You can find many, many similar concepts to what we call empanadas,” he said, pointing to turnovers style- dumplings like Polish perogies.

At their core, empandas are finger foods, Castro said.

“It is the concept of having in a pocket some wonderful, savory fillings,” he said.

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