There are flavors that, when brought together, become unforgettable. And if there is one combination that awakens the culinary memory of millions of Venezuelans from the early morning, it is a crispy empanada paired with an ice-cold malta.
It doesn’t matter the city or the neighborhood. It could be at a makeshift corner stand, an eastern beach, a lifelong bakery, or a late-night arepa joint. The ritual repeats with mathematical precision: a steaming empanada in one hand, and in the other, a malta with its signature foam.
WHERE DOES THIS UNIQUE COMBINATION COME FROM?
Although there is no official document certifying exactly when people started pairing malta with empanadas, one thing is clear: the flavor “clicked.” And it clicked hard. Since the mid-20th century, malta became popular as a children’s drink and an alternative to coffee. It was sweet, thick, full of energy, and had that caramel flavor that adults eventually grew to love too.
Meanwhile, the corn empanada, fried to order, began to establish itself as the go-to street breakfast across the country. It was practical, filling, and affordable. So, when someone realized that an ice-cold malta was the perfect complement to balance the oil and salt of the empanada, the tastiest duo of the criollo breakfast was born.
NOT A FAD, BUT A TRADITION
Unlike other culinary pairings that come and go, this one has remained intact for generations. Grandmothers remember it, parents recommend it, and kids keep buying it. It’s a sort of secret language among Venezuelans: if someone mentions an “empanada with malta,” you know exactly what they’re talking about.
The best part is that it works for everyone. For the student running late to high school, the taxi driver starting their shift, the office worker eating breakfast on their feet, the tourist daring to try something new, and the person far from home who wants to reconnect with their usual breakfast.
TYPES OF EMPANADAS THAT BEG FOR A MALTA
Of course, not all empanadas are the same. And while malta goes well with almost any filling, there are some that seem to have been created specifically to be accompanied by that dark, frothy drink:
- White Cheese (Queso Llanero) Empanada: When the cheese melts and oozes out the sides, the sweetness of the malta helps balance the salty flavor.
- Shredded Beef (Carne Mechada) Empanada: Perfect for those who need pure energy. The contrast between the cumin-seasoned stew and the cold malta is pure joy.
- Baby Shark (Cazón) Empanada: That briny and spiced touch, so typical of the East, pairs incredibly well with the dark sweetness of a cold malta.
- Domino (Beans and Cheese) Empanada: An underrated gem. The malta intensifies the creaminess of the cheese and the mild flavor of the black beans.
- Pabellón Empanada: Need something even more complete? Sweet plantain, shredded beef, black beans, and cheese all in one filling. Only a malta can accompany it properly.
MORE THAN A BREAKFAST, A SYMBOL
For many Venezuelans living abroad, there is no greater culinary nostalgia than an empanada with malta. Because it’s not just about food; it’s about what it represents: a quick breakfast with soul, a taste of home, an excuse to share.
In many Venezuelan homes abroad, this duo is celebrated on weekends. And when someone finds malta at a Latin supermarket, the excitement is real. Because an empanada can be improvised, but if there’s malta… things get serious.
THE PAIRING WAITING FOR YOU AT PANNA
At PANNA, we know what an empanada with malta means. That’s why, in all our Miami locations, we make sure our empanadas are always golden, filled to the brim, and served with that classic flavor.
And yes, we have the malta ice-cold, just as it should be. So you can relive that criollo breakfast you love so much, with the same flavor from your childhood.
Come to PANNA the place where your memories have a table, a plate… and a malta.
