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There are classical desserts of Argentina, but others became popular after de 1810 revolution and 1816 independence. Some old desserts became obsolete after a big immigration flow brought new dishes.

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Alfajores are an Argentine snack specialty. They are extremely popular across the country and have grown to become a large part of the Argentine culture.


Alfajores are two cookies with some filling between them. The filling is usually dulce de leche, but sometimes could be chocolate or quince.


Some of them have a chocolate coating. You can buy alfajores almost everywhere, at kioskos, supermarkets and at the bakery. There are many variants of alfajores, for example at the bakery is common to find cornstarch alfajores with some grated coconut.

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The texture is crumbly and delicate. It’s the maicena or corn starch in the dough that creates its unique texture.


The history of alfajores stretches back to the 16th century in southern Spain and as immigrants made their way to the New World, the alfajor ended up on the banks of the River Plate.“Testimonials work great.

.Alfajores are considered somewhat of a national treasure in Argentina.

In Argentina 900 million units are consumed per year and the business moves $ 7,000 million

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Pancake with dulce de leche is very common. Its a thin sheet of dough cooked in a pan. Argentinians usually eat them with dulce de leche instead of fruits or maple syrup.

"This may just be the best dessert ever in the history of the world" 

From the One World Kitchen series

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Dulce de leche remains the most popular of all Argentine desserts. As it gets used as the main ingredient in many of the country’s favorite dessert dishes.

This sweet caramel milk cream has the same consistency of jam. It gets made by heating sweetened milk to create a caramelization process.

It’s delicious spread on toast with your morning coffee. Yet, it also compliments cake, churros, cubanitos and crepes for dessert. You can even use it to make your own dulce de leche ice cream.

You’ll find dulce de leche stuffed in Cubanitos. These are delicious cigar-shaped biscuits covered in chocolate.



This dessert features quince fruit (or Membrillo). Quinces are one of the main foods found in Argentina and have many health benefits. They are full of vitamins, like potassium, pectin, and zinc.

This treat gets made by cooking the quince in water and sugar. This creates a tart yet sweet flavor.

Dulce de Membrillo can get eaten with bread or cheese. This dessert option also gets called Vigilante. Dulce de Membrillo can also get used as a decadent pastry filling.




Pastafrola is an Argentinian layered shortcrust pie filled with jam. It features a crust topping in a pretty lattice pattern.

The jelly filling can be guava, dulce de membrillo (quince paste), dulce de batata (sweet potato paste), or strawberry flavored. Some bakers even make it with dulce de leche inside.

Pastafrola has its origin at Italy, but it's very common in Argentina.



This Argentina dessert resembles croissants, yet not as sweet.  They are a delicious and flaky half-moon shaped pastry.

Medialunas get made with butter or lard. Yet, those made with butter are often sweeter in flavor.

You’ll find medialunas served at most Argentinean cafes. They are a morning treat that goes great with coffee. 

It literally translated to “half moon”, There are some different types of medialuna can be found in a bakery shop.



Chocotorta is a standard Argentine dessert item for celebrating birthdays. It gets made by soaking chocolate cookies in coffee or milk. Dulce de leche and cream cheese can also get layered inside the cake.

This dessert is easy to make as recipes recommend using store-bought Chocolinas cookies. You also don’t have to spend any time baking the cake.


For a more adult version, you can even use Kahlua to soak the cookies in.



Argentina’s culture takes ice cream to a whole new level? Everywhere you turn there’s a heladería or ice cream stand only a few steps away

"In Argentina helado isn’t just a dessert, it is an institution. Most Argentines will tell you their helado is the best in the world, and I would have to agree"

Sally Kay is a seasoned world traveler. Right after graduating from the University of Kansas school of Journalism


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Light, kind of hollow, each piece of chocolate en rama resembles the bark of a tree trunk.


Two feelings race together as we taste chocolate. One of them is related to its taste, its texture when it melts inside our mouth.

The German and Swiss grandmothers brought along their chocolate recipes and the custom of preparing it in different fashions: as a hot drink and in bars. The secrets of this task have been passed on from generation to generation to keep this tradition alive.


Torta frita (fry cake) is very common in Argentina, especially while having a Mate. It consists of dough based on wheat flour, yeast, water and salt, very similar to traditional bread. The dough is fry for some minutes and after its cold, you can eat it.


You will find this fry cake at meetings or you can buy them on the street. It's not very common to buy it in bakery or restaurants, you will need to ask some Argentinian friend to have some mates and fry cake if you want to try this delicious.




Fry Pastelitos of quince. This dessert is similar to an empanada but the filling is usually with quince or sometimes with sweet potato. They are always fried and the dough is crunchy and flaky pastry.


They are usually eaten cold and sometimes they have impalpable sugar. This dessert is a tradition every year at the 25th of May on the commemoration of the independence. You can buy Pastelitos at the bakery and also at some restaurants,



You can find facturas in every bakery store in Argentina, there are many different types and they are usually sold by the dozen.


You will find the well-known croissants, the cañoncitos de dulce de leche and many other different types. It's very common to have some mates and facturas at tea time. (From 5pm -7 pm)

Factura is Danish pastry in Argentina. The traditional fillings are dulce de leche, jam and cream.

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This dessert is the Argentinian version of bread pudding. It gets favored as an easy and affordable dessert as you can use leftover bread.

The bread gets soaked in milk, eggs, vanilla, and sugar. It can also contain spices like cinnamon and nutmeg. The dessert can sometimes include lemon or raisins as well.

Argentina also has another authentic pudding recipe called Mazamorra. It’s much like rice pudding yet it gets made with leftover corn.



Rogel is a soft decadent cake that is as pretty as it is delicious. It gets made with eggs, butter, flour, and sometimes a bit of cognac for flavor.

The cake is more like a pastry, as it features many thin layers. Dulce de leche also gets layered between each of these thin pieces of cake.


You’ll also find sweet and creamy meringue on the top layer of the cake.




This popular dessert features a creamy custard in a cake shape. Flan is one of the most recognized dessert options in Argentina


It often shows up at birthday celebrations and on many restaurant’s dessert menus.

It gets made using fresh milk, eggs, and sugar.

Flan can get served plain or topped with dulce de leche caramel.

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