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Etiqueta: desserts

  • All you need to know about ice cream in Argentina

    All you need to know about ice cream in Argentina

    Argentina has some of the best ice cream in the world, and if you don’t believe it, then you haven’t tried it yet. As local experts, dedicated foodies, and hosts of the best culinary experience in Buenos Aires, we encourage visitors to make the time for some helado during their stay – it will be more than worth it.

    Ice cream in Argentina – helado – owes much to Italian gelato brought into the country by Italian immigrants during the 20th century, but after more than a 100 years in Argentine soil, it has become its own thing.

    In this article, we’ll delve into the world of Argentine helado, exploring its history, traditional flavors, and where to find the best ice cream parlors in the country. Hungry yet?

    ice cream in argentina

    What’s so special about ice cream in Argentina?

    Ice cream in Argentina is very similar to Italian gelato; the main difference would be the flavors – we’ll get into that in a minute – and the way that helado is eaten.

    Forget those measly scoops – in Argentina, we order by size. You can choose between a vaso (cup) of different sizes, or try the more adventurous cucurucho (waffle cone). In either case, scoops are replaced by gustos (flavors), with two being the norm.

    You can also buy ice cream by the kilogram, which many do when they are hosting dinner for friends or just to keep in the fridge in case the craving strikes. Ice cream parlors – heladerías – are open until late, closing after 1 or 2 am.

    Ice cream flavors in Argentina

    Ice cream flavors in Argentina
    The simple pleasures: Chantilly cream and dulce de leche with brownies featured in this Scannapieco cone.

    Must try ice cream flavors:

    Ice cream flavors can be rounded up in two main groups: cream-based, or crema, and sorbet or al agua. Very often you’ll see that flavor charts in heladerías have a separate category for chocolates and dulce de leche, as these two flavors can be enjoyed in several variations.

    Dulce de leche

    Dulce de leche, aka milk caramel, is the most popular ice cream flavor in Argentina by far, and rightly so. Think caramel, but creamier.

    Argentines love to put dulce de leche in everything, so it makes sense that one of the most popular dulce de leche ice creams has extra dulce de leche – this is usually called “super dulce de leche” and if you could only try one flavor of ice cream in Argentina, this should be it.

    Chocolate

    We all know this one, but in Argentina, chocolate comes with a twist. Add nuts, chocolate chips, fresh berries or some dulce de leche, and you get a new chocolate variety to order from your local heladería. If you want a break from Argentine sweetness, you could try some bittersweet chocolate (chocolate amargo).

    Sambayón

    Sambayón, from the Italian zabaione, is a classic dessert that is made with egg yolks, sugar and sweet wine, usually Marsala. Sambayón ice cream is popular, but not without controversy: younger generations may consider it a “gusto de viejo” (old people’s flavor) but you shouldn’t be fooled by such rumors – give it a try, you won’t regret it.

    Tramontana

    Tramontana is one of the most popular flavors by far, usually ordered in tandem with chocolate and dulce de leche. Tramontana features crema americana – plain cream ice cream – with dulce de leche and chocolate-covered cookies.

    Banana Split

    Banana split is a crem-based banana ice cream with dulce de leche. Don’t mistake it for the dessert of the same name; most Argentines have never heard of it.

    Sorbets or gustos al agua

    It’s not all about the cream. Sorbets are just as popular – and delicious! – with strawberry and lemon being national favorites, especially during the hot summer months. Argentina is well known for growing some of the best berries in the world in the Patagonia region, so flavors such as raspberry or frutos del bosque are worth a taste.

    How to order ice cream in Argentina

    • Step One: Plan Your Strategy
      When you head into an heladería, head to the cashier and take a look at your options and price.
      You can typically choose between different cup sizes (vasos) or waffle cones (cucuruchos). The other option is to order by kilo, as we mentioned. Sometimes the smaller vasos only allow for one flavor; check with your cashier first.
      Remember: you don’t order by scoop or flavor, but by type and size.
    • Step two: Place your Order
      Once you know what you are getting, you place your order with the cashier and will be handed a receipt. Take your receipt to the scoopers (or wait to be called), who will ask what flavors you want. You can even taste them first if you are not quite sure about your choice.
    • Last step: Enjoy!
      Relish in the best ice cream on this side of the Equator.

    Best ice cream in Buenos Aires

    Buenos Aires has some of the best ice cream shops in the country. The best heladerías make all their ice cream in-house, and some have amassed a cult-like following that results in hour-long queues for a taste of their creations.

    These are some of the best ice cream shops in Buenos Aires, according to our local guides:

    • Cadore (Downtown, Av. Corrientes al 1695)
    • Obrador Florida (Palermo, Soler 5063)
    • Scannapieco (Palermo, Av. Álvarez Thomas 10)
    • Rapa Nui (several locations)

    Cadore (Dowontown, Av. Corrientes al 1695)

    Cadore may be the first name that comes to mind when you ask older city dwellers about ice cream shops. The place has been around for more than 50 years, and has always been a trademark of quality ice cream made Italian-style. The iconic Cadore location is in the busy Avenida Corrientes, right next to the city’s most important theaters and half the best pizzerias in town. Try the pistachio, the dulce de leche negro (with dark chocolate bits) and the lemon mousse.

    Obrador Florida (Palermo, Soler 5063)

    This is a relatively new ice cream shop that has quickly become a favorite with the locals because of the uniqueness of their flavors and the fact that they only work with seasonal ingredients. Order whatever is in season: you won’t be disappointed. Some flavors are a bit exotic, but you can always ask for a taste, and the scoopers have excellent recommendations. Vasos come with a topping of choice for each flavor: take them, they do add to the overall experience.

    Scannapieco (Palermo, Av. Álvarez Thomas 10)

    Scannapieco is one of the old-school ice cream shops, featuring that “Italian” vibe that most Argentines associate with heladerías from their childhood. It has been run by the same family since it was founded in 1938, and is internationally recognized as one of the best ice cream shops in Buenos Aires. Stick with the classics and anything Italian-sounding. The place is right next to the Mercado de Pulgas, one of the most popular antique markets in the city.

    Scannapieco (Palermo, Av. Álvarez Thomas 10)
    Scooper hard at work at Scannapieco.

    Rapa Nui (Retiro, Av. Sta. Fe 772; several other locations)

    There are several Rapa Nuis throughout the city: we like the one next to Plaza San Martín because of the view. This ice cream shop hails from Patagonia and features amazing local produce from the region, which makes for great ice cream. Try the chocolates (all of them), vanilla with pecans, Patagonia Mia (sorbet made with Calafate berries), or the dulce de leche de cabra (made with goat milk).

    Where to find Gluten Free, Vegan and Lactose Free Ice Cream in Buenos Aires

    Which ice cream shops in Buenos Aires have Gluten Free Flavors?

    Antiche Tentazioni, Rapa Nui and Cremolatti.

    Antiche Tentazioni has many gluten-free flavors; when placing your order, tell your cashier or scooper that your order is gluten free (“sin TACC”) to avoid cross-contamination, and choose from the flavors that are marked as gluten free (with the crossed out wheat ear symbol).

    Rapa Nui sells prepackaged gluten-free ice cream in different flavors.
    Cremolatti has a pretty good selection of gluten free ice cream flavors, be sure to tell the staff beforehand that your order is gluten free so they can take the proper precautions.

    Which ice cream shops in Buenos Aires have Vegan Options?

    Obrador Florida, Antiche Tentazioni and Rapa Nui all have vegan options. Vegan ice cream is usually marked on the flavors board with a Green V Symbol, but you can also ask the staff about the vegan flavors, as sometime new additions go unmarked.

    Which ice cream shops in Buenos Aires have Lactose Free Options?

    Obrador Florida and Cremolatti have lactose free ice cream options – check with the staff to know which ones are safe to eat if you are lactose intolerant.

    Got Room for More Than Just Dessert?

    It’s often said that outside of Italy, Argentina serves up some of the best ice cream in the world. Helado is a massive part of our amazing food culture, but honestly, it’s just the (very sweet) tip of the iceberg.

    Ready to discover everything else Buenos Aires has to offer? Explore our Buenos Aires Food Tours and taste not only world-class ice cream, but the very best of our local food scene.

    For More Sweet Tips: Check out our Travel Guide!

  • 15 Delicious argentinian desserts you should try

    15 Delicious argentinian desserts you should try

    A Local’s Guide to Argentinian Desserts: the Famous, the Unexpected and the Dulce de Leche on Everything

    Argentinians have a mean sweet tooth, so it comes as no surprise that Argentinian desserts are a pretty important part of our gastronomy. As we like to say: there’s always room for dessert, especially when it’s as good as ours (are we bragging? Maybe a bit, but it’s mostly true).

    Fair warning: we are known for adding dulce de leche (milk jam) to pretty much everything, so this list will include several desserts which prominently feature it. However, some contenders have made it to our top 15 Argentinian desserts without the help of Argentina’s favorite ingredient.

    Without further ado, let’s get into it!

    Argentinian desserts you should try

    1- Dulce de leche

    Dulce the leche is the belle of the ball, so to speak, or Argentinian desserts. Simply put, dulce de leche (or milk jam), is a confection made by heating sugar and milk together for a long, long time. What does it taste like? Picture caramel, but better. And dairy-based, of course.

    Legend has it that dulce de leche came to be because of a fortuitous error during the colonial period, as a servant in one of the estancias (cattle ranch) left a pot of milk and sugar on the stove and forgot about it. When she finally got back to it, the liquid had condensed into a thick, creamy mixture.

    While dulce de leche can be eaten straight from the jar, most people prefer to use it as a topping, filling or to add an extra something to a different dessert.

    A very popular and simple homemade dessert is banana with dulce de leche. You either cut the banana into slices and add a huge spoonful of dulce de leche, or mash the banana and mix it together with dulce de leche.

    As we mentioned, several desserts on this list prominently feature dulce de leche.

    2- Alfajores

    Alfajores, also known as “Argentinian cookies” are one of Argentina’s most beloved desserts and afternoon snacks. Alfajores are cookie sandwiches with a dulce de leche filling, sometimes featuring a chocolate or powdered sugar glaze.

    There are alfajores with different fillings, such as fruit jam or chocolate mousse, but really, most people think of dulce de leche when they think of alfajores.

    There are alfajores at any price range and they can be bought at kiosks, supermarkets, bakeries, cafés and many restaurants.

    The most famous Argentinian alfajores are probably Havanna’s, which sells them separately or in packages. Theirs are some of the best store-bought alfajores, particularly the 70% cocoa ones.

    If you are looking for something a little bit more gourmet, head to a good café or bakery. Try either the chocolate glaze alfajores or the alfajores “de maicena”, which are made with cornstarch and then rolled around in grated coconut which sticks to the dulce de leche, giving them their signature look.

    Don’t attempt to eat an alfajor de maicena without a good cup of coffee in hand. Cornstarch absorbs moisture, so the cookie is quite dry. This won’t be a problem as long as you have something to drink (and coffee or chocolate milk elevate the alfajor experience).

    3- Conitos

    A conito is what you get when you take an alfajor and go “How can I make this more about the dulce de leche than the cookie?”. A conito is a plain vanilla cookie topped off with a generous helping of dulce de leche, and then covered in chocolate. The most popular version of conitos are Havanna’s “havannets”, but you can find them in many bakeries as well.

    4- Flan Mixto

    Flan or creme caramel is a local favorite, a staple dessert in any self-respecting bodegón (traditional diner-style restaurant). A flan is a custard-type dessert, made with eggs, milk and sugar. Argentinians love flan not just because it is undeniably good, but also out of a sense of nostalgia: this is a dessert typically prepared by our nonas (grandmas), who usually have a coveted recipe that is a family secret (if this sounds very Italian, it’s because we are).

    While you can order your flan “as is”, the authentic local version is flan mixto, which incorporates whipped cream and dulce de leche. It’s very common to split a flan mixto between two, as its sweetness factor can be a bit much, especially after a generous meal. And speaking of generous meals – if you plan on visiting Buenos Aires, consider joining our Local Foodie Adventure. We promise you great food, great wine, and of course, a flan to seal the deal.

    5- Helado or Argentine Gelato

    Ice cream may be pretty universal by now, but ours is arguably one of the best in the world. We owe this to three factors:

    1. We have a long-standing tradition of artisanal ice cream making
    2. We eat ice cream all year round, no matter the temperature
    3. Our ingredients are top-notch, like fresh berries from the south and pasture-raised dairy.

    When you order ice cream in Argentina, you don’t order by scoop, but rather by container or size. We wrote a pretty detailed article about Argentine gelato (including where to find the best ice cream in Buenos Aires) covering all the details about the intricacies of ordering ice cream.

    Must-try local flavors include dulce de leche ice cream (of course), sambayón (from the Italian zabaione), banana split (banana with dulce de leche) and tramontana (cream, dulce de leche and chocolate cookies).

    Be prepared, however, because there are several dulce de leche ice cream variations, such as super dulce de leche (dulce de leche ice cream with extra dulce de leche), dulce de leche with brownies and granizado (dulce de leche ice cream with chocolate chips).

    6- Panqueques

    If you’ve read the word “panqueques” and thought of pancakes, you’re wrong, but not by far. Panqueques are a variation of crepes and can be eaten either as a main dish or dessert.

    As a main dish, panqueques are usually served with a ham and cheese filling, or they can be turned into canelones (cannelloni). As a dessert, panqueques are usually filled with -you’ve guessed it – dulce de leche.

    If you want to try panqueques with dulce de leche, you are most likely to find them at a bodegón (we have some bodegón recommendations in our Buenos Aires Food Guide) .

    7- Budín de Pan

    The unsung hero of Argentinian desserts, budín de pan (bread pudding) is usually dismissed as flan mixto’s poor relative, but it shouldn’t be. Sure, budín de pan is made with stale bread, milk and eggs, but that doesn’t make it any less delicious.

    Because it is not as fancy, budín de pan is not usually found in restaurants but rather made at home or purchased in rotiserías (food establishments that sell homemade food for takeaway).

    8- Postre Vigilante

    Postre vigilante is a typical Argentinian dessert which consists of a slice of cheese topped with a slice of jam or jelly, usually quince (dulce de membrillo) or sweet potato (dulce de batata). Note that the jam used is more akin to a paste, therefore the mentioned jam slice.

    In the northwest of Argentina, a regional variation features goat cheese and coyote (squash) jam. Likewise, in the Patagonia region, Atuel cheese (similar to French Port Salut) may be served with elderberry jam.

    Rumor has it that the name “Postre Vigilante” originated in a Palermo establishment sometime during the 1920s. Apparently, the postre (dessert) was originally offered under the name “queso y dulce”, but became very popular with the officers of a nearby Police Station, who went to this place to grab a quick lunch and quicker dessert. The place changed the name to “Postre Vigilante” as vigilante means “watcher”, which is slang for cop.

    9- Pastafrola

    Pastafrola is a type of pie made with shortcrust pastry and a jam filling, typically quince (membrillo) or sweet potato (batata) and sometimes, dulce de leche. The signature pastafrola pie has a crust lattice in the shape of a grid, with the filling peeking through the squares.

    Pastafrola goes great with mate, and you can buy it in most bakeries and cafés, and some kiosks. Pastafrola is less fancy than other typical Argentinian cakes, but that doesn’t make it any less delicious. Give it a try!

    10- Chocotorta

    Chocotorta is the quintessential Argentinian dessert. While we may share many recipes with Uruguay, Italy and Spain (and pretty much everyone else in the world if you take a look at our immigration history), Chocotorta is a cake we can confidently say is 100% Argentinian.

    Chocotorta came to be in 1975, when the Bagley Company caught wind of a dessert that had become very popular in some towns in the Santa Fe Province which featured Bagley’s Chocolinas, a plain rectangular chocolate cookie.

    Bagley added a few tweaks to the recipe, and started a marketing campaign to promote the newly baptized “Chocotorta”. It was an instant hit.

    The beauty of Chocotorta lies in its simplicity: it takes only 3 ingredients to make a chocotorta (4 if you are being fancy), and anyone can prepare it. It requires no baking, and it’s practically foolproof. And the best part is that is tastes amazing: it even world the best dessert in the world award back in 2020.

    You just have to mix dulce de leche with cream cheese (the official recipe calls for Casancrem). Then, using a rectangular Pyrex or similar container, you arrange the biscuits in a single layer, then spread a nice thick layer of the creamy filling on top. And then you add another cookie layer, followed by another layer of filling. Dip the cookies in milk or coffee before using for extra points.

    11- Torta Rogel

    Rogel cake is Argentina’s take on a mille-feuille or napoleon. Each layer of puff pastry is separated by a layer of dulce de leche. The cake is topped off with Italian meringue. Rogel cake is also called alfajor santafecino, as it originated in the province of Santa Fe (just like chocotorta – the people there have their dessert game on point).

    12- Torta Balcarce

    The Balcarce cake is composed of thin layers of vanilla sponge cake, dulce de leche, walnuts, whipped cream, meringue crumbs and coconut shavings.

    Balcarce cake gets its name from the city where it was created. Guillermo Talou, the owner of the París patisserie, created a cake called “Imperial dessert”, which became a total hit with the local crowd. It became so famous that the patisserie even started selling their signature dessert in the bigger neighboring city of Mar del Plata.

    Talou eventually sold the recipe to a Mar del Plata establishment, where it was renamed Balcarce cake, to honor its origin.

    13- Torta Marquise (Brownie)

    Ok, hear us out: we didn’t come up with brownies and there are plenty of brownie cakes out there. And yes, all we did was slap some dulce de leche on it, added some chocolate mousse and Italian Meringue, and called it a day. But! It’s pretty amazing nonetheless.

    Our reasoning goes: if it has dulce de leche on it, we might as well call it ours. After all, where else are you gonna find it? (Uruguay maybe, but we don’t mind sharing the credit with them).

    14- Arrollado

    Last but not least, we have the arrollado or pionono. Arrollado is a thin sheet cake that is rolled into shape (hence its name). Its filling can be either sweet or salty, but when eaten as dessert, it is typically filled with dulce de leche. Other featured ingredients are strawberries, crushed nuts or walnuts, whipped cream and sometimes ice-cream.

    Bonus track: Franui

    We didn’t create chocolate covered raspberries, but we can’t help but add them to the mix since chocolate maker extraordinaire and local trendsetting franchise Rapanui put them on the map.

    They use raspberries from the Patagonia region and cover them in chocolate twice, once with white chocolate and the other one either with milk or dark chocolate.

    This is not a sponsored entry, by the way. We just really, really like them and don’t want you to miss out on the experience. Rapanui has several franchises in Buenos Aires and other major cities throughout the country, so you don’t have to go all the way to Patagonia to try them (but do visit if you can – it’s lovely out there).

    Why These Desserts? Our Selection Criteria


    The desserts featured in this list were chosen based on several key factors that highlight their significance and popularity in Argentine culture:

    1. Cultural Significance
      Each dessert has deep roots in Argentine tradition and culture. For example, Pastelitos Criollos are a staple during patriotic holidays, while Torta Frita is a beloved treat often enjoyed with yerba mate.
    2. Ingredient Diversity
      The selection showcases a variety of ingredients, from the ubiquitous dulce de leche in Pionono and Panqueques to the use of quince paste in Pastafrola and Postre Vigilante.
    3. Popularity and Accessibility
      Desserts like Alfajores and Chocotorta are widely recognized and enjoyed across Argentina, making them accessible to both locals and visitors.
    4. Expert Recommendations
      The list includes desserts frequently recommended by culinary experts and featured in reputable food guides, ensuring that each selection is well-regarded within the culinary community.
    5. Unique Flavors And Textures
      From the crunchy Torta Frita to the layered Rogel, each dessert offers a distinct sensory experience, reflecting the diversity of Argentine sweets.

    Myths and misconceptions about Argentinian Desserts

    Are medialunas an argentinian dessert?

    We’ve seen folks including medialunas in their lists of Argentinian desserts, and while medialunas (and facturas) are certainly sweet, they are more of a breakfast or merienda (afternoon snack time) treat than dessert. You can totally eat them for dessert if that’s your jam, but most people don’t.

    What about pastelitos? Aren’t they a dessert?

    Yet again, pastelitos (square puff pastry treats with jam filling) are not technically a dessert but rather an afternoon snack. We eat them mostly during national holidays (and with mate, of course).

    Is torta chajá from Argentina?

    Alas, as much as we like chajá cake (vanilla sponge cake, dulce de leche, cream, meringue and fruit such as strawberry or peach), it was created in Uruguay. You will find chajá cake in many local bakeries, but it’s not ours to claim.

    A Journey Through Argentina’s Desserts

    Argentina’s desserts are a testament to the nation’s rich culinary heritage, blending European influences with local flavors. From the ubiquitous dulce de leche that sweetens everything from flan to alfajores, to unique treats like conitos and panqueques, each dessert tells a story of tradition and innovation. Whether you’re indulging in a creamy flan mixto at a traditional bodegón or savoring a delicate alfajor de maicena with a cup of coffee, these confections offer a delightful glimpse into Argentine culture. So, next time you find yourself in Argentina, don’t miss the opportunity to explore its sweet side—your taste buds will thank you.​

  • Argentinian cookies explained: The glutton’s guide to alfajores

    Argentinian cookies explained: The glutton’s guide to alfajores

    What are alfajores?

    Alfajores are a typical Argentine confection made with two plain cookies with dulce de leche in between. They are sweet cookie sandwiches typically enjoyed as an afternoon treat or as dessert.

    Of course, other fillings than dulce de leche can be used to make alfajores, and by changing the kind of cookie used and the coating, you get an entirely different alfajor experience.

    The different types of alfajores (Argentinian cookies)

    We know visitors love our alfajores, but many don’t know there’s a world of alfajores out there besides Havanna’s (no shade – Havanna is great!). That’s why we put together a “beginner’s guide to alfajores” of sorts, to help newcomers discover the delicious world of alfajores. Beware: after reading this article, you’ll probably be craving an alfajor…

    Alfajores de maicena

    Alfajores de maicena are made with cornstarch (that’s the meaning of maicena), and most are produced artisanally, as the soft, crumbling cookie is not usually easy to transport.

    You can find alfajores de maicena in cafés and bakeries, in varying sizes (we’ve seen literal alfajor de maicena cakes out there). We always tell people to order an alfajor de maicena together with a good cup of coffee, as the texture can feel very dry because of the cornstarch.

    Traditional alfajores

    Unlike alfajores de maicena, most alfajores are made with regular wheat flour. Traditional alfajores can be split into two groups: chocolate alfajores and sugar glaze alfajores. The alfajor itself is basically the same – what changes is the coating.

    Alfajores de fruta

    Besides dulce de leche filling, many typical alfajores featured a jam or jelly filling. The most traditional ones feature a quince paste filling (membrillo), but we’ve seen many strawberry and berry jam-filled alfajores in the city lately, like the ones of trendsetting chocolatier Rapanui.

    Where to buy alfajores in Buenos Aires?

    You can buy alfajores pretty much anywhere: bakeries, cafés, supermarkets, kiosks and dedicated alfajor stores such as Havanna’s and Cachafaz. However, which alfajor to buy depends on what you are looking for.

    Our pick of the best alfajor brands out there

    Alfajores Havanna

    Havanna’s 70% cocoa chocolate alfajores are a must-try if you are visiting Buenos Aires. You are bound to bump into an Havanna sooner or later, so don’t miss your chance to try it. Unlike Havanna’s classic chocolate alfajores, the 70% cocoa ones are made with a dark chocolate coating. While they are not as sweet, they are exceedingly decadent (this is not sponsored, by the way, we are honestly just fans of the product).

    Cachafaz

    Some argue that Cachafaz has a better alfajor than Havanna. And while Cachafaz may not have the same reach, they definitely can take on their rival with their signature chocolate alfajor. Cachafaz has a few stores strategically placed throughout the city, usually close to tourist hotspots. They can also be bought at some kiosks and supermarkets.

    Jorgito

    Less fancy than Havanna and Cachafaz, Jorgito alfajores are an affordable and sweet treat when the afternoon cravings start. This brand has been going strong since the 1960s, and many remember it fondly from their childhood. Buy them by the unit at a kiosk or venture to your closest supermarket to buy a 6 pack. They also have a “mini” alfajor pack that is perfect for dessert.

    Capitán del Espacio

    Capitán del Espacio (“Space Captain”) is a beloved alfajor brand with an almost cult-like following. The taste is very similar to Jorgito, but the brand’s atypical marketing (or lack thereof) has been at the center of its success. The alfajores are produced in the nearby Quilmes city, and in very limited quantities.

    Finding this alfajor in Buenos Aires used to be such a novelty that people would spread the word if they found a kiosk selling the elusive Capitán. Nowadays they are much easier to locate, but porteños still feel a rush of excitement when they manage to get hold of one.

    Gourmet alfajores

    La Olla de Cobre

    You are not gonna find this tip anywhere else, but La Olla de Cobre (The Copper Pot) makes the best alfajor in the entire country. They are not easy to find but are worth the treasure hunt.

    The artisanal chocolatier is located in the San Antonio de Areco town, which is 120km away from Buenos Aires, and worth a visit to get an idea of what gaucho life used to be like.

    In Buenos Aires, the store Sabores Increíbles (Ayacucho 1158) usually has some in stock.

    Rústico Chocolate

    Granted, not everyone can travel to Areco, and maybe you don’t want to go to all this trouble for an alfajor. But if you are in the mood for sweet treat on the gourmet spectrum, head to Rústico Chocolate in Palermo (Godoy Cruz 1823). They have a fantastic selection of artisanal alfajores with a few twists. Grab a coffee while you are at it!

    Regional alfajores: don’t miss out on these treats

    If you are traveling the country and venturing beyond Buenos Aires, don’t miss your chance to try some regional alfajores. Some provinces have put their own spin on the alfajor.

    Alfajor Santefecino

    The province of Santa Fe (which is the birthplace of iconic Argentinian desserts such as Rogel or Chocotorta) is famous for its alfajores santafecinos, which are made with three layers of puff pastry, dulce de leche filling and a sugar glaze.

    Alfajor Cordobés

    The province of Córdoba is also famous for its jelly-filled alfajores. They feature a soft alfajor cookie, a quince-jelly filling, and a sugar glaze.

    Because many regional alfajores are artisanally produced, you sometimes come across very unusual creations (such as fernet-infused alfajores). Other provinces also sell “their” own alfajores, but Cordoba’s and Santa Fe’s are the well-known ones.

    Alfajor marplatense

    Technically not a regional alfajor, but we can’t talk about alfajores in such detail and not mention the huge role that the coastal city of Mar del Plata plays in the alfajor industry. Mar del Plata is where Havanna got its start, and the city – a historical vacation spot for porteños – has a fierce alfajor market (and also the best medialunas in the entire country, but that’s a conversation for another day). An alfajor that makes it in Mar del Plata can make it anywhere.

    Alfajor trivia and FAQs

    Which are some good gluten-free alfajores?

    There’s the widely available Chocoarroz (the cookie is replaced with puffed rice), and other gluten-free certified brands such as Chocoleit, Celienergy, Coprigio, Dantelli and Cerro Azul. Havanna’s Semilia and Vegano are gluten-free as well. Gluten-free alfajores are marked with the «Sin TACC» crossed-out wheat spike logo, which certifies that a product is 100% gluten-free.

    Where can I find gluten-free alfajores in Buenos Aires?

    You can buy Chocoarroz at any kiosk or supermarket. The other brands are a little harder to come by – try Bonafide or any “dietética” (health food store). You can buy Havanna’s gluten-free alfajores at their stores.

    Which brands have vegan alfajores?

    Havanna’s Vegano is vegan and gluten-free (beware, the Semilia is not vegan). Cerro Azul, Rincón Vegano and Felices las Vacas are also vegan. Coprigio has a vegan option as well.

    Where can I buy vegan alfajores in Buenos Aires?

    You can buy Havanna’s Vegano at their stores (by the unit or in bulk). Cerro Azul and Rincón Vegano and Felices Las Vacas are usually found at health-food stores or sometimes in kiosks. Rústico Chocolate has an artisanal vegan alfajor with peanut butter and strawberry filling.

    Is the alfajor from Argentina?

    Alfajores were brought to South America by the Spanish during the 16th century, but they (probably) originated in the Middle East centuries before that. We do know that alfajores were introduced to Spain sometime during the 8th century, when the Iberian peninsula was under Moor occupation. Argentina took the alfajores and added its own take, which was, of course, the dulce de leche – and so it was that alfajores became “Argentinian cookies”.

    What is the difference between Peruvian and Argentinian alfajores?

    Truth be told, they are pretty similar. Peruvians call dulce de leche “manjar blanco”, but the alfajor itself is pretty much the same. Of course, there are many alfajor variations within each country’s regions, but the basic product is the same.

    What is the Mundial de Alfajores?

    The “Mundial de Alfajores” or “Alfajor World Championship” is an alfajor fair and contest first held in 2022. Small businesses can compete to win the best alfajor award in different categories, and the public can sample alfajores from all over the country. The 2023 edition of the Mundial de Alfajores will be held in August in La Rural (Buenos Aires City).

    Argentina Has Its Sweet Side, Too

    And at Sherpa, we try everything!