Grey cold days like the ones we’ve been having lately are great for comforting afternoon snacks in traditional teahouses such as Las Violetas in Almagro or Confiteria La Ideal downtown. Here are some local specialties to sweeten the afternoon.
Dulce de leche: Probably the most famous of Argentine sweets, this caramel cream is used in pastries, spread on toast, eaten by the spoonful and included in all kinds of desserts.
Alfajores: A typical sandwich like snack made up of two “cookies” usually filled by, you guessed it, dulce de leche, (although there are variety’s filled with fruit jams and chocolate as well) and covered in chocolate, confectionary, sugar or coconut. More information about alfajores is available here.
Rogel Cake: A very sweet cake made with alternating layers of puff pastry and dulce de leche and topped with meringue.
Pasta Frola Quince pie: Another typical sweet used in pastry’s and deserts is Quince paste (dulce de membrillo) and candied yam jam (dulce de batata), which are often combined with cheese for dessert. Quince paste also the main ingredient of Pasta Frola, a fruity pie that goes well with coffee.
Medialunas and Facturas: The local croissants and pastry’s come in many varieties. There are two types of medialunas (croissants), de grasa (made with lard) or de manteca (made with butter). The first is crunchier and thin, the second puffy and moist. Amongst the pastries you will find varieties with dulce de leche, with quince and yam jam, and with custard (crema pastelera).
Vainillas: These very lightweight airy “cookies” made from egg, vanilla and sugar are the favorite of many local children (and adults who wont admit it) who dunk them in milk as an afternoon snack.
Submarino: Another thing Argies like to dunk is a bar of chocolate in a cup of hot milk for a local take on a typical winter comforter.