Top 5 Pan Dulces in the City

(Photo by Frabisa)

Amongst the glories of Argentine Christmas are the panettone in the city bakeries. Know to locals as pan dulce, this bakery specialty are a must on every Argie Christmas table.  Our favorites are from:

Abadía Santa Escolastica: The Benedictine nuns specialize in all things sweet for Christmas and they make fantastic turrones, fruitcakes, chocolate covered dried fruits, alfajores and of course, one of the most respected pan dulces in town.  They offer different varieties including chocolate coated and ice cream stuffed panettone; all worthwhile Christmas indulgences. Libertad 1240, Ground floor, store 19, Recoleta.

El Progreso: This traditional bakery is almost a hundred years old and is one of the city’s hottest pan dulce dealers. They are so popular in fact that they often run out of the seasonal delicacy, so better head there quickly, or otherwise stop by to try some of their other pastries.  Av. Santa Fe 2820, Recoleta.

Nucha:  A more modern option is this popular bakery with stores all around town. They offer both the Italian inspired panettone, which is flatter, and their version of  pan dulce, which is fluffier and higher.  Find a list of all their stores here.

Sugar&Spice: The great thing about Sugar&Spice is not only that their products are fantastic but that they are just a few blocks away from the hotel. Check out their cookies at the Fierro minibars and then stop for some more and one of the best pan dulces or German stollens in town at their nearby store. Guatemala 5419, Palermo.

Patisserie Française: This Palermo centered patisserie offers a great variety of French inspired pastries and for Christmas they make an excellent panettone, which granted is not French in origin, but is delicious just the same. Malabia 2355, Palermo.

Argentina Christmas Cuisine

The  local Christmas menu has incorporated recipes from many of its different immigrants. Because it is summer in Argentine during the holiday season, there is usually a spread of cold cuts (including cold chicken and turkey, cooked the day before) and salads, whilst asados are also very popular. The midnight toast is traditionally done with cider and accompanied by sweets.  Below is a description of the most typical local Christmas dishes.

Asado: Alright, saying that asado is a typical Christmas staple might be an overstatement considering asado is a local staple period! But on Christmas Eve,  the parrillas get going and the city streets are filled with the sizzling aroma of the Argentine barbeque. Additionally, the Christmas asado is often more elaborate than the usual and it is common to find roast suckling pig on the menu.

Vitel Thoné: This is probably THE most typical holiday platter in Argentina and is predictably an imported recipe from Italy. The cold dish consists of  sliced veal covered in a sauce made from anchovies, tuna, mayonnaise, cream and capers. Recipe here.

(Photo by manusmenu)

Piononos: The origin of this dish is not quite clear although there is a sweet version of pionono in Spain. In Argentina they are made in both sweet and salty variations and consist of a thin flat sponge cake which is filled with ham, palm heart, mayonnaise, and other variations for salty versions (with the contrast of the sweet dough), and with dulce de leche (what did you expect?) and fruits and whipped  cream for sweet versions.  Once the ingredients are layered on the sponge cake it is rolled up and voila! Recipe here.

(Photo by From Argentina with Love)

Pan Dulce: Like Vitel Thoné, Pan Dulce is another really typical holiday staple that was also imported by the Italian immigrants. The brioche like high-rise dough filled with dried fruits and nuts is the perfect complement to the sweet cider brought out at midnight on Christmas Eve.  Recipe hereand add some drops of orange blossom water to that for the special local flavor!

(Photo by Gabriela Sellart)

Turrón: The popular Spanish Christmas specialty was incorporated into the local traditions, where it is common to serve peanut and honey turron with the pan dulce at midnight.

(Photo by formalfallacy)