Have you ever wondered what makes Buenos Aires a sweet lover’s paradise? The city’s culinary scene is a vibrant tapestry of flavours, and its sweets and desserts are a testament to its rich cultural heritage.
From the creamy layers of a perfect “dulce de leche” to the crumbly, buttery texture of “alfajores”, Buenos Aires offers an irresistible array of treats that promise to tantalise your taste buds.
ExpatPathways invites you on a gastronomic journey to explore the top 10 sweets and desserts that define the essence of this enchanting city. Whether you’re a digital nomad seeking a taste of local flavours, a traveller in search of culinary delights, or an expat craving a sweet reminder of home, Buenos Aires has a sweet spot for everyone.
Dive into our curated list and prepare to indulge in the most delicious desserts Buenos Aires has to offer.
The best Buenos Aires sweets and desserts
1. Argentine gelato
Buenos Aires holds a revered spot in the ice cream world, thanks to its artisanal gelato, a legacy of Italian immigrants who brought their cherished recipes to Argentina’s shores.
Renowned for its sumptuous texture and depth of flavor, Buenos Aires’ ice cream transcends the ordinary, offering an expansive palette of flavors, with dulce de leche and chocolate reigning supreme among locals and tourists alike. The passion for this frozen delicacy is palpable, with Argentines considering their ice cream not just a treat, but a cultural icon, embodying the very essence of Argentine culinary pride.
In a city where the art of gelato is pursued with an almost religious fervor, each scoop is a testament to Argentina’s rich gastronomic heritage, inviting connoisseurs and casual enjoyers alike to partake in a sensory journey unmatched anywhere else in the world.
The best ice cream shops in Buenos Aires
- La Flor de Almagro: A historic gem since 1933, offering a unique array of ice cream flavors like kumquats with whiskey and fig cream with walnut, beloved by a discerning crowd.
- Helados Italia: A cornerstone of Buenos Aires for 44 years, where personalized service meets exquisite flavors, including the city’s best cannolis.
- Saverio: Renowned for its enchanting atmosphere and exceptional ice creams, Saverio is a must-visit for its unparalleled chantilly cream flavor, a tradition of innovation since 1909.
2. Dulce de Leche
In Buenos Aires, dulce de leche is more than just a sweet treat; it’s a national treasure. Celebrated annually on October 11th, this beloved confectionary is a staple of Argentine dessert, versatile enough to be slathered on bread, used as a decadent filling, or enjoyed by the spoonful.
Its production is a meticulous process, where milk and sugar are transformed under the watchful eye of artisans into a rich, caramelized spread.
Available in various consistencies and used in countless Argentine desserts, from alfajores to pastries, dulce de leche is a symbol of Argentine culinary ingenuity, a creamy, sweet link to the country’s cultural and gastronomic identity.
Types of dulce de leche
- Industrial Dulce de Leche: Specifically formulated for large-scale manufacturing, this type has a consistent texture and flavor, suitable for use in commercially produced sweets and desserts.
- Dulce de leche for ice cream: Creamier and often with a softer consistency to blend smoothly with ice cream bases, enhancing the flavor without crystallizing when frozen.
- Dulce de leche for pastries: Designed to withstand high temperatures, this variety maintains its consistency and flavor during the baking process, ideal for pastries and cakes.
- Dulce de leche for family consumption: Comes in jars or tubs, perfect for direct consumption, spreading on toast, or as a sweet addition to home-cooked desserts.
3. Alfajores
The alfajor is Argentina’s sweet claim to fame, a culinary tradition stretching back to colonial times and solidified in the 1950s as a national obsession.
Comprising two cookies joined by a layer of dulce de leche and often coated in chocolate, its simplicity belies the depth of flavor and texture that makes each bite a delightful experience. Beyond the classic, the alfajor exists in a plethora of variations, reflecting Argentina’s regional diversities and culinary creativity.
From the triple-layered confections drenched in chocolate to fruit-filled or mousse versions, the alfajor is a testament to Argentina’s love affair with sweets, making it an essential tasting experience for anyone seeking to explore the heart and soul of Argentine cuisine.
Varieties of alfajores in Argentina
- Cornstarch Alfajores: Perhaps the most classic and recognized within Argentina, these are made with a soft and light dough that includes cornstarch among its main ingredients, giving them a distinctive texture. They are typically filled with dulce de leche and sprinkled with shredded coconut around the edges. The combination of dulce de leche with the tender texture of the cookie is truly delightful.
- Chocolate Alfajores: These alfajores are for chocolate lovers. They consist of two cocoa cookies filled with dulce de leche and, in many cases, coated in chocolate. This coating can be dark, white, or milk chocolate. The richness of the chocolate perfectly complements the sweetness of the filling, creating an intense taste experience.
- Cordobeses Alfajores: Originating from the province of Córdoba, these alfajores are characterized by their dough made with honey and spices, giving them a unique flavor and aroma. They are filled with dulce de leche and glazed with powdered sugar or meringue. Their distinctive combination of flavors makes them unmistakable and highly sought after by those wishing to try different variants of this sweet.
- Marplatenses Alfajores: Named after the city of Mar del Plata, these alfajores are distinguished by their denser dough and generous filling of dulce de leche. They are typically coated in thick chocolate, providing a crunchy finish. They tend to be larger than other types of alfajores, making them especially satisfying for a sweet craving.
4. Facturas
A staple of Argentine breakfasts and afternoon snacks, facturas are an integral part of the local culinary landscape, embodying the rich pastry tradition of Buenos Aires. These delightful pastries range from sweet to savory, featuring a variety of fillings including quince jelly, custard, and dulce de leche, making them a versatile choice for any time of day.
The unique names of these pastries, such as “vigilantes,” “bombas,” and “libritos,” are nods to Argentina’s tumultuous 19th-century history, humorously referencing societal pillars like the military and the church.
Among the most beloved are the sugar-topped medialunas, Argentina’s answer to the French croissant, which are smaller, sweeter, and often enjoyed with a generous spread of dulce de leche or ham and cheese, offering a perfect blend of textures and flavors that are quintessentially Argentine.
The best Facturas of Buenos Aires bakeries
- Medialunas: These are the Argentine versions of croissants, emblematic in any breakfast or snack time. There are two types: “de grasa” (made with lard), which are crunchier and less sweet, ideal to accompany with mate or coffee; and “de manteca” (made with butter), which are sweeter, softer, and have a slight glaze on their surface due to the syrup brushed on them after baking. They are perfect for a light and satisfying bite.
- Berlinesas: Known in some places as “bolas de fraile” (friar’s balls), they are similar to donuts but without a hole in the center. These soft and fluffy pastries are filled with dulce de leche, pastry cream, or even jam. They are then dusted with powdered sugar, offering a perfect balance between the bread and the sweetness of the filling.
- Vigilantes: Long and slender, these pastries made from fermented dough have a texture that combines crunchiness with tenderness. They are often sprinkled with coarse sugar on top before baking, which gives them a sweet and textured finish. They are commonly enjoyed in the morning or afternoon, alone or accompanied by a cup of coffee.
- Facturas de Crema: These are puff pastries or soft dough pastries filled with pastry cream. Their surface is usually decorated with a visible spiral of pastry cream. The combination of puff pastry or fluffy dough with the creamy sweetness of the cream makes these pastries an indulgent treat for the palate.
- Cañoncitos de Dulce de Leche: Small, crispy, and golden puff pastry rolls, generously filled with dulce de leche. They are often dusted with powdered sugar or coated in chocolate. Their size makes them ideal for a quick bite, and the intensity of the dulce de leche makes them a favorite for many.
5. Flan
In Buenos Aires, flan is elevated to an art form, adored for its rich, caramel sweetness and often served with lavish dollops of dulce de leche and whipped cream. This “flan mixto” is a decadent testament to Argentina’s love affair with dulce de leche, making it a must-try for anyone with a sweet tooth.
The silky texture of the flan, combined with the intense sweetness of the dulce de leche and the lightness of the cream, creates a dessert experience that is both sumptuous and satisfying, encapsulating the essence of Buenos Aires’ dessert culture.
Step by step for preparing the flan
- Caramelize Sugar: Start by melting 1 cup of sugar in a saucepan over medium heat until golden, swirling the pan occasionally for even coloring. Carefully pour the caramel into a round flan mold, tilting to coat the bottom evenly.
- Mix Ingredients: In a mixing bowl, whisk together 4 large eggs, 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1 teaspoon of vanilla extract until well combined.
- Pour into Mold: Gently pour the mixture over the caramel in the mold.
- Bake in Water Bath: Place the mold in a larger baking pan. Pour hot water into the larger pan to come halfway up the sides of the mold. Bake at 350°F (175°C) for about 60 minutes, or until set.
- Cool and Unmold: Let the flan cool, then refrigerate it until chilled. To unmold, run a knife around the edges and invert onto a plate.
6. Budín de Pan
A testament to the resourcefulness of Argentine cuisine, budín de pan is a beloved dessert that finds its roots in the immigrant communities of early 20th-century Buenos Aires.
This bread pudding, often laden with raisins and nuts and served with a side of dulce de leche or whipped cream, is a study in textures and flavors.
The process of soaking day-old bread in milk and combining it with eggs, sugar, and citrus zest transforms simple ingredients into a dessert that is both humble and indulgent. Found in restaurants across the city, budín de pan connects Buenos Aires’ present culinary scene with its past, offering a taste of home that continues to charm locals and visitors alike.
Easy recipe for preparing bread pudding
- Preheat Oven: Start by preheating your oven to 350°F (175°C).
- Prepare Bread: In a large bowl, soak 4 cups of cubed stale bread in 2 cups of warm milk until soft.
- Make Mixture: Beat 3 eggs with ¾ cup of sugar until well combined. Add to the soaked bread along with ½ teaspoon of vanilla extract, and mix well.
- Caramelize Sugar: Melt 1 cup of sugar in a saucepan over medium heat until golden, then pour into a baking mold, swirling to coat the bottom.
- Add Mixture to Mold: Pour the bread mixture over the caramel in the mold.
- Bake in Water Bath: Place the mold in a larger baking pan. Add hot water to the larger pan until it comes halfway up the sides of the mold. Bake for about 60 minutes, or until the pudding is set and a toothpick inserted comes out clean.
- Cool and Unmold: Let the pudding cool, then refrigerate until chilled. To unmold, run a knife around the edges and invert onto a plate.
7. Pastafrola
A cherished heirloom of Argentina’s Italian heritage, pastafrola is a pie that beautifully marries local tastes with European traditions. Most commonly filled with quince or sweet potato jam, this tart is a fixture in Buenos Aires’ cafés and family gatherings.
The lattice-topped pastafrola not only delights the palate but also serves as a canvas for Argentina’s culinary history, showcasing the influence of Italian, Spanish, and Austrian immigrants.
Whether enjoyed alongside a mate or as a standalone treat, pastafrola embodies the spirit of Buenos Aires’ multicultural identity, offering a sweet slice of the city’s rich gastronomic tapestry.
Varieties of Argentine pastafrola
- Quince Pastafrola (Dulce de Membrillo): This classic version features a sweet and tangy quince paste filling. The fruity quince paste offers a perfect balance of sweetness and acidity, complemented by the buttery crust.
- Sweet Potato Pastafrola (Dulce de Batata): Filled with sweet potato paste, this variety offers a creamy and slightly earthy flavor. The sweet potato filling provides a smooth texture and a unique taste, contrasting beautifully with the crisp crust.
- Dulce de Leche Pastafrola: A rich and indulgent version, filled with creamy dulce de leche. This pastafrola is exceptionally sweet and creamy, making it a favorite for those who love caramel-like flavors.
- Mixed Berry Pastafrola: This version is filled with a mixture of berries, creating a tart and sweet flavor profile. The berries add a refreshing and slightly tangy taste, making it a lighter, fruitier option.
- Apple Pastafrola: Filled with spiced apple compote, this pastafrola offers a comforting and familiar flavor. The cinnamon-spiced apples provide a sweet and aromatic filling, reminiscent of apple pie.
8. Tarta de Ricota
The Tarta de Ricota, a refreshing and light dessert, embodies the simplicity and richness of Buenos Aires’ culinary landscape. Originating from Italy as “crostata di ricotta,” this dessert found a new home in Argentina, where it underwent a delightful transformation.
Argentine variations often include raisins or dulce de leche, adding layers of flavor to the creamy ricotta filling. Commonly found in neighborhood bakeries and pizzerias fresh out of the oven, the Tarta de Ricota is a beloved dessert that competes with the traditional Pastafrola for local affection.
Its ease of preparation and versatility in shape make it a favorite among home bakers, while its roots in Italian pastry craftsmanship ensure a rich, buttery crust that perfectly complements the smooth, lemon-zested ricotta filling. This dessert is not just a treat; it’s a testament to Argentina’s rich immigrant history and its impact on the country’s gastronomy.
Best ricotta pies in Buenos Aires
- Angelin (Villa Crespo): Located at Avenida Córdoba 5270, this renowned pizzeria is also famous for its ricotta pie with peaches. Angelin’s ricotta and peach pie is the most requested dessert by its customers, combining creamy ricotta with sweet peaches.
- Gino (La Paternal): At Avenida Juan Bautista Justo 5183, Gino, a historic Buenos Aires pizzeria since 1943, serves the city’s most famous ricotta pie. Known as “The boss of ricotta pie,” it offers a recipe rich in cream and encased in a subtle pastry shell, a must-visit for ricotta pie lovers.
- Mil Grullas (Caballito): Found at Aranguren 37, this bakery introduces a citrus twist with its crumble-version ricotta pie, featuring a thick layer of ricotta filling. The addition of oranges brings a tangy note to the recipe, making it a refreshingly unique choice.
9. Torta Balcarce
The Torta Balcarce, an exquisite dessert originating from the city of Balcarce, Argentina, is a testament to the country’s rich pastry tradition. Conceived in the 1950s by Guillermo Talou, this dessert was initially inspired by the Russian Imperial cake but soon took on a life of its own, becoming a beloved national treasure known for its unique blend of flavors and textures.
Comprising layers of sponge cake interspersed with dulce de leche, whipped cream, and meringue, and topped with shredded coconut, the Torta Balcarce is a symphony of sweetness. Its creation, devoid of preservatives, ensures a homemade taste that has captivated both locals and visitors.
The Torta Balcarce not only stands as a hallmark of Argentine dessert-making but also celebrates the cultural heritage of its namesake town through the annual Fiesta Nacional del Postre, where this iconic sweet takes center stage among a plethora of homemade delights.
10. Pastelitos
A crunchy, flaky delight deeply rooted in Argentina’s national history, Pastelitos are more than just a dessert; they are a symbol of celebration, especially during patriotic events such as the May 25th Revolution Day.
Traditionally filled with quince jelly, these pastries can also be found with sweet potato or dulce de leche fillings, showcasing the Argentine penchant for incorporating this beloved caramel into various dishes.
The preparation of Pastelitos involves crafting a delicate puff pastry that envelopes the sweet filling, creating a perfect balance of textures.
As every May approaches, homes across Buenos Aires and beyond fill with the aroma of these pastries, marking the occasion with flavors that resonate with Argentine pride and joy.
Whether enjoyed among family or shared at communal gatherings, Pastelitos embody the spirit of Argentine festivities, linking culinary traditions with the nation’s rich history.
The best places to buy pastelitos in Buenos Aires
- Las Violetas (Almagro): Located at Av. Rivadavia 3899, this café is celebrated for its French architecture, stained glass windows, and Italian marble floors. Established in 1920 and declared a historic monument in 1998, Las Violetas is a “Bar Notable” where you can find quince and sweet potato pastries, available for dining in or takeout at 144 pesos per dozen and 12 pesos each. They prepare these pastries for national holidays and by order throughout the rest of the year.
- La Estrella de Galicia (Caballito): Situated at Nicolás Repetto 924, this company started in 1967, merging family businesses from that region of Spain. Through the years, new generations have continued the family tradition. Besides pastelitos, they produce traditional items like churros, berlinesas, and doughnuts.
- La Helvética (San Cristóbal): Found at Av. San Juan 2301, this traditional confectionery has been preparing quince and sweet potato pastries with puff pastry and syrup on special occasions since 1915. Priced at 180 pesos per dozen and 15 pesos each, La Helvética also offers artisanal sweet bread, chocolate bonbons, lard and butter pastries, and Viennese wreaths all year round.
(Featured Image Source: charlotte/flickr.com)
