Argentina
Bolas de Fraile
Argentine Berliners: risen dough balls fried or baked and filled with dulce de leche or crema pastelera, dusted with sugar. A classic factura for breakfast or merienda.
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Argentina
Cañoncito
Cañoncito de membrillo
A cylindrical puff pastry rolled tight, baked, and filled with dulce de leche, dusted with sugar. A classic factura for breakfast or afternoon mate.
Argentina
Empanada Capresse
A modern Argentine empanada filled with mozzarella, tomato, and basil, inspired by the Italian caprese salad. A popular vegetarian option at urban empanada shops.
Argentina
Empanada Catamarqueña
A Catamarca-style empanada filled with finely chopped beef, onions, paprika, cumin, and sometimes goat meat, baked in a clay oven with a distinctive repulgue.
Córdoba, Argentina
Empanada Cordobesa
A Córdoba-style empanada, slightly sweeter than other regional versions, made with ground or chopped beef, onions, olives, and a touch of sugar and paprika, baked until golden.
Argentina
Empanada Criolla
The classic Argentine empanada: a wheat-flour pastry folded around seasoned ground beef, onions, boiled egg, olives, and cumin, then baked or fried. Each region has its own repulgue (crimp) to mark the filling.
Argentina
Empanada de Humita
An empanada filled with creamy humita—grated fresh corn sautéed with onions, peppers, basil, and cheese. A northern and Cuyo specialty, especially in corn season.
Argentina
Empanada de Jamón y Queso
A baked or fried empanada filled with diced ham and melted cheese. A creamy, mild alternative to meat empanadas, popular at parties and bakeries.
Argentina
Empanada de Llama
A highland empanada filled with seasoned minced llama meat, onions, paprika, and cumin. A specialty of the Puna and Quebrada de Humahuaca, prized for its lean, gamey flavor.
Argentina
Empanada de Pollo
A chicken empanada filled with shredded cooked chicken, onions, paprika, and sometimes potatoes or peas. A popular alternative to beef at bakeries and empanada shops.
Mendoza, Argentina
Empanada Mendocina
A Mendoza-style empanada, larger than the northern versions, filled with chopped beef, garlic, olives, and boiled egg, baked until golden. Often enjoyed with a glass of Malbec.
Salta, Argentina
Empanada Salteña
A Salta specialty of small, juicy empanadas filled with chopped beef, potatoes, green onions, and paprika from the Valles Calchaquíes, baked over wood in a clay oven.
Tucumán, Argentina
Empanada Tucumana
TasteAtlas's top-ranked savory pastry in the world: a Tucumán specialty made with hand-rolled wheat-and-beef-fat dough, juicy beef or chicken filling, paprika, cumin, and a splash of lemon, baked in a clay oven.
Argentina
Empanada Árabe
A Syrian-Lebanese Argentine empanada of sfiha origin, filled with seasoned ground beef, onions, tomatoes, and lemon juice, baked in a triangular or square shape without crimping.
Argentina
Facturas
The collective name for Argentine breakfast pastries: medialunas, bolas de fraile, palmeritas, cañoncitios, and more. Brought by Italian, French, and German immigrants, sold in panaderías.
Patagonia, Argentina
Lamb Empanada
Empanada de cordero
A Patagonian pastry filled with shredded slow-cooked lamb, baked until the crust is browned and served warm in southern Argentine bakeries and homes.
Argentina
Libritos
A factura of layered puff pastry folded like a little book ('librito'), glazed with syrup and sometimes filled with dulce de leche. A crisp, flaky panadería staple.
Argentina
Medialunas de Grasa
A smaller, thinner, savory version of medialunas made with lard instead of butter. Crisp and slightly salty, they are a traditional breakfast item, especially in bakeries.
Argentina
Medialunas de Manteca
Buttery, slightly sweet Argentine crescent rolls, smaller and sweeter than French croissants. A breakfast and merienda staple, glazed with a rum-sugar syrup and eaten with coffee or mate.
Argentina
Moroncitos
A sweet from Santiago del Estero made from carob (algarrobo) flour, sugar, and water, shaped into small cones. A rustic, pre-Hispanic sweet of the Chaco region.
Tucumán, Argentina
Pancho de Cayote
A northern Argentine sweet of cayote paste wrapped in a thin dough and baked or fried. A rustic, regional pastry from Tucumán and Catamarca, served with mate.
Argentina
Pasta Frola
An Argentine tart of shortcrust pastry filled with dulce de membrillo (or batata or guayaba) and topped with a lattice crust. A classic of home baking and panaderías.
Argentina
Pastel de Papa
Argentine shepherd's pie: a deep dish of seasoned beef with olives, hard-boiled eggs and sometimes raisins under a blanket of mashed potato, baked until the top browns. Everyday home cooking.
Argentina
Pastelitos Criollos
Fried puff-pastry parcels filled with dulce de membrillo or dulce de batata, dusted with sugar. A patriotic-holiday treat, especially for the 25 de Mayo and 9 de Julio celebrations.
Argentina
Sopaipillas
A Patagonian and Cuyo fried pumpkin dough disc, crispy outside and soft inside, served with honey or syrup. A rainy-day snack, especially in the southern Andes.
Argentina
Tarta de Acelga
An Argentine Swiss-chard tart of shortcrust pastry filled with sautéed chard, onions, eggs, and cheese. A rustic, everyday tart for lunch or dinner, served hot or cold.
Argentina
Tarta de Humita
An Argentine corn tart of shortcrust pastry filled with creamy humita (grated corn, onions, peppers, basil, and cheese). A northwest and Cuyo specialty in corn season.
Argentina
Tarta de Jamón y Queso
An Argentine ham-and-cheese tart of shortcrust pastry filled with diced ham, cheese, and sometimes roasted peppers. A quick, everyday tart for lunch or dinner.
Argentina
Tarta de Pollo
An Argentine chicken tart of shortcrust pastry filled with shredded chicken, onions, peppers, and eggs. A rustic, everyday tart for lunch or dinner.
Argentina
Torta Frita
A fried wheat-flour dough disc, eaten on rainy days with mate — dusted with sugar when sweet or split for cheese and ham when salted. A rustic Argentine and Uruguayan snack.
Buenos Aires, Argentina
Torta Rogel
An Argentine layer cake of many thin, crisp pastry discs stacked with dulce de leche, topped with meringue. A classic of Buenos Aires bakeries and family celebrations.
Argentina
Vigilante (Factura)
Vigilante
A simple factura of puff pastry twisted into a short stick, glazed with syrup. Named, like the dessert, after the police who frequented the cafés where it was invented.