Breakfast in Buenos Aires

Dulce de leche: A type of caramel, a sticky and sweet Argentinian specialty that seems to go in and on just about every breakfast, snack, and dessert. 
Pastries of all shapes and sizes, especially croissants, known as medialunas, are filled with dulce de leche. Every grocery store has at least half an aisle devoted solely to dulce de leche. Right up there with café and carne, dulce de leche is an Argentine essential. Spread it on bread, fruit, crepes, panqueques, and just about anything else you can think of! 

Dulce de membrillo: This light red jam is subtler than the frutilla (strawberry) or frambuesa (raspberry) jams and makes for a light yet sweet filling for a pastry or spread. Made out of quince fruit grown commonly in the central and northern parts of Argentina, it is common for membrillo to be found in or on top of your morning facturas.

Crema pastelera: This vanilla-flavored cream is found often on tortas and pasteles
(cakes). It is the perfect cream filling to balance out the sweetness of your pastries and we insist that it makes life more sensible and solves all problems you may have with your loved ones. 🙂

Types of Facturas

Medialuna de manteca: Literally translated as “half moon.”  A medialuna is sweet pastry that most people eat with a coffee. Medialunas are similar to a sweet croissant, made
with manteca (butter).

Medialuna de grasa: Like a medialuna de manteca but made with oil/fat instead of butter. They are harder, flakier, and less sweet, therefore better to dip into your coffee!

Palmerita: With any sort of appetite the average person could eat at least 20 palmeritas. They are coated in sugar, shaped like a heart, and can easily fit in the palm of your hand, thus making them particularly dangerous!

Churro: Churros are often associate with Mexico and other countries in Central America, but in Argentina they have made quite the hit and taken on a new form. Argentine churros are often filled with dulce de leche or dipped in chocolate, a delcious afternoon snack to dunk in a coffee or capuccino.

Medialuna rellena: Medialunas rellenas are medialunas filled with dulce de leche, crema pastelera, and even chocolate. Dangerously rich, dangerously delicious.

Cañoncito: This cylinder shaped pastry is filled with dulce de leche and is then covered in sugar/icing.

Rosquita: This circular deep, deep fried doughnut is covered in sugar and sometimes dulce de leche is added as well.

Bola de fraile: My personal favorite, this is an unassuming little pastry that will blow your mind! This is a delcious fried doughnut filled with dulce de leche and covered in sugar. For a bad, mediocre, or excellent day, Bola de Fraile will always top if off just right.

Find out how to cook/bake your own facturas and their filling through our culinary courses in Argentine cuisine through Mente Argentina’s study abroad program, and for those of you already here in Buenos Aires, get yourself to the local panadería to try out the most bizarrely delicious looking factura.

¡Buenos Días!