We get it, tourists don’t really associate Argentina with sweet treats. It’s only reasonable: We are known for our scrumptiously meaty asados, our tantalizing wines, and our bitter yet delicious mates. And while all these jewels of Argentinean cuisine are undoubtedly mouth-watering, they are most definitively not sweet. This is a shame, because Argentinian desserts are a must-have, not only for how amazingly good they are, but also because they can truly give you a glimpse into the delectable culinary history of our country.

The ultimate ingredient: dulce de leche

Before we start, let’s take a moment to pay homage to the quintessential ingredient in Argentinean desserts. Dulce de leche roughly translates to “milk sweet” or “sweet made of milk”, but it is definitively more than that: It is a sweet and divine confection, with a soft and sauce-like consistency midway between yogurt and fudge. 

Although there’s some heated debate as to whether it comes from (which involves other countries that claim ownership like Uruguay, France and Poland), the truth is that dulce de leche is definitively an Argentinean dessert staple. Therefore, we made this small addendum since you’ll notice quickly that many desserts in this list feature this superb ingredient. On that note, we strongly recommend you don’t leave Buenos Aires before trying a scoop or two of dulce de leche on its own.

Having paid this small tribute, let’s delve right into our pick of Argentinean desserts!

Our top 15 best Argentinian desserts you have to try

Alfajores

We are starting strong with one of Argentina’s most beloved gems. You might be inclined to compare alfajores with French macarons, since they are rather similar in shape, but trust us: They are nothing alike. Most Alfajores are comprised of two round cookies with a hearty filling of dulce de leche between them and are usually covered in chocolate. However, you might come across different equally delicious variants, which include alfajores de maicena (made with cornstarch and grated coconut) or different fillings like nougat or jam. 

Ice-cream

You might be wondering why we are recommending something as universal as ice cream, but there’s an extremely good reason for it: Argentinian ice cream is arguably one of the very best in the whole world. We have a long-lasting tradition of ice cream that focuses on an artisanal approach, which results in iconic family-held parlors that maintain both tradition and method. There are literally too many good places to recommend, but our top pick would probably be Cadore, located in downtown Buenos Aires. Try their legendary dulce de leche flavor and let us know what you think!

Pastafrola

Shocker, our first entry that doesn’t feature dulce de leche! Pastafrola is a type of cake that, like many Argentinean desserts, comes from Italian immigrants. Its shape is rather similar to the one you might find on a typical American pie, but filled with a traditional Argentinian jam. The top two choices are usually sweet potato jam (known as dulce de batata) or quince jam (known locally as dulce de membrillo).

Conitos

For centuries, Argentinean scientists have looked into creating the perfect shape that will optimally store the most dulce de leche. In that sense, the conito is a heavy contender for the title: This conical treat uses a round cookie as a base, which supports a sizeable amount of dulce de leche that is in turn covered in chocolate. The most famous conito is probably the iconic Havannet, made by Havanna, a company world-renowned for its sweet treats.

Flan Mixto

Our take on this traditional Latin American dessert is usually the go-to dessert in any traditional restaurant worthy of its name. In Argentina, this custard dessert is usually consumed with whipped cream, dulce de leche, or both. This last one is definitively the best choice, and it is known as flan mixto. This delicacy is best enjoyed after an equally tasty meal, so we wholeheartedly recommend Criolla Cooking: Their “Foundations of Argentine Cooking” experience closes with a superb flan.

Panqueques

Argentinean pancakes are a bit of a jack-of-all-trades. For starters, don’t think they are exactly the same as typical American pancakes: They are more akin to crepes, and are sometimes eaten as a main dish, filled with savory ingredients like ham, cheese, or fried eggs. However, sweet panqueques are equally amazing, particularly when filled with some nice and hot dulce de leche. 

Budín de Pan

This dessert is often overlooked over its fancier, more famous counterpart, the above-mentioned flan mixto. However, budin de pan (literally, “bread pudding”) shouldn’t be dismissed so easily. Granted, it is made with leftover bread, but that doesn’t make it any less delicious. While it is not as prominently featured in Argentinean restaurants as flan is, if you see budin de pan included in the menu be sure to check it out.

Postre Vigilante

The naming convention of traditional Argentinean pastries is one rabbit hole we can’t go into at this time: Let’s just casually mention that some of these names literally translate to “little cannons”, “holy communion” and “little books”. In that sense, this traditional dessert, comprised of a slice of membrillo or batata jam topped with cheese, follows a similar fashion, since vigilante translates to “watchman”, which is a slang word for cop. In any case, be sure to try this simple but delicious dish if you get a chance. 

Chocotorta

One of the more modern inclusions of this article, chocotorta is the result of the combination of some of Argentina’s most tasty ingredients. It is made from a beloved Argentinean rectangular cookie called “Chocolinas”, which are dipped in coffee or milk and then placed in layers divided by a delectable mixture of dulce de leche and cream cheese. Picture some sort of sweet and chocolaty lasagna, and you’ll realize why this Argentinian dessert is such a hit.

Torta Balcarce

Named after the city where it was created, this spongy cake packs quite a punch: it includes vanilla cake, walnuts, whipped cream, meringue and – of course – dulce de leche. This dessert is particularly popular in the coastal city of Mar del Plata, but many Buenos Aires restaurants include it in their menus.

Arrollado

Another Italian treat turned into an Argentinian dessert icon, arollado or pionono is made by rolling up a piece of sheet cake, filled with either a sweet or savory filling. The sweet kind we’ll focus on in this article is usually filled with dulce de leche, but it can feature other flavors like whipped cream, chocolate, or strawberries. 

Torta Brownie

The Torta Brownie is Argentina’s response to the question “Will the already insurmountable brownie be improved by adding dulce de leche to it?” The answer, by the way, is an astounding “yes.” This cake is as simple as it sounds: A brownie topped with dulce de leche, whipped cream, or Italian meringue. What more could you ask for?

Torta Rogel

Think of a multilayered alfajor and you’ll be close to understanding what a torta rogel is. This cake comes from the Argentinian province of Santa Fe – In fact, another name for it is alfajor santafesino or “alfajor from Santa Fe”. Every layer is divided by a thin layer of dulce de leche and the whole cake is then topped of with Italian meringue.