I can’t leave Argentina without writing about sweet baked goods, which can be broken down into the following families: tartas, tortas, facturas, galletas and galletitas, and pie (tarts, layer cakes, pastries, cookies and other small confections, and pie—most commonly, lemon meringue).
Dulce de leche, a smooth, spreadable caramel (think Nutella) made from sweetened condensed milk, reigns as a filling or drizzle. It is served to kids with bread and butter as an afternoon snack and is as clearly and importantly Argentine as yerba mate. Other common dessert accoutrement include chocolate, and raspberry, apple, fig or sweet potato filling.
I’ve eaten raised donut holes filled with dulce de leche and rolled in white sugar, buttery pastries filled with sweetened ricotta cheese, cubanitos (a waffle cone in the shape of a cigar filled with dulce de leche and coated in chocolate), alfajores of various types (a cookie sandwich filled with dulce de luche), churros, and, in case you’re holding your jaw to stunt the sudden tooth pain, sugar-free vegan chocolate chip cookies.
Then there is the artisanal ice cream and gourmet chocolate on which Bariloche has built a reputation among tourists. I’m officially tired of (from) so much sugar.