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Glazed on the outside, filled with dulce de leche or quince paste. This is the one from Córdoba, which is where our family is from.

Made with cornstarch instead of wheat flour, which makes the cookie incredibly delicate and light. Dulce de leche in the middle, coconut around the edge.

The Mar del Plata style. Coated in a smooth white glaze with chocolate drizzled over the top.

Sealed completely in a smooth, even coat of dark chocolate so no part of the cookie is exposed.

The same idea as the Noir but sealed in white chocolate instead of dark.

Pistachio cream in the middle instead of dulce de leche. The newest one on the shelf.

A crisp pastry base, a very thick center of dulce de leche, and a smooth chocolate glaze over the top.

Coconut tart

Buttery shortcrust filled with a thick layer of creamy dulce de leche, piled high with rustic golden toasted coconut.

Fruit tart

Fruit and torched meringue over a shortcrust base.

Sharp lemon curd under a thick torched meringue top.

A rich shortcrust flavored with vanilla and fresh lemon zest, latticed over quince paste or sweet potato paste. This is the slice every Argentine grandmother keeps for visitors.

Soft, buttery vanilla biscuit with a bright red dollop of sweet quince paste in the center.

Ham and cheese, pressed and toasted.

A sweet medialuna split open, stuffed with ham and cheese, and served warm. Sweet and salty at the same time, which is the whole point.

On the classic oval roll

The traditional Argentine sandwich roll. Distinct oval shape, dark shiny crust, and an incredibly soft pillow like interior.

On light round white bread

Tortuguita is a light, airy, round white roll. This one comes with sliced steak and cheese.

On light round white bread

Ham and cheese on the round tortuguita roll. The everyday one.

On light round white bread

The vegetable one. Lettuce, tomato and boiled egg on the round tortuguita roll.

Triple decker, crustless

Sándwich de miga is paper thin crustless white bread, soft and moist, stacked three layers high. This one has sliced steak and cheese.

Triple decker, crustless

Ham and cheese in the classic triple decker miga. This is the one that shows up on every party tray in Argentina.

Triple decker, crustless

The vegetable miga. Lettuce, tomato and boiled egg between paper thin crustless bread.

Large, crispy breaded beef tucked inside a soft toasted baguette or French roll, layered with fresh toppings and condiments. The Argentine answer to a schnitzel sandwich.

Two shots

Two shots, nothing else.

Espresso with hot water.

Coffee with milk

Coffee and hot milk in equal measure. What most of Argentina drinks in the morning, usually with a medialuna next to it.

Espresso, steamed milk, thick foam on top.

Vanilla, steamed milk, espresso and caramel over the top.

Espresso and chocolate with steamed milk.

Espresso with steamed milk and a thin layer of foam.

Spiced black tea with steamed milk.

A chai latte with a shot of espresso in it.

Whisked matcha with milk, hot or iced.

Iced fruit refresher, bright pink and not too sweet.

Iced fruit refresher, tart and floral.

Iced energy refresher, served bright blue.

Sparkling water and flavored syrup over ice.

The same build, made with Red Bull instead.

Sparkling wine and juice.

Four flavors

A four flavor sample, made to share across a table.