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Argentinian breakfast is an ode to pastries, coffee with milk, “mate” and “dulce de leche”. Without big changes in between seasons, infusions depend more on the type of place where it is consumed, public or private, than on the weather. Generally, bars offer coffee with milk and croissants or toast and marmalade; while at home and work, mate is the most common infusion, shared between family and friends. Besides being a national drink, it is the perfect digestion ally for our delicious and caloric pastries, made with sweet or savory dough, puffed with different ingredients. Each pastry has its own name and a singular history behind. For the last three centuries, they have been bearing the same ironic names that bakers – mostly European anarchist immigrants- gave them in reference to religious, military and police authorities. For example: “Nun’s Sigh”, “Friar’s Balls” and “Bombs” are fried round dough, stuffed with dulce de leche or custard cream; “Guards” are croissants, sometimes versioned with custard cream and quince jam; “Little Cannons” are made using a flaky cylindrical dough filled with dulce de leche and sprinkled with impalpable sugar. These are some examples of Argentinian madness about flour and its faithful fellow: “the mate”!
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