{"id":192,"date":"2019-09-20T17:32:44","date_gmt":"2019-09-20T17:32:44","guid":{"rendered":"http:\/\/menteargentina.wordpress.com\/?p=192"},"modified":"2026-10-08T15:37:08","modified_gmt":"2026-10-08T15:37:08","slug":"breakfast-in-buenos-aires","status":"publish","type":"post","link":"https:\/\/www.menteargentina.com\/blog\/breakfast-in-buenos-aires\/","title":{"rendered":"Breakfast in Buenos Aires: Medialunas, Facturas, Coffee & Local Favorites"},"content":{"rendered":"

Discover breakfast in Buenos Aires: medialunas, facturas, caf\u00e9 con leche, tostadas and the local customs international students should know.<\/p>\n\n

Individual caf\u00e9 and bakery recommendations can change; the cultural vocabulary and breakfast customs in this guide are the durable part.<\/p>\n

One thing study abroad students<\/b> and interns often notice is that breakfast (desayuno<\/i>) in Buenos Aires is a drastically different animal than many North Americans and Europeans are accustomed to.<\/p>\n

In Argentina, breakfast is a light, sweet, and quick affair\u2014often just a caf\u00e9 con leche<\/b> and a medialuna<\/b> (sweet croissant-like pastry), or a quick mate and some tostados con queso crema<\/i> (toast with cream cheese). Argentinians save their appetite for the famous late dinners!<\/p>\n

Ready to immerse yourself in the local culinary scene? You can learn to bake these very treats with the Mente Argentina Culinary Program in Buenos Aires!<\/a><\/b><\/p>\n

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\ud83e\udd50 Facturas: The Argentine Morning Sweet Treat<\/b><\/h3>\n

Facturas<\/i><\/b> (literally translated as “bill” or “receipt”) is the genre Argentinians use to describe the delicious selection of pastries found in every local panader\u00eda<\/i><\/b> (bakery). These tasty treats are best for students on the go: hop out of bed, run down the street, and grab a quick delicious breakfast before your Spanish Classes in Buenos Aires<\/a><\/b> start!<\/p>\n

While all will twist your mouth into a medialuna<\/i>-shaped sonrisa<\/i> (smile), here are the essential types to know:<\/p>\n\n\n

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Medialuna de Manteca<\/h2>\n\n\n\n

The classic “half-moon” (croissant), made with butter. Sweeter, glossier, and denser than its French cousin.<\/p>\n\n\n\n

The most popular choice, often served with a coffee.<\/p>\n<\/div><\/div>\n\n\n\n

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Medialuna de Grasa<\/h2>\n\n\n\n

Made with oil\/fat instead of butter. Less sweet, flakier, and slightly more savory\u2014perfect for dipping in coffee.<\/p>\n\n\n\n

The savory choice. Ask for tres medialunas<\/strong> for a typical serving!<\/p>\n<\/div>

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Bola de Fraile<\/h2>\n\n\n\n

Literally “Friar’s Ball.” A round, deep-fried doughnut, usually filled with dulce de leche<\/strong> or crema pastelera<\/strong>, and dusted with sugar.<\/p>\n\n\n\n

Dangerously delicious, this is the Argentinian version of a jelly donut.<\/p>\n<\/div><\/div>\n\n\n\n

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Ca\u00f1oncito<\/h2>\n\n\n\n

A cylinder-shaped pastry made with flaky puff pastry, generously filled with dulce de leche<\/strong> or crema pasatelera<\/strong>.<\/p>\n\n\n\n

A must-try for serious caramel lovers.<\/p>\n<\/div>

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Tortita Negra<\/h2>\n\n\n\n

A small, dark, round pastry with a caramelized top made of dark sugar.<\/p>\n\n\n\n

A unique, exclusively Argentinian pastry with a crunchy, sweet crust.<\/p>\n<\/div><\/div>\n\n\n\n

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Churro<\/h2>\n\n\n\n

Fried dough pastry, often associated with Spain\/Mexico, but here it is almost always filled<\/strong> with warm dulce de leche.<\/p>\n\n\n\n

Best enjoyed with a caf\u00e9<\/em> or a submarino<\/em> (hot milk with a chocolate bar melted inside).<\/p>\n<\/div>

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\ud83c\udf6f The Essential Fillings<\/strong><\/h4>\n\n\n\n