Cheesy, crisp-edged mbejú becomes a full meal in Jazmín Marturet’s version, topped with prosciutto and a poached egg and served with fried cassava. The recipe comes from the MN Santa Inés chef’s first cookbook, Comida Fusión Popular.

Flan inspires fierce opinions in Argentina, but Aspi’s dulce de leche version became a Buenos Aires reference point. Creamy, velvety, and served with light caramel, it remains one of the city’s most memorable desserts.

At Social Corazón, the team behind Don Julio and El Preferido builds an all-day restaurant around the traditional Porteño bakery, from airy miñones and generously filled sandwiches de miga to spinach and ricotta ravioles with slow-cooked estofado.