Argentina is divided into five regions: Northwest, Northeast, Cuyo, Center or Pampeana and Patagonia, 23 provinces and one autonomous city. The different regions have different characteristics, therefore, different sweets even though some sweets are famous all around this South American country.

Northeast

Normally in the northeastern region, the main ingredient of the desserts are eggs like; Flan with dulce de leche, which can use up to eight eggs for its preparation; Ambrosia “Dulzura caída del cielo” (Sweetness fallen from heaven); Quimbos eggs, is a colonial dessert, it was born because the egg whites were used to clean clothes and the yolks were used to make desserts; Dulce de mamón, mamón is how they say papaya in some Latin American countries and this dessert is papaya in syrup.

Northwest 

In this region, some of the desserts are Dulce de Membrillo or Quince cheese, Postre vigilante which is the combination of cheese and a mould or stick sweet which can be quince, guava, sweet potato, etc.; Mazamorra, this traditional dessert is made with white maize, milk, sugar and vanilla.

Cuyo (central west)

Dulce de Leche was invented in 1829 according to a document in the National Historical Museum in Buenos Aires, Argentina. Its main ingredients are milk, sugar and vanilla, and to speed up the caramelization of the sugars a pinch of baking soda is usually added. Dulce de leche can be simply eaten with a spoon or by adding it to other sweets such as alfajores, flan with dulce de leche, crescents stuffed with dulce de leche, among so many others.

Patagonia (South)

The south is rich in wild berries such as raspberry, cherry, strawberry, blueberry, etc. This is why in this part of the country the most famous are Strawberry sweets, elderberry sweets, forest berries sweet, raspberry sweet and these come packed in jars.

Center or Pampeana

Pampeana has a variety of desserts which include alfajores, that consist of two cookies joined by a filling such as chocolate, cream, dulce de leche and, in some places, they cover the cookies with chocolate or dulce de leche; Mil hojas cake, several layers of crunchy dough with dulce de leche in between layers and then covered with Italian or swiss meringue; little cannons of dulce de leche, dough stuffed with dulce de leche; Tortas fritas, that can be eaten alone or with dulce de leche, among others.