ALFAJOR

What is Alfajor?

The alfajor is a traditional sweet originating from the gastronomy of various countries in Latin America and Spain. Its main characteristic is being a type of filled pastry, which generally consists of two layers of soft and sticky dough, joined by a sweet filling, such as dulce de leche, and often coated with chocolate, powdered sugar, or shredded coconut.

Benefits of Alfajor

Although alfajor is a sweet treat, it can have certain benefits when consumed in moderation:

• Source of energy: By containing sugars and carbohydrates, it provides quick energy, making it a good option to consume during physical activities.
• Variety of natural ingredients: Some alfajores use high-quality and natural ingredients, such as dulce de leche or nuts, which can offer additional nutrients like healthy fats and antioxidants.
• Improves mood: The consumption of chocolate or dulce de leche can stimulate the release of endorphins, creating a sense of well-being.

How is it consumed?

Alfajor can be consumed in several ways:

• Directly as an individual sweet, ideal for snacking or pairing with a beverage, like coffee or tea.
• In desserts: It can be used as a base or decoration in cakes, ice creams, or mousses.
• Paired with beverages: It is often enjoyed with coffee, tea, or mate, especially in countries like Argentina or Uruguay.
• It is a very versatile traditional sweet that, in addition to its flavor, holds great cultural value in many Latin American countries.

Main producing countries

Alfajor is very popular in Latin America, especially in the following countries:

Argentina: It is the most famous country for its alfajores, especially in the region of Córdoba, and is consumed in both traditional and modern versions.
Uruguay: Similar to Argentina, Uruguayan alfajores are known for their quality and variety, with a strong presence of dulce de leche.
Spain: Although more well-known in its almond and honey version (like the alfajores from Cádiz), alfajor has a tradition dating back to medieval times.
Chile and Peru: They are also important producers, although their versions may vary slightly compared to the Argentine ones.
Mexico: Although alfajor is not as popular as in other countries, there are also some versions with indigenous flavors.