The best dulce de leche in Buenos Aires

When I say churros, the first thing you think of is EL TOPO, without a doubt. A classic is a classic, and they never disappoint. They use two types of dulce de leche: one that’s gluten-free for those churros, and the regular kind for traditional ones. First, they make the dough, run it through the churro maker, fry it, and then fill it with dulce de leche.

It’s no wonder they’re always packed; they’ve been in business for 56 years and are still expanding across the country. Clearly, customers keep choosing them after all this time. If you know, you know.

Tip: Churros basically go with anything, but with hot chocolate, they’re the perfect combo.

Where: Virrey del Pino 2617, Belgrano; Constituyentes 4682, Villa Pueyrredón; Malabia 1784, Palermo; Juramento 2445, Belgrano; Lavalle 1144 and Av. Pres. Roque Sáenz Peña 620, Microcentro; Trelles 906, Flores.

We spoke with Maru Botana herself, and she told us about the famous almond sablé cake in her Dulce y Salado shops. It’s made with a delicate, crunchy dough packed with nuts. The sablé discs are filled with dulce de leche, whipped cream, and berries, creating a unique mix of textures and flavors. It's carefully prepared, as the abundance of nuts makes for a rich dough. The key is to make it thin and crunchy.

Tip: She recommends it with a cup of coffee or a sweet wine.

Where: 11 de septiembre de 1888 982, Belgrano; 11 de septiembre de 1888 1772, Barrancas de Belgrano; Echeverría 3230, Belgrano R Next Door; Suipacha 1371, Retiro; Colectora Panamericana Este Km 44, Complejo La Aldea, Pilar.

Betular Patisserie by Damián Betular is synonymous with delicious desserts. No doubt about that. In their Villa Devoto location, you’ll find all sorts of wonders. They choose the best dulce de leche on the market to ensure the ideal texture and flavor for their macarons. The dulce de leche macaron consists of a meringue made with almond flour and shredded coconut. It’s baked, and only then is it filled. The kitchen tells us the coconut and dulce de leche combination is very popular among customers, especially tourists looking to try traditional Argentine flavors.

Tip: We recommend enjoying the dulce de leche macaron with a specialty coffee.

Where: Mercedes 3900, Villa Devoto.

At Merienda, their pancake dish includes two crepes filled with dulce de leche in two versions: natural and mousse, offering a contrast in textures while maintaining the essence of this Argentine classic. It's a very popular dessert because it's part of the country's culinary culture, perfect to enjoy at any time. Is there ever a wrong time for a pancake? We suggest pairing it with a flat white or an americano.

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Tip: The dulce de leche mousse adds a UNIQUE touch.

Where: Uriarte 2106, Palermo.

The dulce de leche cheesecake at Ninina stands out for its balance between the sweetness of the dulce de leche and the cream cheese. The base is classic, but the special touch comes from the decoration with walnuts, a bit of sea salt to enhance the flavors, and a generous amount of dulce de leche sauce. Basically, if you're a dulce de leche fan, this is the one you should order—it’s a favorite for those who love a good dessert.

Tip: We recommend enjoying it with a filtered coffee.

Where: Gorriti 4738, Palermo; Holmberg 2464, Villa Urquiza; Av. Luis María Campos 901, Las Cañitas.

La Valiente’s dulce de leche croissants are the result of a careful three-day process. Yes, three days. The dough is made daily, using the best butter to achieve a soft, flaky texture. After fermentation and several folds to create layers and air pockets, the dough is baked to golden perfection. Once ready, they are filled with pastry dulce de leche for a fresh and delicious filling.

Tip: At La Valiente, you’ll find many more dulce de leche products like cakes, doughnuts, and alfajores.

Where: Juan Bautista de Lasalle 433, San Isidro; Agustín García 7265, Nordelta.

At Deniks Bakery, the secret lies in the quality of their ingredients. They choose the best dulce de leche, a renowned Argentine brand known for its authentic flavor. For the rogel, they make a dough from eggs, flour, and butter, then bake it. Between each layer of dough, they add a generous amount of dulce de leche, topping it off with Italian meringue, which is lightly torched for the final touch. The rogel comes in large and medium sizes, perfect for gatherings or smaller bites.

Tip: Deniks offers their own line of specialty coffees, like pistachio latte, allspice latte, and olive latte.

Where: Migueletes 1717, Belgrano.

The Dulce de Leche Deleite ice cream from La Flor de Almagro is made with a traditional recipe adapted to modern times. It’s cooked at 90°C and pasteurized for 24 hours to intensify the flavor. Then, it’s cooled to 3°C and frozen to -20°C in vertical machines. Finally, pastry dulce de leche is added in layers. We can all agree—dulce de leche ice cream with pastry dulce de leche is unbeatable, right?

Tip: The recipe they use has been passed down from their ancestors but updated for modern tastes.

Where: Estado de Israel 4727, Almagro.

No need to explain it because we all know it, but for the uninitiated, chocotorta is an Argentine classic that combines layers of chocolate cookies with a mix of dulce de leche and cream cheese. The dulce de leche at Del Fino Dulce comes straight from a small dairy farm in Navarro, making the ingredients top-notch. For the cake, some people soak the cookies in coffee or milk to alter the texture, but that's up to individual preference. There’s no birthday or event without a chocotorta.

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Tip: At Del Fino Dulce, the chocotortas come in different sizes, and you can even choose a tasting of 4 or 9 different cakes. Highly recommended.

Where: Araoz 162, Villa Crespo.

The secret at Dolce is to use artisanal dulce de leche of the highest quality to guarantee the best flavor in all their creations. It’s the key to all their products. For their milkshake, one of the most popular items, they blend dulce de leche ice cream and milk, decorate a glass with dulce de leche sauce, and top it with whipped cream, brownie pieces, and more sauce. Yes, we know—you’re already imagining this irresistible, creamy delight.

Tip: We repeat, the milkshake is finished with whipped cream, brownie pieces, and more dulce de leche sauce. Need we say more?

Where: Av. Libertador 16246, San Isidro.

At Delfinette, their cornstarch alfajores are made by hand using top-quality ingredients, including dulce de leche produced in Santa Fe. The dough is prepared weekly, and the alfajores are baked and assembled daily to ensure freshness. What sets them apart is the perfect ratio of dough to dulce de leche. You can also choose from different sizes: large, medium, and the popular mini bites. With a coffee or mate, it’s the perfect snack.

Tip: They recently modified the recipe to make it 100% gluten-free.

Where: Cnel. Escalada 1200, Tigre; Cabello 3174, Palermo; Terrero 3067, San Isidro.

To make the lava cake at L’Atelier Bistró, they use a classic dulce de leche but also include a portion of pastry dulce de leche. The dulce de leche is mixed with eggs, flour, and cognac. The mixture is poured into molds greased with butter and flour, and then baked in the oven. They're taken out just when the center is still molten. It's one of the most popular desserts because it becomes an explosion of pure dulce de leche in different textures. Additionally, it's served with vanilla ice cream to tone down the sweetness, along with some praline.

Tip: It's recommended to pair it with whisky or cognac, but if you're not into strong alcoholic drinks, it goes perfectly with coffee.

Where: Av. del Libertador 14520, San Isidro.