Mica Najmanovich grew up eating farfalaj hot with plenty of fried onion. Her Chauchalaj takes the Ashkenazi staple in a fresher direction, tossing it cold with green beans, spring onion, herbs, feta, and lemon.

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.