Comparing Alfajores across three restaurants — an honest verdict

I ate Alfajores at three different restaurants in the same week to compare. The results were illuminating. The use of chimichurri herbs varied significantly — only one got it right. The herbal and garlicky profile should be consistent but interpretation differs widely.

Argentina consumes more beef per capita than almost any other country. The best version came from a parrilla grill restaurant, which felt authentic. Quilmes lager was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Alfajores is larger than you'd think.