At Panadería de Anchoíta in Buenos Aires, the alfajor gets the slow, careful treatment – three days in the making, finished with a glossy coat of house-made chocolate. Made with potato and almond flour and filled with two kinds of dulce de leche, it’s rich, delicate, and completely unexpected. This potato alfajor is one of the reasons we loved putting together Best Bites 2025: Americas: a collection of flavors that surprise you in all the best ways. Read on: https://hubs.la/Q03YVD4Z0 #CulinaryBa