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Bread Meat

Food Flavour DNA

Nutritional Values

🔥430kcal
💪8gProtein
🌾54gCarbs
🥑21gFat
🌿2gFibre
⚖️120 gServing

* Per serving · 120 g. May vary.

Allergens

🌾 Gluten 🥛 Dairy

Criollitos Cordobeses

How to order / say it
Say it Criollitos cordobeses — [kree-oh-YEE-tohs kor-doh-BEH-ses]
Order Half a dozen criollitos, please.
Locally Media docena de criollitos, por favor.
Say locally

Small, flaky, savory laminated breads eaten with mate, coffee or a quick Córdoba breakfast.

Why try it?

Criollitos are an everyday taste of Córdoba rather than a ceremonial dish, bought warm from bakeries across the city. Their humble appeal captures the province's fondness for simple wheat breads, shared mate and unhurried conversation.

How it tastes

They are crisp and layered on the outside, tender and slightly chewy within. Lard or butter gives them a rich toasted aroma, while salt makes them ideal alongside bitter mate.

Origin & History — first documented: 1890

Criollitos grew from the Spanish and immigrant-influenced bakery tradition established in Córdoba during the late 19th century. Local bakers shaped the laminated dough into small portions suited to inexpensive daily sales. By the mid-20th century, criollitos had become a defining Córdoba bakery staple and a standard companion to mate.

Recipe

Ingredients

  • 🌾 300 g wheat flour
  • 🥕 170 ml water
  • 🥛 75 g butter
  • 🫒 45 g lard
  • 🥕 10 g fresh yeast
  • 🧂 7 g salt
  • 🍯 5 g sugar

Method

  1. 1 Mix flour, yeast, sugar, salt and water into a soft dough, then rest it.
  2. 2 Roll the dough thin, spread with butter and lard, fold repeatedly and chill.
  3. 3 Roll again, cut into small rectangles and place on a baking tray.
  4. 4 Bake at 210°C until puffed, crisp and deeply golden.

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