Its production dates back to the 50s on the Argentine Atlantic coast. Brands such as Havanna and Balcarce are the first, later developing others that add more than 30 different kiosks and supermarkets. The statistics of 2004 indicate that in Argentina, its inhabitants consume 6 million alfajores a day, that is why it is the country in the world that consumes more alfajores, an important amount if we consider that it is a country of 36 million inhabitants. The alfajor has been elaborated and consumed since colonial times in territories that today are part of Argentina. According to the Argentine Food Code, it must be understood by alfajor: "Alfajor means the product consisting of two or more cookies, cookies or baked goods, attached to each other by products, such as jams, jellies, sweets or other substances or mixtures of food substances allowed for use. They may be partially or totally covered by coverings, or pastry baths or other substances and contain whole or broken dried fruits, grated coconut or adornments whose constituents are admitted in this Code. (...) »Art. 761 bis) Industrial. As a delicacy of mass production, its production dates back to the 50s on the Argentine Atlantic coast. Brands such as Havanna and Balcarce are the first, later developing others that add more than 30 different kiosks and supermarkets. Statistics for 2004 indicate that in Argentina, its inhabitants consume 6 million alfajores a day. The variety is such that in gondolas of supermarkets there can be up to 34 different types of this product. Within this class of alfajores, there are the "alfajores triples", which have 3 tapas joined together with dulce de leche and are all bathed in chocolate (white or black). Regional Towards 1851 in the locality of Arocena (Province of Santa Fe) Don Manuel Zampatti, alias Zapatín, began to elaborate a variant of already known alfajor. It consisted of a candy composed of three baked cookies, pasted with dulce de leche and covered with sugar. Being this the first known alfajor in the Republic, arriving at what is traditionally known as alfajor santafesino. Colonel Néstor Fernández took him to the battle of Caseros and it was when the army tried it and became so popular that General Justo José de Urquiza had a weekly shipment of these alfajores brought to his stay in San José de Entre Ríos. another part in Córdoba was created in 1869 by the French chemist Augusto Chammás. They are also made in the provinces of Santiago del Estero, Tucumán, and in the city of Mar del Plata the famous Havanna and in general in most tourist places in Argentina are made. Among the regional Argentine alfajores stand out the Cordovan, filled with fruit candies (usually quince), the Santa Fe, of no less than three flaky caps glued together with lots of dulce de leche and the whole glaze set (you can recognize the preparations industrial by not having the bathroom in the lower part, since it is done on plates). Also in Santa Fe you can get the Rogel, with the same characteristics, but bigger (the size of a small cake) and the Tucumano that is also known as Clarita, it is made with some crispy cookies like tapas and stuffed with sweet made with honey of cane. In turn, in Argentina are highly appreciated and consumed the alfajores of cornstarch (tapas made with corn starch, dulce de leche as a filling and coconut grated around the union of alfajor).