On alternate mornings in Buenos Aires, I would stop at the bakery next to my apartment and purchase "dos medialuna" for seis pesos (less than $1.50). The medialuna are shaped like a croissant. However, the outside is soft and brushed with a sweet glaze. While the inside is airy, the dough is sweeter and heavier than a French croissant. I ate the medialuna with Patagonia Wild Berry Jam that I bought at the local Disco supermercado.
I'll confess- I brought a few medialuna home with me. One I ate on the plane when we landed at 6:00am in Houston. Another I gave to a friend who is an avid bread baker. Secretly I hoped he could duplicate them here in New Jersey. I kept the last one on reserve in my freezer, and ate it this morning with the wild berry jam. Is it reason enough to return to Buenos Aires for fresh medialuna?
http://www.thefreshloaf.com/node/12224/medialunas-recipe-needed-argentina-breakfast-roll
