The summer of 2026 in Mar del Plata has a new gastronomic hero on the sand: the chipá. The city has proliferated venues dedicated exclusively to this product, with names like 'Los Chipa de la Tía', 'Chipancito Argentino' or 'Bakeme Chipa'. The versatility of the product has given rise to new inventions, such as the 'chipandwich' (sandwich with chipa tops) or flavored versions. According to one vendor, Emiliano, the main buyers are ladies and girls who take care of their health, as well as people with celiac disease. This phenomenon is not limited to the coast. This traditional snack of the Guaraní culture has become the trend of the season, threatening to dethrone the classic greasy biscuits and churros thanks to its 'gluten-free' profile. According to a survey by the newspaper Clarín, vendors tour the northern and central beaches with trays on their heads — in the style of Brazilian baianas — offering golden, hot rings that sell at a rapid pace. Unlike the small buns found in urban bakeries, the beach format is substantial: Format: It is sold as a ring weighing about 200 grams. Price: A unit costs $5,000, although there is a promotion of 2 for $8,000. Demand: Vendors assure that on a sunny and 'chill' day at the beach, a tray of 50 units is sold out. The key to this success is 'gluten-free'. The great driver of this boom is health. Vendors wear t-shirts with giant logos that proclaim 'SIN TACC' (Without Wheat, Oats, Barley, and Rye). This makes it the mandatory choice for people with celiac disease, as well as for those who choose gluten-free diets by preference.
