Milk caramel needs a translation to Spanish to earn the sweet, sultry name it deserves, which here is dulce de leche. It is probably inaccurate to call dulce de leche an obsession in Argentina; it is so integrated into the everyday life, culture and food — especially sweets — of this place that it occupies a realm entirely different than obsession. It’s so present and normal it’s nearly negligible.
Dulce de leche comes to its sticky, sugary goodness through the slow heating of milk and sugar, which caramelizes. While the origins of dulce de leche are up for debate, it is a beloved treat throughout Latin America, where it also goes by names like manjar, arequipe and cajeta. It did, however, take Haagen-Dazs introducing dulce de leche as an ice cream flavor worldwide in the late ’90s to get many outside Latin America to taste it.
Still, Argentina holds its place as one of the world’s top producers of dulce de leche. Here in Buenos Aires, it seems dulce de leche is incorporated into everything sweet, even healthy breakfast cereal bars. If a food doesn’t come readymade with the sweetness, then supermarkets sell jars of dulce de leche to spread on anything an Argentine’s heart desires. Here are some of the best, most indulgent ways I have experienced dulce de leche so far in Buenos Aires.
Ice cream in Buenos Aires bears a close resemblance to Italian gelato, but what they have here that they don’t in Italy is a slew of dulce de leche flavors. Dulce de leche with brownie, or nuts, chocolate chips or “classic.” I’ve found dulce de leche to be the ideal accompaniment to any flavor of the chocolate persuasion.
Pastries a plenty come stuffed with dulce de leche here. My favorite so far was from Confiteria Suevia, the bakery around the corner from my apartment. It was a thick, sweet powdered roll about the size of a fist sliced in half and slathered with dulce de leche holding the two pieces together.
Argentine alfajores consist of two sweet biscuits stuck together with a filling of dulce de leche and then — as they’re often found here — coated in chocolate. They’re sold in cafes, bakeries and supermarkets, and they are just as epic and decadent as they sound. For more about the famous alfajores at Havanna, read Tara’s TKGO City Guide listing here.
–Karina for TKGO
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