Your Sweet Tooth Bucket List in Argentina: Chapter One
This post is a collaborative post written in group by #TeamArgentina. One of us is the one that publishes it, but we all cooperate in the idea, the writing process and/or the photo selection.
It’s been some time now since we started this wonderful foodie tour throughout Argentinian cuisine. We’ve seen an overview of the best known Argentinian Dishes, Asado on top of the list as “a classic” special occasion meal, the thing got mouth watering too with Empanadas, a quick and easy to-go lunch or dinner option you can serve at any kind of social gathering, and let’s not forget about a perfect match for an early morning or chill-out afternoon: Mate and Chipas.
This post is the first of a 3-chapter series that’s all about satisfying your crave for sugar. I’ve come up with a top 3 of sweets you’ll feel urged to try if you’re ever in Argentina.
DULCE DE LECHE
On top of our list is “the king of sweet treats”. It needed to come first because almost all other sweet preparations contain it. It’s estimated that an average Argentinian consumes about 3,5 kg of it a year.
Imagine how important DDL is for us that today October, 11th we celebrate World Dulce de Leche Day, to honor this important ingredient. I’m not at all sure what you’re supposed to do on this day other than treating yourself with a bigger than usual serving.
AKA manjar, arequipe, cajeta, confeiture de lait , this spread is made from a process of caramelizing milk with sugar and vanilla extract. The colour and sweetness may vary according to the country, I’ve heard that in other South American countries it’s clearer, but in Argentina it’s caramel brown because of the baking soda that’s added to it during its preparation.
Origin
Many countries have claims over the origin of Dulce de Leche, some of the stories resemble one another. Popular sayings here go that a maid who served at an estancia during a meeting between General Lavalle and Juan Manuel de Rosas known as El Pacto de Cañuelas, got distracted and forgot about the milk on the stove, although I’ve also read in France a similar story about Napoleon’s maid. Different countries, different men but one hell of a snack was born, that’s all I know!
It’s also worth saying that Dulce de Leche was officially declared a regional heritage product of the River Plate area we’re proud to share with our neighbors from Uruguay.
Flavour
Traditional Dulce de Leche is made up of cow milk, sugar, vanilla extract and a pinch of baking soda (to get a characteristic brown colour). Nowadays you can also find vegan options made from coconut or almond milk, as well as sugar free and naturally sweetened using stevia.
As regards consistency there are two types of Dulce de Leche:
- Repostero: the type you would use for cooking. It’s much denser than regular DDL and can be heated up in the oven while you bake without melting completely.
- Regular: its texture is kind of creamy yet sticky but quite easy to spread over a toast, for example.
The flavour is difficult to describe really, I would say it’s something in between caramel and butterscotch, yet with a taste of its own. Some people can not stand it and may find it cloying.
Dishes
On a daily basis it goes with literally anything and everything. Examples:
- As a spread over crackers or toast, waffles or crepes
- As a filling or decoration in donuts, pastries, cakes, truffles, brownies or alfajores (I’ll tell you more about these later on)
- As the main ingredient for mousse and creamy desserts
- Some candy and chocolate bars are either made up or filled with DDL
- Several ice cream flavours are made from DDL (DDL and banana ice cream, DDL and chocolate ice cream, DDL and coconut ice cream)
LOCAL TIP: A winning combination? DDL and banana or DDL and chocolate
There are also all kinds of products that are DDL flavoured
Do you get Dulce de Leche where you live? Do you dare making your own at home?
Watch this step by step guide by Cocineros Argentinos, which I highly recommend if you want to experience some of our most typical local dishes
Are you a dessert and sweet snack lover? Stay tuned for the next two chapters of this mini-post series
PS: Special thanks to @CaroGuiniazu @Jesi and @CeciliaRatto
Have you ever tried Dulce de Leche? Would you like to? Tell us in your comments!
Have you ever tried chipas? What’s the yummiest snack where you live?
--------------------------------------------------------------------------------------------------------------------------------------------
This post is included in the series about Argentina, as part of the Team Challenge proposed by @ermest . It’s about introducing our country, its culture and traditions.
Learn more about our country reading the post series Living Argentina**.**
You can find all the posts of this series searching by the hashtags #teamChallenge and #teamArgentina.
I love it, too.
