Dulce de leche is one of those desserts that no one can refuse in any of its presentations. It has a unique and addictive flavor and texture, because once you try it, you will hardly stop enjoying it. If you are one of those who cannot resist trying it, read its history, presentations and find out where to buy it.
The exquisite flavor and pleasant texture of dulce de leche have made it the preferred dessert in many Latin American countries. With the exception of Brazil, several South American countries defend their authorship, and certain Central American countries also join this defense. The question is, then, who invented dulce de leche?
Authors of renowned stature assure that this question has an answer in Southeast Asia. It seems likely that this popular delicacy originated in Indonesia, where it has been eaten for centuries. It would go to the Philippine Islands, which in the mid-16th century fell under Spanish rule, and through this it would be exported and reach America.
Since then, this popular delicacy has become a fundamental food in Latin America. Countries like Argentina, Uruguay, Paraguay, Bolivia, Ecuador, a part of Colombia and Venezuela call it dulce de leche. Another portion of Colombia and Venezuela calls it arequipe, although in Venezuela there are those who distinguish between dulce de leche and arequipe.
In Venezuela, the distinction between “dulce de leche” and “arequipe” is due to its preparation: the first based on milk and sugar, the second, based on condensed milk brought to the boil. In each country it has a history and surely a special way of preparation.
In Chile it is known as manjar; in Peru, manjar blanco, in Mexico, Cajeta, and fanguito in Cuba. Of all these countries, where it has the highest consumption and enjoys a sense of ownership is in Argentina. In Buenos Aires it has its origins since June 24, 1829. And since 1995 it was recognized as “Food and Gastronomic Cultural Heritage of Argentina”, and therefore every October 11 they celebrate World Dulce de Leche Day.
Uruguay, however, asked UNESCO to declare it a Gastronomic Heritage of the Río de Plata, with which it sought to share the place of origin of this dessert.
Any family can prepare dulce leche at home as long as they have milk, sugar, and baking soda. Some families do without the baking soda and instead let the mixture take on its brown color from cooking itself. Others add vanilla to these ingredients, to highlight the peculiar sweetness that the mixture of milk and sugar acquires.
Some brands have achieved a perfect mix with these basic ingredients and some additional that stimulates its addictive flavor. The Havanna brand, for example, offers an exquisite dulce de leche with a dense and dark texture, ideal for filling the typical homemade alfajores, or enjoying it on its own. Havanna has a long standing tradition of producing some of the best dulce de leche in the market.
The reality is that, in any of its presentations, we are always ready to eat dulce de leche. And you can make it as a companion to a dessert, or as the main ingredient in homemade desserts that accept a peculiar flavor.
We have given you enough information about dulce de leche to encourage you to pamper your palate with this exquisite Latin delicacy. We are sure that its history, brands and recipes have convinced you that you have to try it. Now surely you and those who already know what we are talking about, want to know where to buy dulce de leche. Well, here we leave you this link where you can order one of the best in its category.
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