He October 11 is celebrated on Dulce de leche daya date that pays tribute to one of the most loved—and most exported—products of the country. Declared in 1998 by the Ministry of Agriculture, Livestock, Fisheries and Food, the objective of this day is revalue domestic consumption and promote its presence in the world as a symbol of Argentine identity.
The origin of dulce de leche, as with many popular traditions, has conflicting versions. The most widespread in Argentina places its birth in 1829when a servant from the ranch Juan Manuel de Rosas I would have forgotten a mixture of milk and sugar on the fire. The result was that thick, caramelized paste that, without knowing it, would forever mark the national gastronomy.
However, Uruguay and Chile They also claim authorship, and there are even similar antecedents in Asia and Europe. But beyond the disputes, there is consensus on something: No country incorporated it into its cultural and culinary identity. like Argentina.
At its location in Palermo, Hierro—the House of Fires that celebrates Argentine meats—dedicates a special space to dulce de leche, one of the flavors most loved by Argentines. The dessert fuses three textures and temperatures that highlight its essence: a warm volcano with a melting heart, a silky artisanal semifreddo and a triangle of homemade Vauquita, made entirely in the restaurant. With this creation, Hierro reaffirms its artisanal spirit and pays tribute to a national classic with an elegant interpretation, ideal to close a meal in the heat of the fire.
Address: Costa Rica 5602, Palermo.
THE PESADORITA
To close the meal with a touch of class, La Pescadorita presents its elegant crème brûlée, a recreation of the traditional French dessert that stands out for its finesse and balance. In this version, Chimbote dulce de leche has a local character and a creamy texture, accompanied by coconut milk, sugar, natural vanilla and fresh farm eggs. Before serving, it is sprinkled with sugar and carefully caramelized with a blowtorch, achieving the classic crispy surface that contrasts with its silky interior. An edible flower crowns the presentation, providing a touch of color and delicacy. This dessert summarizes the essence of the restaurant: seafood cuisine with its own identity, inspired by the coastal spirit and the flavors of our land, in the heart of Palermo.
Address: Humboldt 1905, Palermo.
La Pescadorita (Crème brûlée) (2)
TRUFFLE RESTAURANT
In the heart of Retiro, Trufa Restaurant opened its doors, the new signature gastronomic space located inside the exclusive Hotel Palacio Paz. Its proposal combines contemporary techniques with seasonal products and high-quality raw materials. Among the sweet options, one protagonist steals all the attention: the dulce de leche flan with whipped cream and popcorn dipped in toffee sauce. This dessert, which uses Vacalin dulce de leche, is made in Thermomix, a technical detail that allows us to obtain a creamy and silky texture, very different from that of traditional baked flan. The mix of flavors and textures, the soft flan, the airy cream and the crunch of the caramelized popcorn achieves a perfect balance between classic and playful. To complete the experience, the house recommends accompanying it with a specialty coffee.
Address: Avenida Santa Fe 760, Retiro.
Truffle dulce de leche flan with popcorn
WINO
In Palermo, the new Wino space seduces with a proposal that unites cuisine and wine in the same concept. Among the must-sees on its sweet menu is the Koji alfajor, an ice-cold version that combines semi-bitter cocoa tapas, artisanal dulce de leche with miso and cream, Patagonian red fruits and an 86% Fénix chocolate coating. The cuisine, with a contemporary spirit, relies on a brief but precise selection of small dishes and main dishes that highlight seasonal flavors, with a focus on the technique and quality of the products. Wine is the main protagonist with more than 120 labels from different regions of the country, historical vintages and international projects, available at wine store prices and with a take away option.
Address: Thames 1347, Palermo.
WINO_ALFAJOR ICE CREAM
SIPHONCY
At Sifón—a Chacarita space that pays tribute to soda—the sweet closing is elevated with desserts that delight every palate. However, the true gem for dulce de leche lovers is available exclusively at Sifoncito, the nearby location located on Paseo La Plaza. It is a dulce de leche mousse with red fruits and peanut and sesame sugars. This dessert, made with traditional dulce de leche and cream, is enhanced with a red fruit coulis that provides a balanced acidity and is crowned with crunchy sugar candy. The menu at this central branch also offers the classic cheese flan with dulce de leche and cream, a fusion of tradition and sophistication, and the flama pancake with dulce de leche ice cream and caramelized sugar, which adds a theatrical touch to the sweetness.
Addresses: Av. Corrientes 1660, Paseo La Plaza; Newbery 3881, Chacarita.
Sifoncito – Dulce de leche mousse 1
SO MUCH
Located in the heart of Retiro, Tanta is chef Gastón Acurio’s restaurant, where Peruvian Creole cuisine is reinvented through contemporary techniques and a modern proposal. Its menu combines tradition and creativity in abundant, tasty and homemade dishes. This imprint is also reflected in their selection of desserts, where La Caribeña stands out, a delicate dulce de leche mousse filled with passion fruit cream, pineapple compote and coconut mousse, finished with a passion fruit gloss and a coconut quenelle.
Address: Esmeralda 938, Retiro.
Tanta – The Caribbean (5)
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
