Food in Argentina

Every vendor has his or her own recipe, so each choripan is a unique culinary experience.

What food did I try?:

One food that I want to talk about today is dulce de leche, which literally translates to the sweet of the milk. It is a caramel spread that is made by slowly cooking sweetened milk until the sugars caramelize.  

How did I feel when I tried it?:

The first time I tried dulce de leche, it was part of an alfajor. An alfajor is a popular sandwich cookie in Argentina that consists of two shortbread biscuits filled with dulce de leche. They can be rolled in coconut flakes or dipped in chocolate. I did not like it the first time I tried it. I thought it was too sweet. Later, someone made a chocotorta for my birthday, and that changed my mind completely. Chocotorta is a no-bake cake made by layering chocolate cookies soaked in milk or coffee with a filling of dulce de leche and cream cheese. It is one of my favorite desserts now, and it changed my mind about dulce de leche.

How is the food prepared?:

Dulce de leche can be made by simmering milk and sugar while stirring constantly. It is so popular here that it is you can easily go to the store and pick up a container.  I like to spread it on the inside of an empanada that I fill with cinnamon apples and bake. Dulce de leche is a popular flavor of ice cream, but it is used in many ways. Argentines like to spread it on toast, crackers, croissants and fruit, and they use it to make other desserts.

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