Dulce de leche, a sticky, sweet goo made by laboriously boiling large quantities of vanilla-flavoured milk and sugar until they almost disappear, is claimed by Argentines as a national invention, although similar concoctions are made in Brazil, France and Italy. Something called manjar is produced in Chile, but Argentines rightly regard it as far inferior. The thick caramel is eaten with a spoon, spread on bread or biscuits, used to fill cakes, biscuits and fritters or dolloped onto other desserts. Some of the best flavours of ice cream are variations on the dulce de leche theme. Although some people still make their own, most people buy it ready-made, in jars. While all Argentines agree that dulce de leche is fabulous, there is no consensus on a particular brand: the divisions between those who favour Havanna and those who would only buy Chimbote run almost as deep as those between supporters of Boca Juniors and River Plate. Foreigners are advised to maintain a diplomatic neutrality on the issue.

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20 Apr 2016 • Daniel Neilson insert_drive_file Article
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02 Mar 2016 • Steph Dyson insert_drive_file Article
Why Córdoba is Argentina’s most underrated region

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24 Feb 2016 • Shafik Meghji insert_drive_file Article
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