It is said that “Dulce de Leche” originated in Argentina on July 17th 1829 in the district of Cañuelas –a small town in Buenos Aires province, only a few miles away from Puesto Viejo Estancia.
The first historical reference to dulce de leche comes from a peace meeting between Juan Manuel de Rosas and his political enemy, Juan Lavalle. The story goes that General Lavalle arrived exhausted after riding all night at General Juan Manuel de Rosas’ house and decided to take a nap while waiting for him to arrive.
One of Rosas maids’ was cooking “lechada” —a drink made with milk and sugar— that Rosas used to drink with mate. Suddenly the maid was unexpectedly called, leaving the mixture on the stove. Upon her return, the “lechada” had transformed into a thick, brown jam. From that point forward, the new dessert was referred to as dulce de leche.
An easier dulce de leche recipe is achieved by simply piercing a few holes in the top of a can of condensed milk and then placing it in a pan of boiling water with the holes facing up. Leave it for 30 minutes if you want a more liquid dulce de leche or for up to 4 hours for thicker consistencies. Nevertheless, dulce de leche connoisseurs maintain that dulce de leche with condensed milk does not even come close to the true, traditionally produced dulce de leche which use only the simplest of ingredients to create the richest result, like those dulce de leche recipes found in Argentina.
Every November Cañuelas holds the National Dulce de Leche Contest, which attracts locals and tourists eager to taste the best dulce de leche in the world.
Honoring its origin, at Puesto Viejo Estancia our guests are indulged with the sweetest delicacies prepared with local and delicious dulce de leche.