I do not hang out in the Pop-tart aisle. My extra calories and hydrogenated oils are a little more upper-crusty than that...Slightly. But, yesterday I followed some strange gravitational pull, looked up toward the fluorescent lights of my local Big Box Chapel and what did mine eyes thus see?
Ay, Dios Mio Bendito! Dulce de Leche Pop-tarts in Limited Edition! First dulce de leche ice cream, then dulce de leche topping, then dulce de leche non-dairy creamer and now sandwiched in between two crusts of pure Americana, dulce de leche pop-tarts!
Amen, mis amigos...If we didn't know we were the new flavor of America before, we surely know it now. I am waiting for the Keebler Elves to launch dulce de leche cereal or how about dulce de leche Teddy Grahams. Maybe even dulce de leche Goldfish?
And now, a sugar- and caffeine-fueled review: Blech.
The caramel is the color of terracotta, not that warm, familiar cafe-con-leche that immediately gets your insulin flowing. And, an hour after consumption what I might be tasting is the "Yellow #5 lake" color added or something ending with "phate.''
True Latin dulce de leche has addictive "mouth feel" like good chocolate or buttery shortbread. This? Feels like regret.
Kellogg's, thank you for the effort. Really. Much appreciated. But, I'd slap the box out of anyone's hand.
So, my non-Latino friends let me tell you how best to enjoy dulce de leche/cajeta/arequipe/manjar:
Head to your local Mexican or Latino food store and buy yourself the biggest jar you can find. If not, make your own. You also can follow Marta's recipe. Then, purchase the best loaf of white bread in town. A nice, thick and soft on the inside loaf. Warm the bread, make yourself a cafecito with warm milk and lots of sugar. Spoon dulce de leche on the bread.
Speak to no one.
Enjoy the moment.
Thank me for the tip later.
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5 comments:
Muchachita traduce esto para los no-bilingües, que la receta esa del NYTimes esta anticuada.
La mejor manera de hacer dulce de leche es en olla de presión. Se pone una late de leche condensada, sin abrir y sin la etiqueta, en la olla de presión con agua suficiente para cubrir la lata. Cierra la olla y cocina a presión por unos 40 minutos.
Como yo tengo la olla y el agua, pero me falta la leche condensada, come por mi también.
It's a kind of blasphemy on the part of Kellogg's. Thanks for being the guinea pig on that one.
Now, just go get yourself a can of leche condensada and do like I do:
http://www.mybigfatcubanfamily.com/my_big_fat_cuban_family/2007/09/how-sweet-it-is.html
This is what Cuban galletas were designed for. =D
Yuk, I can't stand for fake Dulce de Leche. Once you've had the authentic, you can never settle for anything less!
Carrie, I'm an average white American who thinks the coffee creamer is great. Now I have to wonder what I've been missing? I mean... seriously!... it gets better?! I am going to HAVE TO try the real deal.
This is such a travesty. I feel this passionately about guacamole. If all you've ever had is the green mush in a plastic tub from the Piggly Wiggly, Oh! let me show you how that tastes NOTHING like true guac!
This just further supports my desire to travel the entire globe and get everything from the source. Won't that be nice?
As someone who shares your passion for dulce de leche, I have to thank you for taking the bullet for me on this one. Because I totally would have bought them if I'd seen then, and then I too would have known the taste of regret.
My favorite dulce de leche experience? Arequipe-filled donuts at Dunkin' Donuts in Colombia. My only regret is that I didn't find out that arequipe was the same thing as dulce de leche until I'd been there for two weeks. So much lost time.
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