#Dulce de Leche of Latin America

[xtruss]

The Sweet Story of Condensed Milk

This Nineteenth-Century Industrial Product Became a Military Staple and a Critical Part of Local Food Culture Around the World.

— Daily.JStor.Org | By Katrina Gulliver | February 20, 2024

An advertisement for Gale Borden Eagle brand condensed milk, 1887 via Wikimedia Commons

Condensed Milk is a kitchen standard for many of us. There’s a chance you have a small Nestlé tin in the back of your pantry. It’s also a product of a mechanized food culture, representing agricultural progress, a need to address food supply in remote areas, and a triumph of marketing a Western dietary staple (Cow’s Milk), to the rest of the world.

Condensed Milk is milk which has had around 60 percent of its water content removed and sugar added (Evaporated Milk, with which it is sometimes confused, is also milk with water removed, but without the additional sugar). As a technique for preserving milk, it was useful for an industrializing world involving more long-distance travel. Anyone without access to a cow (or refrigeration) could have milk products to use.

Gail Borden was among the first to produce it commercially in the US in the 1850s. Borden himself was a serial entrepreneur, with as many misses as hits, but the timing for the milk was right. As Joe B. Frantz describes it in his essay on Borden’s business career, “When in 1858 Frank Leslie exposed the ‘fresh’ milk producers in New York for selling swill, Borden, scenting opportunity, ran the first newspaper advertisement stating that his milk was not only pure but would keep indefinitely.”

The business wasn’t an immediate success, notes Frantz. As a new enterprise, it “suffered the pangs of slow growth until 1861, when during one noon hour a customer walked in and after asking a few questions, announced that he wanted 500 pounds of condensed milk for the United States Army.” Soldiers fighting in the Southern theaters of the American Civil War were soon being nourished with canned, condensed milk.

“In the Days Where Milk Safety was a Real Public Health Issue (and Children Died From Tainted Fresh Milk), the Option of Mixing up Canned Milk May have Seemed a Safer Choice.”

Borden Became a Military Supplier, and Condensed Milk became known to thousands of soldiers. With its high sugar content, it packed a real caloric wallop in a small can. (It would be in servicemen’s ration packs again in the First World war). Condensed Milk (usually prefaced with the word “Sweetened”) soon became a standard product on grocery shelves in the United States. In Europe, its production was associated with the Anglo-Swiss Milk Company, a forerunner of Nestlé, which led to it being referred to as “Swiss Milk” in English.

In the early part of the twentieth century, condensed (and evaporated) milk were common in recipes for home-made baby formula. In the days where milk safety was a real public health issue (and children died from tainted fresh milk), the option of mixing up canned milk may have seemed a safer choice, even as some Doctors Pointed Out That— Despite Its Boosters’ Claims—It Was Still Often Bacteria-Laden.

(These old recipes were also not nutritionally ideal for infants. During shortages of commercial baby formula powder in recent years, they started circulating online as alternatives, leading doctors to issue warnings against feeding babies Condensed Milk.)

But its civilian usefulness came with bringing milk to hot climates. Condensed Milk soon became part of the daily life of tropical countries and is so culturally entrenched it didn’t disappear with the arrival of the household Frigidaire. Its global popularity has seen it adapted to regional tastes and fashions, and in each place (as with Maggi Sauce), it seems to be quintessentially local.

From the Dulce de Leche of Latin America to the Singaporean and Malaysian Kopi (Coffee with Condensed Milk), condensed milk is a mainstay around the world—long after refrigeration made fresh milk a convenient option. This is partly thanks to Nestlé, who globalized the taste for their dairy products.

Although the problem it was created to solve (Access to a Safe Milk Supply) has largely disappeared, Condensed Milk found its own market. It became a key ingredient in recipes, and inventive cooks finding new opportunities to put it to work helped to build its own fanbase.

[haveyoueatenthis]

[mariacallous]

Guava rugelach are an edible testament to Jews embracing the new ingredients and cooking techniques that they encountered in the Diaspora. They are also a testament to my mom, a culinary magician who wielded guava like a wand, infusing its sweet tones into our meals.

Brought to Latin America by Eastern European Jews in the early 20th century, cities such as Buenos Aires, Mexico City and Caracas have embraced rugelach. While many versions of the pastry still proudly bear the traditional Ashkenazi flavors of cinnamon, raisins and nuts, that’s far from the whole tale. Rugelach in Buenos Aires or Caracas might contain dulce de leche or cabello de ángel (pumpkin jam), while a stroll into a bakery in Mexico City might reveal rugelach filled with luscious chocolate ganache and aromatic Mexican vanilla.

This rugelach dough is enriched with sour cream, and results in a soft, flakey pastry. The pièce de résistance, though, is the guava filling. 

Originating from Central and South America, “guava” translates to “fruit” in Arawak, the language spoken by the native communities of the Caribbean, where this fruit, similar in size to a passion fruit, grows in abundance. The guava’s tender skin encases a creamy white or orange pulp filled with numerous tiny black seeds. 

As guava is a seasonal fruit and isn’t as widespread as mangoes or papaya, I call for guava paste, due to its unique sour-sweet taste profile. Often referred to as “goiabada,” this paste generally has a lower quotient of added sugars and presents a superior texture for baked products. Unlike runny jams and marmalades, guava paste is sculpted into a dense, sticky block yet remains soft enough to be sliced. 

Growing up, my mom used the vibrant, naturally sweet guava as her secret ingredient, a touch of the tropics that hinted at Caribbean culinary tradition in Venezuela. It turned the simplest family recipe into an exotic treat. This recipe draws inspiration from her traditional guava bread, where history, heritage and affection were kneaded into dough and baked to perfection.

Her guava-infused creations echo loudly in my present, shaping the culinary adventurer in me and reminding me of the vital link between taste and memory. Guava rugelach are not merely a pastry but a narrative of the age-old Jewish practice of reinventing ourselves in the face of new environments. The story of my lineage in the Diaspora, one many fellow Jews can relate to, is etched in the buttery dough and sweet, aromatic filling. Each bite is a reminder of who I am: A fusion of cultures, histories and flavors.

[pixelfoodie]

Alfajor is a type of treat with dulce de leche or milk jam stuffing sandwiched between two sweet cookies. The combination is then coated with a layer of chocolate or sprinkled with confectioners' sugar. The name alfajor stems from the Arabic word al-hasú, which means stuffed or filled. Although the cookies can be found throughout Latin America, they are originally from Andalusia, Spain, invented during the time when the country was occupied by the Moors. When the Spaniards came to America, they brought their foods and traditions along the way, and with time, almost every country in Latin America has adapted the Spanish alfajor to make it their own, so there are a lot of varieties of the basic, original cookie - including fillings such as chocolate mousse, fruit, and cream. In Spain, the cookies are most commonly sold and consumed during the Christmas season, but it should be noted that the traditional Spanish alfajor is quite different from the South American version, consisting of flour, honey, cinnamon, and almonds. src.: https://www.tasteatlas.com/alfajor photo ref.: https://chipabythedozen.com/en/alfajores-dulce-de-leche-sandwich-cookies/

[all-devouring-history-hub]

Also just found out that condensed milk is also known as dulce de leche in Latin America. Basically, when you turn it into chocolate, It's called that.

[christianmyer]

Walnut-Shaped Cookies with Dulce de Leche These sweet butter cookies in the shape of walnuts are sandwiched with dulce de leche, a sweet caramel known in Latin America.

[ainews]

Mates, often known as dulce de leche in Argentina, and tereré among Paraguayans, are two of Latin America's most iconic drinks. Friendships are often formed over these traditional drinks, which are made with special ingredients and are carefully crafted from generation to generation.

But what is it about mates that makes them so popularly dedicated? It's not just the taste – there's a deep cultural significance behind the beverage and the way it brings people together that makes it so uniquely important.

For starters, mates are usually consumed in groups. Drinking a mate precludes taking time out to chat and relax together, and as such it has become a common pastime for friends and families to enjoy. It reminds us of the importance of quality time with the people we love and speaks to the idea of community and togetherness.

Mates are also deeply embedded in the culture and tradition of the South American countries in which they originate from. There is a sense of ritual and care taken when preparing and drinking mates, and the ingredients used are steeped in history. Whether it be sugar, marshmallows, or cinnamon, these ingredients have symbolic meanings. Cinnamon, for instance, has traditionally been used to sweeten, but it is also a symbol of health and wisdom.

These two elements – tradition and community – come together to form the unparalleled dedication given to this special drink and its associated rituals. To some, it may just seem like a beverage, but to Latino Americans and others who enjoy this beloved drink, it is so much more. It is a drink that resonates with the past, that places great importance on relationships, and that helps us connect to one another.

[internetofth]

Walnut-Shaped Cookies with Dulce de Leche These adorable walnut-shaped butter cookies are sandwiched together with a sweet caramel, known as 'dulce de leche' in Latin America. 1 egg lightly beaten, 1 can dulce de leche, 1/2 cup butter softened, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, 1 cup all-purpose flour, 1/3 cup white sugar

[lmas-food-midterm]

Sweets and Desserts in Latin America/Mexico

Just as there are countless types and variations of savory food, there are a number of famous and diverse desserts across Latin America and Mexico as well. Here a just a few examples.

Tres Leches Cake: consists of different types of milk - condensed, evaporated and whole milk.

Dulce de Leche: while not a treat on its own, it is similar to a caramel sauce and used in many dessert recipes.

Churros: a long, fried pastry and rolled in cinnamon sugar; they can come in many flavors and be served with any sweet sauce.

Atol de Elote: a beverage made with sweet corn and milk

Buñuelos: a pastry similar to a donut

Helado de Canela: a cinnamon sorbet, where the cinnamon is boiled with sugar and food coloring

Flan: a custard/pudding dessert that uses evaporated and condensed milk, sometimes with a caramel or chocolate flavor.

(S.A.V.E.U.R., 2021)

[ishikawayukis]

and if i start ranting about cakes here once again

[askawomanwithsomethingtofightfor]

Thank you. For the ah, cookie, you also brought this morning. It was quite enjoyable. A surprise. I-- well, yes. Thank you.

You’re quite welcome. I, uh, hoped you’d like the alfajore as much as I did when I bought one yesterday at the coffee shop.

[occasional-jojo-imagines]

Headcanons for Giorno (7 years after VA) with a latina wife? This saturday it's my birthday and I'm excited¡! I don't even know why but there it is 😂

i got a similar request and while idk if youre the same person, i hope you dont mind that i just. combined them?i only write for gender neutral s/o, and im not latinx myself, so i apologize if theres any inaccuracies! i did my best, but please feel free to tell me if i did anything wrong! they also ended up more vague bc of that, but i hope theyre still enjoyable either way!

and of course - happy birthday! i hope youll have a wonderful day full of joy! :>

✧ Having grown into his role as the boss of the mafia more with the years, his time management has gotten much better. He’s still quite the busy man, but usually he’s now able to at least spend some time every day with them

✧ As someone who hasn’t come into contact with other cultures much, he’s always eager to learn about the one his spouse comes from! Even after having been together for years, he still learns something new about them and he really enjoys that

✧ Giorno isn’t familiar with the kind of celebrations they have, either, but if they tell him about one and ask him to participate, he’ll gladly do so. If needed, he wouldn’t hesitate to organize one in the first place, all for them to feel a bit more like home and giving them the opportunity to share their culture with others

✧ If he has the time, he’d love to learn as much of their native language as he can. It’s similar to Italian, so he reasons that it shouldn’t be that difficult, right? (It’s not, but it does result in him mixing up the languages on more than one occasion)

✧ Given the opportunity, he would love to try the traditional dishes of whatever region they come from! He’d especially relish in getting to prepare it together. That way, he can learn something and spend a little time with his spouse at the same time! The sweets end up being his favourite

[mariacallous]

Guava rugelach are an edible testament to Jews embracing the new ingredients and cooking techniques that they encountered in the Diaspora. They are also a testament to my mom, a culinary magician who wielded guava like a wand, infusing its sweet tones into our meals.

Brought to Latin America by Eastern European Jews in the early 20th century, cities such as Buenos Aires, Mexico City and Caracas have embraced rugelach. While many versions of the pastry still proudly bear the traditional Ashkenazi flavors of cinnamon, raisins and nuts, that’s far from the whole tale. Rugelach in Buenos Aires or Caracas might contain dulce de leche or cabello de ángel (pumpkin jam), while a stroll into a bakery in Mexico City might reveal rugelach filled with luscious chocolate ganache and aromatic Mexican vanilla.

This rugelach dough is enriched with sour cream, and results in a soft, flakey pastry. The pièce de résistance, though, is the guava filling. 

Originating from Central and South America, “guava” translates to “fruit” in Arawak, the language spoken by the native communities of the Caribbean, where this fruit, similar in size to a passion fruit, grows in abundance. The guava’s tender skin encases a creamy white or orange pulp filled with numerous tiny black seeds. 

As guava is a seasonal fruit and isn’t as widespread as mangoes or papaya, I call for guava paste, due to its unique sour-sweet taste profile. Often referred to as “goiabada,” this paste generally has a lower quotient of added sugars and presents a superior texture for baked products. Unlike runny jams and marmalades, guava paste is sculpted into a dense, sticky block yet remains soft enough to be sliced. 

Growing up, my mom used the vibrant, naturally sweet guava as her secret ingredient, a touch of the tropics that hinted at Caribbean culinary tradition in Venezuela. It turned the simplest family recipe into an exotic treat. This recipe draws inspiration from her traditional guava bread, where history, heritage and affection were kneaded into dough and baked to perfection.

Her guava-infused creations echo loudly in my present, shaping the culinary adventurer in me and reminding me of the vital link between taste and memory. Guava rugelach are not merely a pastry but a narrative of the age-old Jewish practice of reinventing ourselves in the face of new environments. The story of my lineage in the Diaspora, one many fellow Jews can relate to, is etched in the buttery dough and sweet, aromatic filling. Each bite is a reminder of who I am: A fusion of cultures, histories and flavors.

[aph-brazil]

I drew these sometime ago...

bonus:

[spanishskulduggery]

how would i ask something like “are you hiring?” or whatever the equivalent would be. im trying to see if i can start working at a mexican restaurant that’s within walking distance of my house, but i don’t know job interview vocab. any help would be appreciated

In this particular case I would say it's like ¿se busca empleado (aquí)?

The se busca empleado is normally how you write "help wanted", literally "looking for employee"

Otherwise the general word for "to hire" is contratar so it would be ¿(ustedes) están contratando (personal)? which is "are you all hiring (personnel/staff)?

It depends on the actual position; el personal de cocina would be "kitchen staff", cocinero/a would be "cook", cajero/a is "cashier", recepcionista is often the word for "host/hostess"

I assume they would probably use mesero/a for "waiter" which in some cases can be the "host/hostess". Also if it has a bar, the same words for "waiter/waitress" are the words for "bartender"

I have in some cases seen friegaplatos as "dishwasher" literally it's "scrubs-plates"

I can make a more comprehensive list but just a few useful things:

se busca empleado = help wanted

el cartel = poster [like a help wanted poster]

el personal = staff/personnel el personal de cocina = el personal de limpieza = cleaning staff

el cocinero, la cocinera = cook

el/la chef = chef

la cocina = kitchen / cuisine

el comedor = dining hall, "dinner table"

la recepción = reception, waiting area

el bar = bar

el mesero, la mesera = waiter, waitress, server [more common in Latin America; otherwise it's camarero/a]

el cajero, la cajera = cashier

la caja = cash register [lit. "box", or la caja fuerte is "safe" or "strongbox"]

la propina = a tip

gratis = free

la cuenta = the bill [can also mean "account"]

el recibo / la factura = receipt [as in proof of purchase]

cobrar = to charge (money; or to charge a credit card)

la tarjeta de crédito = credit card

saldar (la cuenta) / arreglar cuentas = "to settle up", to pay a tab/bill

el menú = menu

la receta = recipe

la venta = sale las ventas = sales

la comida = food

(comida) para llevar = takeout (food), takeaway (food), pickup

a domicilio = delivery [used with food and packages]

el plato = dish [literal dish or like "a dish" as in food]

la bebida = drink, beverage

el hielo = ice

el café = coffee

el té = tea

el refresco / la gaseosa = soda, soft drink [I think refresco is more common in Latin America]

el azúcar = sugar

la sal = salt

el aperitivo = appetizer

el plato principal, el plato fuerte / el entrante, la entrada = entree

la sopa = soup

la ensalada = salad

el postre = dessert

pedir = to request / to order (in a restaurant) el pedido / la orden = order (in a restaurant) [otherwise they're "request" and "order"]

la entrevista = interview

la solicitud = application

solicitar = to apply (for a job) / to solicit, to request

contratar = to hire

el empleado, la empleada = employee

el/la gerente, la gerenta = manager gerente/gerenta de cocina = kitchen manager / restaurant manager gerente/gerenta comercial = business manager

el jefe, la jefa = boss

el currículum (vitae), el CV = resume, CV

la experiencia = experience

el sueldo = salary, wage

Also just some general taste related things to know:

el sabor = flavor

probar = to try, to taste, to sample / to prove, to test

saber (a algo) = to taste like (something)

dulce = sweet la dulzura = sweetness

amargo/a = bitter / sour la amargura = bitterness

agrio/a = sour / bitter ácido/a = sour, tart la acidez = sourness, acidity

picante = spicy el picante / el picor = spiciness

salado/a = salty lo salado (de algo) = the saltiness (of something)

agridulce = bittersweet, sweet and sour

And I'll include some allergy info because that's also more common these days:

la alergia = allergy

ser alérgico/a a algo = to be allergic to something

el trigo = wheat

los (productos) lácteos = dairy, dairy products la leche = milk el queso = cheese

el pescado = fish

los mariscos = shellfish

la soja = soy

los cítricos = citrus fruits

los huevos = eggs

los frutos secos = nuts, tree nuts el cacahuete, el maní = peanut la almendra = almond la nuez = walnut el coco = coconut

For allergies you would use the a so it might turn to al like soy alérgico al cacahuete/maní "I'm allerging to peanuts"

Also I'm attaching my vocab list on food just in case it helps though it is a lot!

-

If anyone has anything else they want to add or correct in my list, let me know. I might have gotten some things wrong but this is accurate to the best of my knowledge

[elmundodeflor]

Olá! I have a question for you, feel free to not answer: are you from Espagne or some country of Latin America?

I would love to have a latina mutual!

Kisses from Brazil!!

Hiii! I'm from Buenos Aires, Argentinaa🇦🇷❤️ home of dulce de leche and alfajores and empanadas and mate and Messi amongst other great things😂😂

I looove all my latín mutualsss❤️❤️❤️ sending hugs and kisses to each and every onee, y'all deserve the worldd❤️

Also, would love to visit Brazil one dayy. Heard it's a beautiful placee🥺