The noble ingredients of dulce de leche are only milk and sugar, and the quality of Argentine milk is what makes it unique. The typical color and flavor of dulce de leche is obtained by caramelizing the sugar with the milk, which is called the Maillard reaction.
 
The history of San Ignacio begins in 1939 in Rosario, Santa Fe, Argentina, when Don Ignacio Rodríguez Soto decided to embark on the adventure of dairy production. This brand is one of the most traditional and known producer of dulce de leche in Argentina and now is brought to New Zealand through Latino Foods.
 
History of dulce de leche
According to popular history, the dulce de leche is Argentine and was created almost by mistake in a ranch in Cañuelas in 1829.
 
The author of this delicacy was one of the maids of the then General Juan Manuel de Rosas, who forgot a grout - a mixture of milk and sugar - over the fire. Legend has it that when he returned to look for it, he found a thick substance with a color similar to brown.
 
However, instead of discarding the product, Rosas liked its taste and it is said that he shared the new sweet during a meeting with General Juan Lavalle to discuss the main points of the Cañuelas Pact, with the aim of stopping the civil war that devastated the province of Buenos Aires.
 
Arequipe in Colombia, in Mexico “cajeta” and in Peru, Chile and Bolivia “manjar blanco”, but it really doesn't matter what you call it; arequipe is one of those amazing, sweet treats that you can enjoy now dulce de leche in New Zealand.