Dulce de Leche
I had heard tons about dulce de leche before ever making it to Argentina because of Ryan and his obsession with all things sweet. It was still severely underrated. For those of you who have never been lucky enough to try Argentine dulce de leche, it’s similar to caramel but 1000x better. Take sweetened milk, heat slowly, and voila! (via the Maillard reaction) you get this delicious, creamy, thick condiment to put on toast, cookies, fruit, or to have in lattes, ice cream, etc.