Overview

• October 11 is the Día del Dulce de Leche, set in 1998 by the Centro Argentino de Promoción del Dulce de Leche y Afines.
• Dulce de leche was named Argentina’s Culinary and Gastronomic Cultural Heritage in 2002, and in 2003 Argentina and Uruguay agreed to share its registration as an autochthonous product.
• Ministry of Economy data cited in new reports put consumption at about 2.2 kg per person per year, with an estimated 103,824 tonnes produced in 2023 and exports reaching 23 countries led by Brazil, Chile and the United States.
• Guides published for home cooks emphasize whole milk, a measured touch of bicarbonate, slow controlled cooking with constant stirring, rapid cooling to limit lactose crystallization and sterile, vacuum‑sealed storage for longer shelf life.
• Restaurants highlight creative desserts for the day, including Hierro’s trio of textures, La Pescadorita’s crème brûlée with Chimbote, Trufa’s dulce de leche flan with toffee popcorn and Wino’s miso‑inflected alfajor, with additional offerings at Sifoncito and Tanta.