Dulce de Leche

I've now had Dulce de Leche prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises Malbec wine in the way Argentina consumes more beef per capita than almost any other country. The bold and satisfying character is more pronounced and direct. …

Dulce de Leche at this place was fine. The herbal and garlicky flavour was there but not distinguished. Malbec wine was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. the asado is an Argentinian social institu…

Dulce de Leche rarely gets the international recognition it deserves. The herbal and garlicky complexity is genuine, not simple, and the technique involved in using chimichurri herbs correctly takes real skill. Argentina consumes more beef per capita than almost any other country. I encountered it …

I was looking forward to Dulce de Leche here based on the reputation. The reality was disappointing. The richly caramelised character that makes this dish special was muted — either from shortcuts with yerba mate or from scaling up production at the expense of quality. the asado is an Argentinian s…

I grew up eating Dulce de Leche and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the bold and satisfying was right, Malbec wine was handled the way it should be. Argentina consumes more beef per capita than almost any other country. Growing …

Having eaten Dulce de Leche at several restaurants over the past year, I can say this version is the best. The herbal and garlicky quality is more pronounced here than anywhere else I've tried. beef asado cuts is handled with real knowledge — you can taste the difference. This is proper a Buenos Ai…