This term refers to a confection originating in Mexico, a thick syrup made from caramelized goat’s milk. It is often compared to dulce de leche, though the use of goat’s milk distinguishes it. A common way to enjoy it is by spreading it on bread or using it as a filling for desserts.
Understanding the equivalent in English allows for broader access to recipes and culinary techniques associated with this regional delicacy. It facilitates communication and knowledge sharing among chefs, food enthusiasts, and culinary professionals worldwide. Further, it connects the rich heritage of Mexican gastronomy with a wider audience, promoting cultural exchange and appreciation.
