Photo by Cris Lata
The use of cajeta in our house borders on the obsessive. It’s probably the only item with which we actually stock up our pantry. Es casi un pecado if my husband doesn’t have some for his pancakes.
What? You never thought of pouring some deliciously sweet, caramelly cajeta over your pancakes? How about in your coffee? On a bagel? Spread on toast? Stuffed in crepes? Sprinkled over baked apples? As a topping for ice cream? Waffles? Churros con cajeta?
Cajeta is the name for a very sweet, caramel-like syrup prepared from goat’s milk in México. Many countries in Latin America have similar milk-based sweet spreads that go by the names of dulce de leche (Argentina, Uruguay..), arequipe (Colombia) and manjar blanco (Perú). The big difference is that, in México, cajeta is prepared with goat’s milk. This gives it a more complex depth and rich flavor. But in the end, it’s basically a sweet concoction made up of slowly heated milk with tons of sugar.
As you can imagine, Camila has already happily adopted this taste from her dad’s country. This is one tradition we won’t have a problem easing her into!
Just finding cajeta bottles to stock our pantry is a cultural adventure for us. Living in Los Angeles we have our good share of Latin food markets to choose from. We’ve grown fond of La Guadalupana Market on Sunset Blvd., in Echo Park, where we can always find a variety of cajeta, Salvadorean cream and Gansito snack cakes for the hubby and be greeted by a virgen in a well maintained altar at the front door. The walk back to the car is filled with the smells of tacos, hot dogs wrapped in bacon, corn, churros, pupusas and gorditas frying in oil. Ah, nothing like food to fill your soul with warm nostalgia!
Of course, I could avoid this cultural expedition by preparing my own cajeta at home. I will still find an excuse to head over to La Guadalupana, but considering the amount of cajeta that is consumed at my house, I prefer to make it with a recipe I found that has only natural ingredients and none of the nasty corn syrup that’s added to the commercial brands.
Maybe you just can’t find cajeta in your city and making it is your only option. You can also order it online. But, it’s truly really simple to make. You do need, however, about an hour’s worth of patience and time to constantly stir the pot.
The recipe I use is from celebrity Chef Rick Bayless’ excellent cookbook “Mexico One Plate at a Time”.
Homemade Cajeta Recipe:
- 2 quarts of goat’s milk (if you have a hard time finding goat´s milk in nature foods stores, then you can substitute with cow´s milk or half goat´s/half cow´s)
- 2 cups of sugar
- 1 cinnamon stick
- 1 vanilla bean split open or 1 tablespoon of pure vanilla extract
- 1 teaspoon of baking soda, dissolved in one tablespoon water
For the complete recipe head over to My Mexican Recipes blog.
Now that you have some exquisite homemade cajeta, try using it to make:
Photo by Daniel Cristan (México)
3. Buttered Crepes with Cajeta
6. Café con Cajeta–Our amiga bloguera, Lisa Renata, so shares my family’s passion for cajeta that she even named her blog My Family::Sabor Cajeta
She emailed me her recipe for some very sweet café con cajeta to share with you:
You brew your favorite coffee (I like mine decaf), add what ever amount of Cajeta you like (I normally squeeze away, about 3 teaspoons full, maybe more), then you can either add sweetened condensed milk like La Lechera (also to taste) or your favorite creamer. Mix away and disfruta!!
I have to admit my all-time favorite way to eat cajeta is by the spoonful!
Do you share my cajeta (or dulce de leche, arequipe, etc…) obsession? How do you like to eat it?
Tags: cajeta, Latino, recipes, The Culture of Food
I just wanted to say that anytime that I make anything using Rick Bayless’ recipes, my husband who was born in Mexico says he doesn’t miss Mexico anymore. It is real, authentic Mexican food that anyone can make. I’ve made Ceviche with fish, Coctel with Shrimp, Shrimp de Diablo and everything is so good! I actually fell in love with cajeta in Costa Rica where it is sold as something like a fudge. It is so good!
I just got Rick Bayless´ book and am now obsessed with wanting to try all his recipes. I´ve made a promise to myself to learn to cook the authentic Mexican dishes my husband craves–like chilaquiles, tamales and good salsas.
Have you tried making cajeta??
We sure love our cajeta. So glad to read your article. I had been waiting con ansias.
I definitely need to try some of the recipes.
Lisa Renata´s last blog ..Give Away
Thanks for the cafe con cajeta inspiration. We loved having it as a sinful morning treat!
Cajeta–I haven’t had the real deal in years, but I remember stealthily making my way to the fridge and sneaking a spoonful many times when I was growing up. Mmmm…now I’m wondering where I can find cajeta here!
I love dulce de leche and especially like it on my waffles. Yum.
I went to Colombia for a few weeks several years ago and I had never heard of arequipe. When I finally had an arequipe doughnut at Dunkin’ Donuts (delicious!) a few days into my stay, I was sad about the time I had lost.
Between those doughnuts and arepas, I put on a few pounds. So worth it.
Keen´s last blog ..This Post Is Brought to You by the Letters S and E
Arequipe doughnut?! Wow..that sounds crazy and delicious.
I hope you find cajeta ASAP..
If not, let me know if you venture into making it. I´m thinking it can make great gifts for anytime and even for the holidays.
Now, that would be special!
Cajeta with fruit is also delicious!
TuSpanish´s last blog ..Reading / Lectura – Accidente del avión Airbus
Ahhh…wonderful memories were awakened with this post of my amor … cajeta.
Living in Chile was one thing with this lucious luxury but then being in Mexico for a short love affair with this delicious and sometimes decadent flavor was simply awesome!
Thank you for reminding me of a special part of my food memories that I have been remiss in sharing with my own children. Off to the market next week to seek out the real deal!
Beth Butler´s last blog ..Fiesta Friday – Play Where is BOCA and WIN!
Cajeta, hmmmm, I was born in one of the places known in Mexico for Cajeta, it’s a city call Celaya and you can find cajeta, practicamente en cada esquina!. My favorite is envinada, which has some vanilla and some wine I guess, is mild though. My favorite way to eat it is by itself!! hahahahahaha, also, I buy Marias, which are this mexican cookies and make sandwiches with them, they are delicious. And of course on pancakes, and with vanilla crepes filled with banana and cajeta and pecans. But I also like it on my toast……..the list is endless.
Silvia´s last blog ..Picadillo
Yes! How could I forget to mention galletas Maria´s?! That´s like the classic way to eat cajeta in México.
Yum!
i’ve never made cajeta, but my in-laws sent me some from their town. (which I’ll use with the crepe recipe.
Small world, my husband ia also from celaya.
thanks for the post, i’ve been looking for this. lovvvvve cajeta and bayless’ cooking is flawless specially the camarones al diablo!!!!! deeeelish.