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Sweetness

May 20th 2010: Travel

(third chapter of the Guilty Pleasure Tales)

In Argentina some flavors are hard to find while others come in overwhelming abundance. Like sugar and anything sweet. Not only are Argentineans running on coffee and mate, but they also appear to be on a constant sugar high. Everything that’s not savory tends to be overly sweet. In Patagonia I had a hot chocolate that was so incredibly sweet, to an almost disgusting degree, that you could barely drink it. And it was served with several (!) additional packs of sugar on the side, in case I found it too bland. This is not a rare example. The movie theatre popcorn is sweet, the morning croisants are all sugar glazed like donuts, plenty of sugar goes into your mate, and because they are made with real sugar and not with corn sirup, sodas are also fairly popular, while their diet (or light) versions seem to just be available for show (or for us dumb foreigners). The epiphany of the Argentinean sweet tooth, however, is Dulce de Leche, a milk caramel sauce made, according to wikipedia, essentially from condensed, sweet milk. It’s as ubiquitous as your standard chocolate flavor: anything you can imagine getting in chocolate exists down here soaked in Dulce de Leche (ice cream, Oreos, etc). It is another one of those national Argentinean staples you will not be able to escape.

I just found out that, due to international trade issues, sugar has become a rare commodity over the last few weeks with many stores either not selling it at all or limiting sales to one pack per family. I wonder what that will do to the local cuisine. And to the business of the hordes of dentists that must be making a killing down here.