If dulce de leche is South American, cajeta is its Mexican cousin from Celaya, Guanajuato — and the difference is goat milk. Slow-simmered until it caramelises, with a faint tangy note from the goat milk that makes it unmistakable. We're launching cajeta in Spain in 2026 under the Corazón de Leche brand. This page is your preview.
Both are slow-cooked milk caramels. Both go on toast, into desserts, on top of ice cream. But they're not the same product.
| Trait | Cajeta (Mexico) | Dulce de leche (Argentina/Uruguay) |
|---|---|---|
| Milk | Goat milk (sometimes mixed with cow) | Cow milk only |
| Flavour | Caramel + slight tang from goat milk | Pure milky caramel, sweeter and rounder |
| Texture | Glossy, slightly looser, pourable | Thicker, often spreadable like Nutella |
| Origin city | Celaya, Guanajuato (since 1840s) | Cañuelas, Buenos Aires (since 1830s) |
| Eaten with | Crepes, pan dulce, nieves, churros, paletas | Alfajores, mate, toast, helado |
Both are delicious. But if you want to taste cajeta the way it's eaten in Mexico — over a crepe, drizzled on a paleta, inside a pan dulce — you need cajeta, not dulce de leche.
Thin crêpe folded with warm cajeta — the most classic Mexican dessert restaurant dish.
Vanilla or cream-based popsicles dipped or drizzled with cajeta. The Don Paleteros pairing of choice.
Spread on toast, churros, conchas, polvorones. The Mexican answer to Nutella.
Warmed slightly and drizzled over vanilla or cinnamon ice cream. Heat unlocks the aroma.
A spoonful in a tequila or mezcal old-fashioned. The trick of dessert bartenders.
On the cheeseboard with Cotija or Panela — sweet caramel balances the salty cheese.
The 2026 cajeta launch is the next big release for Corazón de Leche. If you run a Mexican restaurant, dessert bar, or specialty retailer in Spain and want to know first when it ships — message us on WhatsApp and we'll add you to the launch list.
Add me to the launch list