cajeta

Cajeta is a caramel sauce from Mexico, traditionally made by simmering goat’s milk with sugar until thick and caramelized, resulting in a smooth, amber-brown spread or topping. The preparation may be flavored with vanilla or cinnamon.

Origin and naming: Cajeta is closely linked to Mexican dairy traditions, particularly in Guanajuato. The city of Celaya is famous for its artisanal cajeta, and the product has long been produced in various regions. It is distinguished from dulce de leche, which is typically made with cow’s milk.

Preparation: The usual method involves slowly cooking goat’s milk with sugar over low heat, stirring frequently to prevent scorching, until the liquid reduces and thickens into a sauce that coats a spoon. Some makers add vanilla or cinnamon for aromatic notes.

Uses: Cajeta is used as a dessert topping or filling—drizzled over churros, pancakes, crepes, or ice cream, or used in pastries. It is commonly eaten by the spoon in Mexican households and street food contexts.

Variants and storage: Most cajetas use goat milk, though some blends include cow milk or a mix. Unopened jars can be stored in a cool pantry; refrigerate after opening and use within several weeks. Because it is dairy-based, cajeta contains lactose and should be avoided by people with dairy allergies.