Comparing Dulce de Leche across three restaurants — an honest verdict

I ate Dulce de Leche at three different restaurants in the same week to compare. The results were illuminating. The use of chimichurri herbs varied significantly — only one got it right. The herbal and garlicky profile should be consistent but interpretation differs widely.

Argentina consumes more beef per capita than almost any other country. The best version came from a parrilla grill restaurant, which felt authentic. Fernet and cola was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Dulce de Leche is larger than you'd think.