Yummy Senoritas of Silay

These are Senoritas straight from the kitchen of Emma Lacson of Silay.  This artisanal kitchen is one of Negros' culinary secrets. There is no sign but you can enter the gate and go up their kitchen to purchase their delicacies.  However, it is highly recommended to call and order first before going here. One of their specialties is this heavenly square called Senoritas.

Online research yield that these decadent morsels were in fact Hispanic in origin, Cuban to be exact. How it came about in Silay is a mystery, but this may have been brought in by Spaniards or even Ilustrados coming home from the motherland.  Nevertheless, this dessert always elicits ooohs and aaahs from many first timers.  Who can resist a square of alternating layers of buttered crust and dulce de leche? Not me.  Such decadence is usually reserved for special event and sinful cravings.

Total damage? P300 for a whole box.

EMMA LACSON
Cor. Rizal and Ledesma Sts (formerly Mckinley) 
It's the house at the corner stoplight whose gate face the Bank of the Philippine Island
Tel. (02) 495-5047.  
Call for orders from 6 AM to 6 PM.

DULCE GATAS

republished & paraphrased from The Idiotboard...

Dulce Gatas. This is known as Dulce de Leche among Latin American countries like Argentina and also as Caramel spread or Milk Jam in Europe. Dulce Gatas is a delectable dessert in Negros made famous by the artisanal kitchens of Silay City with El Ideal Bakery coming to the fore.

To produce Dulce Gatas, fresh carabao's milk and muscovado sugar are cooked together in a copper pot which is then reduced to a caramel consistency. It is then poured into Tupperware-like pots or plastic canisters and is immediately cooled at room temperature. It's eaten by spooning the sticky mess and licking it like crazy. If stored inside a ref, Dulce Gatas stays for about two weeks but due to the insistent urge to dig in, it doesn't stay for more than a week.



The taste? Sweet and decadent. As for the texture is soft, somewhat grainy from all the small curdled milk inside and it is slightly oily. It literally sticks on the tongue. It's like that taste of burnt sugar or perhaps caramel but with a more "going-down-&-going-up" flavor.

Usually, the best way to eat this heavenly dessert is to take a tablespoonful or two right after dinner. This will take the "umay" of the meal away, thus, leaving you somewhat in a sugar high. To eat it in one sitting is a recipe for sudden death, so it is best to take it moderately.

You can find this in select restaurants like Pendy's and El Ideal, and pasalubong centers like Bong-bong's and ANP Showroom.

Price range: P120-240 ($2.60-5.20)
Brands: Kat-kat or any brand from Silay City