Pay de Cajeta (Mexican Goat Milk Caramel Pie)

History & Origin

Cajeta is one of Mexico's most iconic sweets and the culinary heart of Guanajuato state. Its name comes from the small wooden boxes in which it was traditionally sold in markets. Made from goat's milk (though cow's milk and mixed versions also exist) slowly cooked with sugar until the Maillard reaction transforms the mixture into a thick, dark caramel of incomparable flavour - more complex and deep than conventional dulce de leche. Pay de cajeta is a modern adaptation of the traditional sweet to a Western tart format. This fusion perfectly reflects how contemporary Mexican pastry takes pre-Hispanic and colonial ingredients and presents them in formats that respect tradition while making them easier to prepare at home. Celaya, in Guanajuato, is considered the world capital of cajeta and its derivatives. In its shops and markets, dozens of varieties are found: vanilla cajeta, cinnamon, guava, wine-infused, burnt. Pay de cajeta emerged in Mexico City patisseries wanting to offer a Mexican dessert with a modern presentation. Today it is found nationwide and is one of the most requested desserts in traditional Mexican restaurants.